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Lentil Salad

Veggie.Lover's picture
Ingredients
  Lentils 2 Cup (32 tbs)
  Water 6 Cup (96 tbs)
  Garlic 2 Clove (10 gm), peeled
  Bay leaves 2
  Thinly sliced green onions 1 Cup (16 tbs)
  Fresh hot green chilies 1 Small, seeded and finely chopped
  Olive oil 1⁄2 Cup (8 tbs)
  Red wine vinegar 2 Tablespoon
  Grated lime peel 1 Teaspoon
  Lime juice 2 Tablespoon
  Garlic 3 Clove (15 gm), minced / pressed (Large Cloves)
  Ground cumin 1 Teaspoon
  Salt 1 Teaspoon
  Finely chopped parsley 2 Tablespoon
Directions

Rinse lentils; sort through and discard any foreign material.
Drain well.
In a 4 quart pan, combine lentils, water, the 2 cloves garlic, and bay leaves.
Bring to a boil over high heat.
Cover, reduce heat, and simmer until lentils are tender.
Drain well, then discard garlic and bay leaves.
Let lentils cool for 15 to 20 minutes.Transfer to a large bowl and mix lightly with onions and chile.
In a jar with a tight fitting lid, combine oil, vinegar, lime peel and juice, the minced garlic, and cumin.
Cover, shake well, and pour over lentils.
Stir mixture lightly.
Season to taste with salt.
Cover and let stand at room temperature until flavors are blended.
If made ahead, cover and refrigerate until next day; bring to room temperature before serving.
Just before serving, garnish with parsley.

Recipe Summary

Cuisine: 
American
Course: 
Side Dish
Method: 
Boiled
Restriction: 
Vegetarian
Ingredient: 
Vegetable

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