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In Middle Eastern diets lentils are very popular. Here in the United States we have seen lentils pop up on many restaurant menus in recent years as chefs have been creative with their lentil recipes.
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You can find lentils in your local markets in the aisle with the rice and dried beans. This lentil salad recipe is a great spring or summer dish. It can be made in advance which gives the flavors a chance to really come together.
Lentil Salad
Ingredients (4 servings)
- 1/2 cup lentils, picked over, rinsed and drained
- 1/2 onion, halved
- 1 Tbls. olive oil
- 1 clove garlic, crushed
- 1 bay leaf
- 1 red bell pepper, seeded and finely diced
- 1/2 red onion, chopped
- 2 Tbls. chopped fresh flat-leaf parsley
- 2 tsp. olive oil
- 2 tsp. white wine vinegar
- 1 tsp. chopped fresh sage (marjoram, thyme, or rosemary can be used if you prefer)
Directions
1. Bring a large pot of water to a boil over high heat. Add lentils, lower hear to medium and cook until tender.
2. In a small saucepan sauté the onion quarters and garlic in 1 Tbls. olive oil until onions are slightly translucent (about 3-5 minutes).
3. Add the onions, garlic and bay leaf to the simmering lentils. Cook about 20 minutes or until tender. Drain the lentils and discard onion, garlic and bay leaf.
4. Transfer the lentils to a medium bowl and toss with diced bell pepper, red onion, and remaining ingredients. Season with salt and pepper to taste. Serve at room temperature or slightly chilled.
Crispy garlic toasts or crackers are perfect for scooping up the lentils.
WINE PAIRING: A crisp Chardonnay or Pinot Grigio will pair nicely with this salad.
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