ROTD: Lentil Salad

Ingredients for the Lentil Salad

• 250 g cooked lentils
• 1 carrot
• 1 red bell pepper
• 1 avocado
• 1 cup cooked corn
• 1 head of broccoli
• 4-5 pickled cucumbers
• 2 spring onions, finely chopped
• Cooked red beans (optional)
• A bit of dill
• A bit of parsley

For the Dressing

• 1/3 cup olive oil
• 4 tbsp wine vinegar
• 1 tbsp lemon juice
• 1 tbsp mustard
• Salt
• Pepper

Instructions

1. For the Lentils:
   • Parboil the lentils for 5 minutes, then drain and discard the water.
   • Boil the lentils again with fresh water, adding salt towards the end of cooking.
   • The lentils should be al dente to avoid becoming mushy when mixed.
   • If you are preparing a large quantity to store in the fridge for the following days, add the avocado and herbs just before serving to prevent oxidation.
2. For the Salad:
   • Chop all the ingredients into small pieces and place them in a large bowl.
   • Whisk together all the dressing ingredients and pour over the salad. Mix well and serve.
   • This lentil salad can be marinated in the fridge. In that case, add the avocado and herbs just before serving.

Tips

• Prepare a large amount of lentil salad and store it in the fridge; it will taste even better the next day.
• Feel free to customize with seasonal ingredients or whatever you have in your kitchen.
• The lentils can be leftover cooked lentils from a previous meal, but make sure to drain them well. Otherwise, cook the lentils until they are just tender.
• The broccoli can be leftover from a previous meal; if it’s very fresh and tender, you can add it raw and finely chopped.
• Use boiled carrot if you have some leftover, or you can grate raw carrot into the salad.

Enjoy your healthy and delicious lentil salad!

Source: Argiro Barbarigou