Crunchy Lentil Salad Recipe - Cooking Index
Crunchy Lentil Salad Recipe - Cooking Index
Keeping the lentils slightly crunchy and dressing them with a small amount of olive oil, lemon juice, and spices contributes to this salad's light consistency. Serve this alongside a baked potato for a quick, complete meal.
Courses: Salads| 1 cup | 237ml | Lentils - picked over, rinsed |
| 5 cups | 1185ml | Water |
| 1 | Bay leaf | |
| 1 | Celery rib - finely diced | |
| 1 | Carrot - minced | |
| 1/4 cup | 15g / 0.5oz | Finely diced red onion |
| 2 tablespoons | 30ml | Minced fresh parsley |
| 1/4 cup | 59ml | Fruity olive oil |
| 2 tablespoons | 30ml | Fresh lemon juice |
| 1 | Garlic clove - pressed or minced | |
| 1/4 teaspoon | 1.3ml | Dried thyme |
| 1/4 teaspoon | 1.3ml | Ground cumin |
| Salt - to taste | ||
| Black pepper, freshly ground - to taste |
In a medium saucepan, combine the lentils, water, and bay leaf. Bring to a boil and cook, uncovered, 15 minutes, or until the lentils are tender but still crunchy. Stir occasionally. Pour into a colander and discard the bay leaf. Drain the lentils very well, and let them sit 5 minutes or so to be certain all the water has drained out.
Place the lentils in a serving bowl and gently stir in the celery, carrot, onion, and parsley.
Mix together the olive oil, lemon juice, garlic, thyme, cumin, salt, and pepper. Pour onto the lentil mixture, and carefully toss. Serve at room temperature. This recipe serves 4 as a main course.
Source:
QUICK VEGETARIAN PLEASURES by Jeanne Lemlin (c) 1992 - Harper Perennial, a division of Harper Collins, New York - 250 pages - $15.00 - As reprinted in the Jan/Feb, 1993 issue of Cookbook Digest
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