Lentils and Peas with Salsa Verde and Hummus
This is one of my favourite go-to comfort dishes! The salsa verde gives the hearty lentils and peas such a fresh taste and the hummus, well the hummus goes with absolutely everything – if I could have it with desserts, I would! Serve this one on its own or part of a bigger meal, share it or save it for the next day, it’s a really versatile recipe!
- Cuisine: Salads
- Preparation Time: 20 minutes
- Servings: Makes 6 good portions
- Allergens: The sesame in the hummus!
- Requires: Chopping board, knife, large saucepan, large mixing bowl, blender, spoon and sieve
Ingredients
For the salad:
- 200g of green lentils
- 400g of frozen garden peas
- 2 cloves of garlic
- 1 whole red onion
- 3 bell peppers (red, orange, yellow)
- 4 whole spring onions
- 2 sticks of celery
- 1 whole cucumber
- 1 medium carrot
For the salsa verde dressing:
- 1 clove of garlic
- 20g of capers
- 1 teaspoon of dijon mustard
- Juice of one lemon
- 10ml of white wine vinegar
- 50g fresh basil
- 50g fresh parsley
- 50g fresh coriander
- 20g fresh sage
- 20g fresh mint
- 20ml cold-pressed rapeseed oil
- 100ml of water
For the Hummus:
- Please find my hummus recipe here: https://classes.jayhalford.com/smoked-paprika-hummus/
Method
For the Salad:
- Defrost the peas and boil in the large saucepan for 2 minutes then drain
- Cook the green lentils in the same pan by boiling for 8minutes, drain and cool.
- Finely dice all of the veg (peppers, cucumber, carrot, onions, garlic and celery) into a large mixing bowl and mix together with the peas and lentils
- Make the salsa verde and lightly dress the contents of the bowl and drizzle some over the top once its served too and finish with a dollop of hummus
For the salsa verde:
- Place all of the ingredients into a food processor or blender and blend. Leaving it with a nice bit of texture and not smooth.
For the Hummus:
- Please find my hummus recipe here – https://classes.jayhalford.com/smoked-paprika-hummus/
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