Tomato and lentil salad

SERVES 4 PREP AND COOK TIME 30 MINUTES (+ COOLING TIME)

1 1/2 cups (300g) French-style lentils, rinsed, drained

1 bay leaf

1/4 cup (60ml) extra virgin olive oil

1/2 teaspoon ground cumin

2 cloves garlic, chopped finely

2 small (200g) red onions, sliced finely

1 tablespoon red wine vinegar

500g cherry tomatoes, halved

2 sticks celery, sliced finely

1 bunch cavolo nero (Tuscan kale), trimmed, sliced finely lettuce and mixed cress, to serve 1 Cook lentils and bay leaf in a large saucepan of boiling salted water for 20-25 minutes or until just tender. Drain; discard bay leaf. 2 Meanwhile, heat the oil in a large frying pan over a medium heat. Add the cumin; cook for 1 minute or until aromatic. Add the garlic and onion; cook, stirring occasionally, for 15 minutes or until the onion is soft. Add the drained lentils and vinegar. Cook, stirring occasionally, for a further 10 minutes. Remove from heat; season to taste. Cool. 3 Layer the lentil mixture with tomatoes, celery and cavolo nero on a platter. Top with lettuce and cress. Not suitable to freeze or microwave.