Lentil salad recipe?

Question

Lentil salad recipe?

Answer 1

1/2 cup red wine vinegar

1/4 cup olive oil

2 teaspoons Dijon mustard

1 teaspoon kosher salt

1/2 teaspoon freshly ground black pepper

1/4 cup finely chopped fresh parsley leaves

1 teaspoon finely chopped fresh thyme leaves

1 recipe basic cooked lentils, see recipe below

6 to 8 slices thick-sliced bacon, cooked and chopped

Whisk the vinegar, olive oil, mustard, salt, pepper, parsley and thyme together in a large mixing bowl. Add the warm lentils and bacon and stir to combine. Serve warm or at room temperature.

Basic Cooked Lentils:

1 pound brown or green lentils, approximately 2 1/2 cups

1 small onion, halved

1 large clove garlic, halved

1 bay leaf

1 teaspoon kosher salt

1/4 pound salt pork, optional

1/4 teaspoon freshly ground black pepper

Pick over the lentils, rinse and drain. Place the lentils along with the onion, garlic, bay leaf, salt and pork into a large 6-quart saucepan and cover with water by 2 to 3 inches. Place over high heat and bring just to a rolling boil. Reduce the heat to low, cover and simmer until the lentils are tender, approximately 25 to 30 minutes. Drain any remaining liquid and discard the onion, garlic, bay leaf and salt pork. Stir in black pepper and taste for salt. Serve immediately.

Don't feed the left over onions to your dog. It turns out onions are not good for dogs in any way, shape, or form. As for my own dog's ability to digest onions, well...she's more hog than dog I guess.

Answer 2

SPICY LENTIL SALAD

Yield: serves 4

Ingredients:

4 cups lentils (cooked)

1 medium red onion, finely diced

2 stalks of celery, finely diced

1 large tomato, finely chopped

1 small cucumber (Hothouse of Kirby variety)

2 Serrano chilies, finely chopped (to taste)

juice of one lime

¼ cup of fresh orange juice

¼ cup of oil (olive or canola)

½ cup of cilantro leaves, finely chopped

¼ cup of mint leaves, finely chopped

½ tsp chaat masala (recipe below)

salt and pepper, to taste

Method:

If you are using dry lentils, cook them either on the stovetop or using a pressure cooker.

They should be tender but firm, do not overcook them. Drain well and let them cool completely.

In a small bowl, whisk together the lime juice, orange juice, salt, pepper, chaat masala and oil. Add the chilies and red onion. Mix to combine all the ingredients.

In a salad bowl, gently combine the lentils with the celery, tomato and cucumber. Stir the dressing; pour over the lentils and vegetables. Gently toss together and garnish with the cilantro and mint leaves. Serve at room temperature.

CHAAT MASALA

Ingredients:

1 tbsp cumin seeds

½ tbsp fennel seeds

1 tsp coriander seeds

3 cloves

3 peppercorns

½ tsp chili powder

½ tsp paprika

½ tsp ginger powder

½ tsp garam masala

½ tsp dried mint leaves

2 tbsp amchur powder (dried mango)

pinch of asafetida (hing)

2 tsp salt

Method:

In a large frying pan over medium heat, lightly toast the cumin seeds, fennel seeds, coriander seeds, cloves and peppercorns. Stir the spices so as not to burn. Remove completely from the heat and allow to cool.

In a spice grinder, add the toasted spices along with the dried mint leaves, chili powder, paprika, ginger powder, garam masala, hing, amchur powder and salt. Grind into a fine powder. Store in an airtight container.