Warm Lentil Bowl

12 ingredients
5 steps

Ingredients

  • 1.5 cups Beluga Lentils - Soaked
  • 2 sprigs Kombu
  • 1 cup Water
  • 1 teaspoon Capers
  • 5-6 Sun Dried Tomatoes in Oil
  • 2 tablespoons Sun Dried Tomato Oil
  • 2 cups Assorted Pitted Olives
  • Splash Olive Oil
  • 1 Orange - zest & juice
  • 1 Red Onion
  • 1 sprig Fresh Rosemary
  • Arugula

Directions

  1. 1
    Add soaked lentils and kombu to a medium sized pot. Fill with enough water to cover - bring to a boil and allow to boil for a minute or two. Reduce heat and simmer until lentils are soft. Once soft, remove from the heat and reserve.
  2. 2
    Zest and juice the orange. Add capers, sundried tomatoes, olives, splash of olive oil and the orange juice to a food processor. Blitz until the mixture forms a rough chopped tapenade.
  3. 3
    Slice the red onion into rings, separating each segment. Mince the rosemary. Add the reserved sundried tomato soaking oil to a hot frying pan, saute the onion and rosemary until onions are soft and fragrant.
  4. 4
    Remove the kombu from the lentil pot, drain, and transfer lentils to a large mixing bowl. Mix in the tapenade, the onions and rosemary finishing with the orange zest.
  5. 5
    Assemble arugula in a bowl or plate, adding the warm lentil salad on top. Serve warm or cool - enjoy!

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