Lentilsalad4traditionalvariations Recipes
LENTIL SALAD, 4 TRADITIONAL VARIATIONS
This recipe comes to me by way of "Olive Trees and Honey" by Gil Marks, a beautiful vegetarian world-view cookbook. See the bottom of the recipe, in the last few numbered steps, for the various traditions. The first version is Sephardic, a Jewish/Spanish variation, and is called "Salata de Lentejas."
Provided by Susiecat too
Categories Lunch/Snacks
Time 45m
Yield 6-8 serving(s)
Number Of Ingredients 12
Steps:
- Combine the lentils, water and bay leaf in a large saucepan. Bring to a boil, cover, and reduce heat to a simmer. Cook until tender, 20-30 minutes.
- While lentils cook, make the dressing: mix all ingredients except oil. Slowly add the oil while constantly whisking, to create an emulsion.
- Drain lentils, and while warm transfer lentils to a large bowl. Drizzle dressing over lentils, and toss gently to coat.
- Just prior to serving, add onion and tomato.
- Ethiopian Variation (Yemiser Selatta): Heat 3 tablespoons vegetable oil in a large skillet over medium heat, add 2 chopped red or yellow onions and 2-4 seeded and minced hot chile peppers, and saute until softened. Add to the salad.
- Greek Variation (Salata Faki): Add 3/4 to 1 1/2 cups crumbled feta cheese, 1/3 cup chopped green olives, and 2 tablespoons chopped fresh spearmint.
- Yemenite Variation (Salata Adas): Add 1 cup tahini and increase the lemon juice to 1 cup and the parsley to 2 cups. Using a large mortar and pestle, potato masher, or a food processor, mash the combined salad into a paste.
Nutrition Facts : Calories 496.9, Fat 25, SaturatedFat 3.5, Sodium 406.4, Carbohydrate 49.6, Fiber 24, Sugar 3.5, Protein 20.2
EASY LENTILS SIDE DISH
This great side dish is a family recipe and goes great with rice and any meat.
Provided by diaznanc
Categories Side Dish Beans and Peas
Time 50m
Yield 4
Number Of Ingredients 10
Steps:
- Combine lentils and water in a saucepan over medium heat; bring to a boil and cook about 20 minutes.
- Stir potato, red bell pepper, onion, garlic, salt, and pepper into the lentils; continue cooking until the potato and lentils are tender and cooked through, about 15 minutes more. Garnish with cilantro and green onion to serve.
Nutrition Facts : Calories 221.7 calories, Carbohydrate 42.7 g, Fat 0.7 g, Fiber 12.6 g, Protein 13.3 g, SaturatedFat 0.1 g, Sodium 306.4 mg, Sugar 6.4 g
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