Sunday, June 5, 2011

Lentil Salad (Vegan)

If you have been around my blog you know I love lentils.  What's not to love? They are chock full of nutrients, protein and fiber.  I have cooked lentils in many ways, but eating it in a salad was something I thought would like to try.  This lentil salad is reminiscent of the tabbouleh I made a few weeks back and enjoyed so much.   Both dishes contain a lot of parsley so the salad is very clean and refreshing.

The Lentils:

I started with brown lentils.  These lentils cook fast, but still retain their shape (unlike red lentils).  Wash your lentils well before cooking.

In a pan or wok cook:
*1 1/2 cups of lentils
*3-4 cups of water
*1 Tbs of grated ginger
*1 Tbs of grated garlic
*1 Serrano chili cut in half
*1 green bell pepper diced (optional)
*1 medium onion diced
*1 bay leaf

    Cook on medium-high heat for 15-20 minutes or until the lentils are cooked, but not mushy.  My water was totally evaporated by this point so I just fished out the bay leaf and the two pieces of green chili. Then I allowed the lentils to cool down to room temperature before adding it to the salad ingredients.
    The Salad:
    You will need the following vegetables for the salad:
    *1 large bunch of Italian parsley cleaned and chopped
    *2 medium tomatoes diced
    *1 bunch of spring onions chopped (both the white and green parts)

    Note: you can add chilies (serrano, jalapeno)seeded and diced if you want your salad spicy.
      The Dressing:
      *1/4 cup extra virgin olive oil
      *Juice of one large lemon
      *1 tsp of cumin powder
      *1 Tbs of rice wine vinegar
      *Salt to taste

      Mix well and pour over the salad.  Toss well. 

      Allow the salad to sit for 1 hour before serving. You can serve this salad at room temperature or chilled.  I like it slightly chilled.   Serves 6-8 people.  Enjoy

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