STREAMING NOW: Simply Nigella

Lentil Salad, 4 Traditional Variations

sparkle sparkle

Want more from Genius Kitchen?

Watch on your Apple TV, Roku, or Fire TV and your iOS, Fire, or Android device.

Learn More
“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."”
READY IN:
45mins
SERVES:
6-8
UNITS:
US

Ingredients Nutrition

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.

Watch more

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a
SORT BY: