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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      1. Awesome salad love it..healthy one..

      2. Great pictures and great salad. Can't wait to try it!

      3. *drool* This looks amazing. I love lentils, and that dressing sounds divine.

      4. I will definitely add this to our meal plan this week, it looks fantastic and healthy!

      5. Couldn't agree with you more about lentils - wonderful summer salad!

      6. I adore using brown lentils as a substitute for beef mince in recipe like shepherd's pie or spaghetti bolognaise. The way they hold their shape and pick up flavours from their cooking companions is wonderful. AND so much healthier than meant too!

      7. I love lentils too! They are so versatile and tasty. This salad sounds addictive!! :D


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