Lentil Salad, 4 Traditional Variations

Total Time: 45 mins Preparation Time: 15 mins Cook Time: 30 mins

Ingredients

• Servings: 6
• 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

Recipe

• 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.