Red Lentil Salad With Fresh Herbs Food
OTTOLENGHI'S LENTIL SALAD WITH HERBS
A light and delicious lentil salad with fresh herbs and Feta.
Provided by Lisa
Categories Salad
Time 30m
Number Of Ingredients 9
Steps:
- In a small bowl toss sliced onion with vinegar and sprinkle with a pinch of salt. Set aside while you cook the lentils. (soaking will soften the onions and mellow their flavor)
- Bring 6 cups water to a boil in a medium saucepan. Add the lentils, reduce heat to a simmer and cook, partially covered, for 18-22 minutes or until lentils are cooked but not mushy. Check for doneness starting at 18 minutes. Drain and transfer lentils to a large bowl. While lentils are hot, toss with the olive oil (4 tablespoons), onions with their vinegar, garlic, 1 teaspoon of salt and black pepper, to taste. Stir and season with additional salt, if needed. (Salad can be made ahead to this point. See notes, below)
- Allow lentils to cool to room temperature and toss with herbs and feta. Serve at room temperature.
Nutrition Facts : Calories 340 calories, Sugar 2.5 g, Sodium 594.4 mg, Fat 14 g, SaturatedFat 4.3 g, TransFat 0 g, Carbohydrate 40.1 g, Fiber 5.9 g, Protein 16.2 g, Cholesterol 16.8 mg
RED LENTIL SALAD
Provided by Food Network
Categories side-dish
Time 30m
Yield 4 to 6 servings
Number Of Ingredients 18
Steps:
- Toast the almonds in a heavy skillet over medium heat until they are golden and very aromatic, 5 to 6 minutes. Roughly chop them and set aside.
- Put the lentils in a medium saucepan and cover with cold water. Place over medium-high heat, bring to a boil and cook until they are just barely tender and still quite red, about 2 minutes. Drain and rinse with cold water to halt the cooking process. Shake out all excess water, and then put the lentils into a large bowl.
- Pour the oil into a skillet and, when it is hot, add the ginger and garlic and cook for 1 minute. Add the garam masala, cumin, mustard, cardamom and coriander seeds and cook for 1 minute. Add the lime juice, and then pour over the lentils. Then add the carrots, radishes, red peppers, cilantro and mint. Season with salt and pepper and toss well to combine.
- Line a serving platter with overlapping lettuce leaves. Mound the lentil salad over them. Sprinkle with toasted almonds and serve.
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