Lentil Salad
Prep. Time 10′ Cooking Time 40′ Serves 2
Ingredients
- 1-1/2 cups black lentils
- 2 fresh onions, finely chopped
- 1 small dry onion
- 1 carrot
- For serving:
- 1 avocado, diced
- A few cherry tomatoes, halved 1 grated carrot
- 2 tbsp. pomegranate seeds
- 2 tender fresh onions with their green leaves
- Whole fresh mint leaves
- A little cream cheese or crumbled feta (optional)
- 100g salad greens or baby arugula
For the dressing:
- Juice of 1 juicy orange
- 2 tbsp. red wine vinegar
- 1/4 cup olive oil
- 1/2 tsp. mustard
- Salt
Instructions
- Place the lentils in a small saucepan and cover them with cold water.
- bring to a boil for 3-4 minutes and drain.
- Place them back in the clean saucepan with fresh water covering them.
- Add the whole carrot, the onion scored diagonally, and the garlic.
- Let the lentils come to a boil, and from the time they boil, let them simmer over medium heat for 30 minutes.
- Drain and rinse them in a colander and let them sit for a while.
- Prepare the vegetables for the salad.
- Make the dressing by mixing all the ingredients.
- Arrange the salad on a platter. Place the salad greens at the bottom, add the black lentils, the vegetables, and drizzle with the dressing.
- Mix and distribute onto plates.
- You can also add sliced almonds or pumpkin seeds to the lentil salad.
Enjoy!
Source: Argiro Barbarigou
