Salad of Lentils and Coriander

"An adaptation of a recipe by Brigitte Hafner."
 
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photo by cyaos photo by cyaos
photo by cyaos
Ready In:
25mins
Ingredients:
9
Serves:
4
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ingredients

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directions

  • Toast the pine nuts.
  • Slice the spring onion finely.
  • Rinse and chop the gherkins finely.
  • Rinse lentils and cook in plenty of water until "al dente" (15-20 mins).
  • Drain and allow to cool until lukewarm (this can be speeded up by rinsing them in cold water).
  • Mix with the other ingredients and season to taste.

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Reviews

  1. Yummy salad! We loved the addition of the sour gerkins. Based on the previous review, I cut down the oil to 2 tablespoons, which was plenty for us and upped the vinegar by a tablespoon. Yum! Thanks for posting! Made for PAC Fall 2008.
     
  2. This was a fantastic salad that is simple to make but packs a lot of flavour. I did have to make some modifications. I used white onions instead of spring onions and just made sure they were chopped very fine. I also only used 3 tablespoons of olive oil and three tablespoons of white wine vinegar because it tasted awesome! I also cut out the salt and just used pepper. Thanks for posting a recipe that I will definitely use again, especially with warmer weather coming up! Made for PAC Spring 2008.
     
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Tweaks

  1. This was a fantastic salad that is simple to make but packs a lot of flavour. I did have to make some modifications. I used white onions instead of spring onions and just made sure they were chopped very fine. I also only used 3 tablespoons of olive oil and three tablespoons of white wine vinegar because it tasted awesome! I also cut out the salt and just used pepper. Thanks for posting a recipe that I will definitely use again, especially with warmer weather coming up! Made for PAC Spring 2008.
     

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