Lentil Salad, 4 Traditional Variations Recipe

Name: Lentil Salad, 4 Traditional Variations
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

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

1
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.
2
While lentils cook, make the dressing: mix all ingredients except oil. Slowly add the oil while constantly whisking, to create an emulsion.
3
Drain lentils, and while warm transfer lentils to a large bowl. Drizzle dressing over lentils, and toss gently to coat.
4
Just prior to serving, add onion and tomato.
5
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.
6
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.
7
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.

548

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 14 ingredients. The key ingredients include: 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, and more.

Yes, Lentil Salad, 4 Traditional Variations 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.

Lentil Salad, 4 Traditional Variations

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