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Lentil Salad

Greek.Cookery's picture
  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

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: 
Side Dish

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Average: 3.9 (16 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 2287 Calories from Fat 592

% Daily Value*

Total Fat 67 g103%

Saturated Fat 9.3 g46.4%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 638.7 mg26.6%

Total Carbohydrates 305 g101.5%

Dietary Fiber 147.6 g590.6%

Sugars 16.9 g

Protein 123 g245.4%

Vitamin A 87.4% Vitamin C 144.8%

Calcium 49% Iron 224.9%

*Based on a 2000 Calorie diet

Lentil Salad Recipe