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A basic green lentil salad

March 12, 2015 Mary Chan

This basic green lentil salad is based on a recipe from cookbook "A Good Food Day". It is a perfect staple to have around the house because it holds well in the fridge and can be dressed with multiple combinations of herbs, oils and vinegars. I also love to toss them in a chicken or veggie broth to make a protein-packed yummy soup!

Ingredients:

  • 1 pound green lentils, rinsed and drained
  • 1/2 onion, peeled with core intact
  • 3 bay leaves
  • 2 whole garlic cloves, peeled
  • 1 big carrot stick, peeled and quartered lengthwise
  • 1 Tbsp salt

Method:

  1. In a large pot, combine lentils, onion, bay leaves, garlic, carrot and salt. Cover by 2 inches of water and bring to a boil over high heat.
  2. Reduce heat to a simmer and cook till lentils are tender but not falling apart. Check after 10 minutes, stir and give it another 5 minutes or so.
  3. Set the pot aside to cool until lentils are cool enough to handle.
  4. Pour lentils in a strainer. Allow them to sit for a few minutes to drain. Discard onion, garlic and bay leaves. Remove carrot pieces, slice them and add them back to lentils.
  5. When ready to serve, toss in parsley, cilantro and your favorite olive oil and vinegar. Add salt and pepper to taste.

I dressed this one up with chopped radishes, tomatoes, red onions, scallion, cilantro, olive oil, a touch of red wine vinegar and coarse sea salt. Super delicious!

In Plant-based Protein Tags lentils, legumes, salad
← Roasted carrots with millet and mint-pistachio dressingSimple Indian Dal →

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