This salad is even better when the flavours are left to infuse for a few hours.
250g puy lentils, rinsed
500mls vegetable stock
1 bay leaf
3 large tomatoes, skinned, deseeded and diced
1 red pepper, deseeded and finely chopped
3 stalks celery, finely chopped
6 spring onions, sliced diagonally
10g flat leaf parsley, leaves picked
100ml good quality extra virgin olive oil
2 tbsp lemon juice
1 tbsp red wine vinegar
2 tsp sugar
2 tsp Dijon mustard
1 clove garlic, crushed
Sea salt and freshly cracked black pepper
Mix together the dressing ingredients until emulsified and season to taste.
In a medium saucepan, bring the lentils, vegetable stock and bay leaf to the boil. Reduce the heat and simmer uncovered for 20 minutes or until the lentils are al dente (skim off any foam during cooking).
Remove from the heat, discard the bay leaf and drain off any excess liquid.
Leave to cool for 10 mins before adding in the dressing, tomatoes, red pepper, celery, spring onions and parsley. Serve warm or chilled.
Peel away the stringy outer skin of the celery using a wide vegetable peeler.