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Susan Jung

Red lentils and green peas with roasted garlic

Ingredients

2 cups red lentils

2 cups frozen petits pois (small green peas)

1 bay leaf

10 large cloves garlic, divided

1/2 tsp or more of curry powder

2 tsp lemon juice, or to taste

3 tbs orange juice, or to taste

2 tbs authentic balsamic vinegar

1/4 cup extra virgin olive oil, plus extra for roasted garlic

1/3 cup sour cream or plain yoghurt

Salt and pepper

Method

Step 1: Heat the oven to 180 degrees Celsius. Take eight cloves of unpeeled garlic, drizzle with olive oil, wrap loosely in aluminium foil and roast in the oven until they are soft and blackened in spots.

Step 2: Boil a pan of water and cook the lentils with two cloves of garlic and the bay leaf until the lentils are tender. Add the petits pois to the pan and cook for one more minute, then drain and discard the bay leaf and garlic.

Step 3: Make a dressing with the curry powder, lemon juice, orange juice, balsamic vinegar and olive oil. Toss with the well-drained lentils and peas, and add salt and pepper to taste.

Step 4: Peel the skin from the cloves of roasted garlic and shred into smaller pieces. Mix the garlic and sour cream or yoghurt into the lentils and serve warm or at room temperature.



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