Lentil Salad


Depending on what the weather is like, you can serve this delicious, hearty, plant-based salad warm or cold, as a main dish or side to your main dish. 


Ingredients (Serves 4)

Lentils

  • Green Lentils, 1 cup

  • Water, 4 cups

  • Thyme, ½ tsp

  • Bay leaf, 1

  • Salt, ¼ tsp

Salad

  • Bell pepper, 2 (preferably 1 yellow, 1 red)

  • Extra virgin olive oil, 6 tbsp

  • Garlic, 2 clove minced

  • White button mushroom, sliced 1 cup

  • Salt and pepper for taste

  • Lemon juice, 1 lemon (about 3 tbsp)

  • Parsley for garnish


Method

Lentils

  1. Wash the lentils, transfer them to the medium size pan.

  2. Add the water to the lentils in a pot, and place it over a high heat stove-top.

  3. Add all the other ingredients for the lentils and cover.

  4. Lower the heat when the water starts boiling, and let it simmer for about 45 minutes or until the lentils are soft.

  5. Drain the lentils.

  6. Discard the bay leaf.

Salad

  1. While the lentils are cooking, prepare the rest.

  2. Place the peppers over an open fire on your stove-top using a tong.

  3. Turn the peppers around until they are black all over. (see the photo)

  4. Transfer the peppers to the cutting board and leave them to cool down.

  5. Peel the charred skin off.

  6. Cut around the stem and take the seeds out. Make sure there are no seeds left inside the peppers. Cut them to 1 inch pieces.

  7. Warm up 2 tbsp of the olive oil in a pan over a medium stove-top heat.

  8. Add minced garlic and stir for a minute.

  9. Add the sliced mushrooms and saute for about 5 minutes.

  10. Turn the stove-top heater to low.

  11. Stir in the lentils, peppers, the rest of the olive oil, and lemon juice.

  12. Mix them well and adjust the seasoning.

  13. Garnish with parsley.

  14. Serve it warm. (Transfer it to a bowl, cover, and place it in the fridge if you are serving it cold)


Happy Cooking!






Sahar RoquesComment