Category:
Salads, Side Dishes
Seasons:
January, February, March, April, May, June, July, August, September, October, November, December
Lentil salad can be served as a side dish or turned into a lunch salad by serving over romaine lettuce.
Super easy
1 1/2 cups dried green lentils
2 cups water
1 bunch green onions, white and green parts, sliced in 1/4-inch rounds
1 (or more) medium-size ripe tomatoes, chopped into 1/4-inch cubes
2 garlic cloves
1 mild pepper (such as Anaheim or poblano), thinly sliced
1/2 cups chopped Italian parsley
1/4 cups chopped fresh mint
2 teaspoons cumin
1 teaspoons medium-hot chili powder
1/4 cups olive oil
2 tablespoons (or more) white wine vinegar
1 lemon's juice
Salt and pepper, to taste
Green Lentil Salad Directions
Soak the lentils overnight in water, drain and rinse.
Place the lentils in a pot with the water and bring to a boil. Lower the heat to a gentle simmer and cook for 10–15 minutes—taking care not to overcook.
Drain any excess water, place the lentils in a bowl, add all of the other ingredients and toss gently without mashing the lentils. Cover and either chill or rest at room temperature for about an hour before serving.
