Lentil Salad, 4 Traditional Variations

Name: Lentil Salad, 4 Traditional Variations
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 6-8 serving(s)
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 tomatoes, chopped

Submitted by Susiecat too

"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.""

Download

photo by *Parsley*

Ready In:: 45mins
Ingredients:: 12
Serves:: 6-8

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
For the dressing
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
For the salad
1 red onions, chopped or 4 -6 scallions, sliced
1 large tomatoes, chopped

directions

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.
While lentils cook, make the dressing: mix all ingredients except oil. Slowly add the oil while constantly whisking, to create an emulsion.
Drain lentils, and while warm transfer lentils to a large bowl. Drizzle dressing over lentils, and toss gently to coat.
Just prior to serving, add onion and tomato.
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.
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.
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.

Questions & Replies

Got a question? Share it with the community!

Reviews

Excellent. I tried the Yemenite version. I omitted the parsley/cilantro because I didn't have any and reduced the olive oil considerably, only used a couple tablespoons of tahini to further reduce calories and added a chopped carrot to the lentils as they cooked for some vitamin A. I also didn't try to mash it up (which I figured would be hard to do since the lentils weren't very soft even after 30 minutes). BF really liked it too. Leftovers were great for lunch at work the next day. I'd definitely make this again.

Kumquat the Cats fr
I can't believe I haven't reviewed this recipe. It is my absolute favorite way to eat lentils and one of my favorite all time recipes. It makes a big batch and I am happy to eat lunches from it for a week. My husband likes it warmed. (I add the tomatoes right before eating since it lasts longer in the fridge without them.)

ctrmom
Very nice! I used the Yemenite version using tahini, fresh lemons- with their zest. Delicious and filling!

Mamas Kitchen Hope
This one is a winner I adapted as follows: No Bay leaf I used about 1/2 a cup of fresh chopped parsley and cilantro. 2 parts parsley and one part cilantro I used regular onion and not a red onion, and two tomatoes

Chasidar
I made this Ethiopian style and added shredded carrots. I found it didn't need any additional oil after the saute. We ate this on tortilla chips like a dip, yummy! Next up, tahini!

Kimmore

see 9 more reviews

RECIPE SUBMITTED BY

Susiecat too

Two of my three cats. <img src="http://www.recipezaar.com/members/home/512309/shayn%20ying.jpg"> And my *biggest* and *BEST* cat of all: <img src="http://www.recipezaar.com/members/home/512309/gabby%206th%20birthday%20leopard.jpg"> I am a busy mom of small children by day, and I work part-time as a doctor at night. I am trying to find the ever-elusive balance between career-track and mommy-track. Cooking and baking bring me joy, and I love to see my kids eat healthy homemade foods. I have relatives with a local organic farm, so I use their produce as much as possible. Yum! After some trial and error with rating recipes for various contests and tag games, I think I will from now on stick to the definitions provided by Zaar: 3 stars means I liked it! I might have had to make some adjustments, though. 4 stars means I LOVED it! Almost no adjusting was necessary. 5 stars means one of the most outstanding things I have ever tasted! Stands, as is, as a fabulous dish. I can't imagine giving only 1 or 2 stars -- that would mean that I either picked a recipe that I should have known wouldn't suit my taste, or that I really messed up while making the recipe. <img src="http://i23.photobucket.com/albums/b399/susied214/permanent%20collection/PACfall08partic.jpg" border="0" alt="Photobucket"> <img src="http://i23.photobucket.com/albums/b399/susied214/permanent%20collection/IWasAdoptedfall08.jpg" border="0" alt="Photobucket"> <img src="http://i195.photobucket.com/albums/z205/jubespage/kid-friendlytag-participation2.gif"> <img src="http://i13.photobucket.com/albums/a254/Sharon123/Copyoftag300-banner.jpg" border="0" alt="Susie's Banner for Newest Zaar Tag"> <img src="http://i3.photobucket.com/albums/y53/DUCHESS13/Zaar%20World%20Tour%204/ZWTAB-tg.gif"> <img src="http://img355.imageshack.us/img355/3476/mybanner483b81c1ea2dfah7.jpg"> <img src="http://i26.photobucket.com/albums/c105/jewelies/DesertRose.jpg"><img src="http://i5.photobucket.com/albums/y164/lauralie41/cookbookswapspring08.jpg" border="0" alt="Photobucket"><a href="http://s7.photobucket.com/albums/y254/Missymop/?action=view¤t=kidfrecipeswap.jpg" target="_blank"> <img src="http://i7.photobucket.com/albums/y254/Missymop/kidfrecipeswap.jpg" border="0" alt="Photobucket"></a> <img src="http://i23.photobucket.com/albums/b399/susied214/permanent%20collection/PAC08Main.jpg"><img src="http://i23.photobucket.com/albums/b399/susied214/permanent%20collection/adoptedspring08.jpg"> <img src="http://i147.photobucket.com/albums/r317/j_welcome/pics2/food/PRMRcopy.jpg"> <img src="http://i3.photobucket.com/albums/y53/DUCHESS13/RSC%20Banners/RSC11-SusieCat.jpg"> <img src="http://i146.photobucket.com/albums/r271/copperhorse58/Zaar%20Food%20Photos/Food%20Photos%202008/herbspicesticker.jpg" border="0" alt="Photobucket"> <img src="http://i23.photobucket.com/albums/b399/susied214/CV.jpg" border="0" alt="Photobucket"> <img src="http://i21.photobucket.com/albums/b280/carolinamoon21/Ingredients/Other/photo-swap-7sticky.jpg"> <img src="http://i273.photobucket.com/albums/jj240/marienixon_715/kittencaljpg.jpg"> <img src="http://www.recipezaar.com/members/home/1956/holidaylightssticker.jpg"> <img src="http://i42.photobucket.com/albums/e347/Saturn6666/Other/tagforpage1.jpg"> <img src="http://i23.photobucket.com/albums/b399/susied214/permanent%20collection/Adopted1smp.jpg" border="0" alt="Photo Sharing and Video Hosting at Photobucket"><img src="http://i23.photobucket.com/albums/b399/susied214/permanent%20collection/smPACp.jpg" border="0" alt="Photo Sharing and Video Hosting at Photobucket">

View Full Profile