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Lentil Salad

Greek.Cookery's picture
Ingredients
  Large dried lentils 1 Pound (500 Gram Brown Or Green Type)
  Soda bicarbonate 1 Pinch
  Garlic 3 Clove (15 gm)
  Onion 6 Ounce, finely chopped (175 Gram)
  Olive oil 4 Tablespoon
  Freshly ground coriander seeds 1 Teaspoon
  Ground cumin 1⁄2 Teaspoon
  Cayenne pepper 1⁄4 Teaspoon
  Freshly ground black pepper 1⁄4 Teaspoon
  Salt To Taste
  Wine vinegar 2 Tablespoon
  Parsley 1 Ounce, finely chopped (25 Gram)
  Finely chopped fresh mint 2 Tablespoon
Directions

Clean the lentils: although they are packaged precleaned, I always pick them over to make sure there are no bits of rock disguised as tooth-breaking lentils.
Just cover the lentils with water in a saucepan, adding a small pinch of bicarbonate of soda if your water is hard.
Boil for 10 minutes.
Drain and rinse them.
Return to the pan and bring to the boil in fresh water.
Add the garlic, cover and cook 20-30 minutes, until tender.
Check the water from time to time.
The less water you cook them in, the faster they will cook.
Meanwhile, saute the onion in 2 tablespoons olive oil until a well-browned rosy colour.
Add the spices, salt and pepper and saute for another minute.
Drain the lentils and stir in the onions, with 2 more tablespoons olive oil and the vinegar, and chill.
Just before serving, toss with the fresh herbs.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Greek
Course: 
Side Dish
Method: 
Boiled
Restriction: 
Vegetarian
Ingredient: 
Cayenne
Interest: 
Healthy

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