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Fresh Lentil Salad


Sometimes I just want a different side dish. This lentil salad always does the trick. You can serve it warm, room temperature, or even cold. Also, if you need to take a dish to a gathering, consider this salad. It is perfect for a buffet.


Ingredients:


1 tablespoon olive oil

1 onion finely chopped

1 carrot finely chopped

2 cloves garlic finely chopped

4 cups water, chicken, or vegetable stock

2 cups dried lentils

Ā½ cup chopped parsley

2 tablespoons olive oil

Zest from one lemon

Juice from the same lemon

Salt & pepper to taste


Method:

Bring the water or stock to a boil. If you are using water, add a teaspoon of salt to the water.


Add the lentils and reduce to a simmer and cook uncovered for about 20 minutes. You donā€™t want the lentils to become mushy but just be cooked. Keep an eye on them toward the end of cooking.


Drain the lentils in a colander. There shouldnā€™t be much liquid. Gently stir the lentils to help cool them a bit before adding the other ingredients.


While the lentils cook, sautee the onion and carrots in the olive oil. When relatively soft, add the garlic and cook for about 1 minute more. Remove from heat and wait for the lentils to finish.


Add the onions, carrots, garlic, and lentils into a bowl. Then add the other 2 tablespoons of olive oil, lemon juice, zest, and parsley to the bowl. Mix everything together gently. Taste for seasoning and adjust the salt and pepper accordingly.


Note: If you serve the salad chilled, consider adding a bit more salt and pepper and possibly lemon because the flavors can be muted a bit when chilled.


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About Me

Hi!  I'm Jen

Cooking is a passion passed down from both of my grandmothers to my mother and then to my sister and me.  

Throughout my career, I was always drawn back to food.  I've learned from experienced chefs, apprenticed with professional bakers, and tasted coffee with international experts.

Today I'm sharing those experiences with you.

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