Ensalada de Lentejas (Lentil Salad) Recipe

Name: Ensalada de Lentejas (Lentil Salad)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 6 large shallots, thinly sliced lengthwise and cut into julienne strips (see Note); 1/4 cup sherry vinegar; 2 tablespoons lemon juice; Small pinch sugar; 1 small Anaheim chile, stemmed, seeded, and cut into fine julienne; 2 cups brown lentils, picked over and rinsed; 1/2 teaspoon salt; 1/4 teaspoon freshly ground black pepper; 2/3 cup fruity Spanish olive oil; 1/2 bunch cilantro, leaves only, finely chopped

Servings: persons

6 large shallots, thinly sliced lengthwise and cut into julienne strips (see Note)
1/4 cup sherry vinegar
2 tablespoons lemon juice
Small pinch sugar
1 small Anaheim chile, stemmed, seeded, and cut into fine julienne
2 cups brown lentils, picked over and rinsed
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
2/3 cup fruity Spanish olive oil
1/2 bunch cilantro, leaves only, finely chopped

1
Place the shallots in a small bowl.
2
Add the vinegar, lemon juice, sugar, and chile.
3
Let stand while you cook the lentils.
4
In a large saucepan, combine the lentils with enough water to cover by 2 or 3 inches.
5
Bring to a boil over high heat, then lower the heat so that the water is just simmering.
6
Partially cover and cook for 30 to 35 minutes, or until the lentils are tender but still hold their shape.
7
Drain well in a sieve and transfer to a serving bowl with the salt, pepper, and olive oil.
8
Add the shallot/chile mixture and toss again gently.
9
Let the salad stand at room temperature for 30 minutes so that the flavors can marry, sprinkle with cilantro, and serve.
10
Note: If the shallots are very strongly flavored, place them in a small bowl, cover with ice water and add an ice cube.
11
Let stand for 20 minutes, then drain and blot the shallots dry on paper towels.

473

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 6 large shallots, thinly sliced lengthwise and cut into julienne strips (see Note), 1/4 cup sherry vinegar, 2 tablespoons lemon juice, Small pinch sugar, and more.

Yes, Ensalada de Lentejas (Lentil Salad) falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Ensalada de Lentejas (Lentil Salad)

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