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Puy lentil salad with spinach (or other green leaf vegetables) and tomatoes

This is a perfect small yacht recipe that is amazingly versatile and extremely nourishing for the hungry crew.

 The recipe can be adapted to suit the season with fresh cherry tomatoes and either spinach or swiss chard or even black kale or purple sprouting brocolli.  Boat friendly puy lentils form the base which should be a stock item in any boat larder.  Quantities can be adapted to suit your crew size.  As with all boat cooking, substitutions can be made if you find your cupboard is missing some of the ingredients!

Ingredients

Method

  1. Cover the Puy lentils with water and a little salt and simmer in saucepan for up to 30 mins, or until the lentils are cooked but still retain their integrity.
  2. Heat some olive oil in a pan and fry up a red onion, or 2 or 3 shallots if you have them.
  3. Add a teaspoon of coriander seeds and mustard seeds, a teaspoon of ground cumin and turmeric and fry.
  4. Add a couple of cloves of chopped and crushed garlic.
  5. Chop up the green vegetable leaves, and fry off.
  6. Chop up the tomatoes, or half if they are cherry tomatoes.
  7. Add to the mix along with the lentils and the chopped herbs
  8. Take off the heat and add juice of one lemon and salt and pepper.

Delicious warm or cold and great as left overs.

 

Recipe Contributor: Contessa Yachts/Jeremy Rogers Limited

Jeremy Rogers built the first Contessa 32 in 1971 and she has become widely recognised as the most popular racer cruiser ever, with over 650 yachts built. She is beautiful to look at, a dream to sail and with a formidable reputation for seaworthiness.

People choose a 32 because they want a boat that will look after them – wherever they choose to go and whatever the ocean throw at them.

The Contessa 32 is a truly a modern classic.

For further information please visit Jeremy Rogers Limited website:   www.jeremyrogers.co.uk