Sunday, June 12, 2011

Lentil Salad

For the Lentils:
1 1/2 cups of brown 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 

Directions:  Cook on medium-high heat for 15-20 minutes or until the lentils are cooked, but not mushy.  Fish out the bay leaf and the two pieces of green chili. Then allow the lentils to cool down to room temperature before adding it to the salad ingredients.

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.  
Directions:  Prepare all salad ingredients and place in a salad bowl until the lentils and dressing are ready. 

For 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
Directions: Mix well and pour over the salad.  Toss well. 

Mix all the components together and allow the salad to sit for 1 hour before serving. You can serve this salad at room temperature or chilled.   Serves 6-8 people.  Enjoy

No comments:

Post a Comment