Beef with mustardy lentils and mint
This works as a portable lunchbox, picnic dish, or as part of a cold-cuts lunch or buffet spread.
Cook 40mins Servs 4
Put the lentils in a saucepan, cover with plenty of cold water and add the bay leaf. Bring to the boil, turn down to a simmer and cook for about 20 minutes, until the lentils are al dente. Keep an eye on them, and taste after about 15 minutes, as they can go from al dente to soft very quickly. Top up with more water if necessary during cooking.
Meanwhile, heat the oil in another pan, add the onion and celery and sweat gently for about 5 minutes, stirring occasionally, until softened but still with a bit of crunch. Remove from the heat and set aside.
When the lentils are done, drain them, remove the bay leaf and return the lentils to the warm pan. Whisk together all the dressing ingredients and tip into the warm lentils, along with the sautéed onion and celery. Stir well and leave to cool.
Toss the beef and mint into the lentils, taste and add some more seasoning if you like.
Beef with horseradishy lentils
If you have horseradish sauce left over along with your beef, use a couple of teaspoons of this in the dressing instead of the mustard.
- 200g Puy lentils
- 1 bay leaf
- 2 tbsp rapeseed or olive oil
- 1 onion, finely chopped
- 1 celery stalk, finely chopped
- 200g cold roast beef, cut into strips or torn into rough shreds
- 2 tbsp roughly chopped mint
For the dressing
- 2 good tsp English mustard
- 2 tsp cider vinegar
- 3 tbsp rapeseed or extra virgin olive oil
- Sea salt and freshly ground black pepper
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