Friday, June 20, 2008

Lentil Salad

My friend, Sheila (of Sheila's cake fame) served me this salad many years ago and I thought it a wonderful way to serve lentils. She said it came from one of the Frugal Gourmet cookbooks.

Lentil Salad

  • 1 1/2 Cups lentils
  • 1/2 teaspoon salt
  • 1/2 Cup chopped parsley
  • 6 green onions
  • 8 Tablespoons Olive Oil
  • Juice of 2 lemons
  • 2 garlic cloves, crushed
  • Black pepper (to taste)
  • 1/4 teaspoon ground coriander
  • 1/4 teaspoon ground cumin

The original recipe says to soak lentils a few hours. I have no idea why one would do that since lentils (unlike beans) do not have to soak. I just rinse the lentils and look for any rocks masquerading as lentils.

Cook lentils about 30 minutes, until tender but not mushy. Drain and cool.

Mix the salt, parsley, and onions (I actually add salt later).

Combine olive oil, lemon juice, garlic, black pepper, coriander, and cumin.

Toss with lentils, best made at least a few hours before serving.


DebD said...

Oh this looks wonderful. I think I"m going to make this one next week.

Daughter of the King said...

oh yummmmm...wonder if I could put this in the food processor as a dip sorta like Hummus...what do you think?

Anonymous said...

What kind of lentils do you use for this salad?

Brenda@CoffeeTeaBooks said...

French lentils