French style Puy lentils with Kato Classic Vinaigrette infused red onion
- 1 large red onion
- 3 tbsp Kato Classic Vinaigrette
- 500g Puy Lentils
- 1 bay leaf
- generous pinch of rock salt
- fresh herbs (parsley, chives, rosemary)
Peel and chop the red onion into small pieces, place into a bowl and pour over 3 tbsp of Kato Classic Vinaigrette. Cover and set aside to marinate for 1 hour, stirring from time to time to make sure that all the onion pieces are coated with vinaigrette.
In the meantime rinse the lentils under running water and then place in a pot with plenty of water and 1 bay leaf. Bring to the boil and simmer for 25 minutes, then add a pinch of rock salt and stir. Drain the lentils and discard the bay leaf. Lightly rinse the lentils under cold water to cool.
Wash the herbs and chop roughly, keeping a few whole leaves aside for decoration.
Place the lentils in a serving bowl and fold in the marinated onion with any remaining vinaigrette, and the chopped herbs. Set aside in a cool place or in the fridge until needed. Before serving stir the lentils once more; decorate with more fresh herbs, if you like.