TESTED & PERFECTED LENTIL SALAD, 4 TRADITIONAL VARIATIONS Recipe. Step-by-Step. is perfect for busy families. Comes together quickly with a few staple ingredients!
INGREDIENTS
1 lb about 2 1/4 cups brown lentils or 1 lb green lentil, picked over and rinsed 8 cups water 1 bay leaf FOR THE DRESSING 1?3 cup fresh lemon juice or 1/3 cup red wine vinegar 1?3 cup fresh parsley or 1/3 cup cilantro, chopped 1 teaspoon salt 1?2 teaspoon ground black pepper 1 -2 garlic clove, minced (optional) 1?2 teaspoon ground cumin (optional) 2?3 cup extra virgin olive oil FOR THE SALAD 1 red onions, chopped or 4 -6 scallions, sliced 1 large tomatoes, chopped
DIRECTIONS
Combine the lentils, water and bay leaf in a large saucepan. Bring to a boil, cover, and reduce heat to a simmer. Cook until tender, 20-30 minutes. While lentils cook, make the dressing: mix all ingredients except oil. Slowly add the oil while constantly whisking, to create an emulsion. Drain lentils, and while warm transfer lentils to a large bowl. Drizzle dressing over lentils, and toss gently to coat. Just prior to serving, add onion and tomato. Ethiopian Variation (Yemiser Selatta): Heat 3 tablespoons vegetable oil in a large skillet over medium heat, add 2 chopped red or yellow onions and 2-4 seeded and minced hot chile peppers, and saute until softened. Add to the salad. Greek Variation (Salata Faki): Add 3/4 to 1 1/2 cups crumbled feta cheese, 1/3 cup chopped green olives, and 2 tablespoons chopped fresh spearmint. Yemenite Variation (Salata Adas): Add 1 cup tahini and increase the lemon juice to 1 cup and the parsley to 2 cups. Using a large mortar and pestle, potato masher, or a food processor, mash the combined salad into a paste.
by: Susiecat too
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