Lentil Salad, 4 Traditional Variations |
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Prep Time: 15 Minutes Cook Time: 30 Minutes |
Ready In: 45 Minutes Servings: 8 |
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This recipe comes to me by way of Olive Trees and Honey by Gil Marks, a beautiful vegetarian world-view cookbook. See the bottom of the recipe, in the last few numbered steps, for the various traditions. The first version is Sephardic, a Jewish/Spanish variation, and is called Salata de Lentejas. 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 |
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 |
1 red onions, chopped or 4 -6 scallions, sliced |
1 large tomato, chopped |
Directions:
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.
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