Lentil Salad
Lentil Salad is an embodiment of rustic charm and nutritional richness, discovered amidst a journey that celebrated culinary wonders across diverse cultures. Central to its allure are the hearty lentils, each bite offering a treasure trove of flavors, balanced beautifully with the tangy vibrance of sherry vinegar. This wholesome salad marries the earthiness of lentils with a variety of crisp, fresh vegetables, all dressed in a sherry vinegar dressing that adds depth and complexity to the dish.
Equipment
- 1 pot
Ingredients
For the Salad
- 1/2 cup cucumber
- 1/4 cup parsley
- 1/2 cup red bell pepper
- 1/2 cup onion
- 1 bay leaf
- 1/2 cup carrots
- 1 cup dry lentils
For the Dressing
- 1/4 teaspoon black pepper
- Salt
- 1/4 teaspoon sweet Spanish paprika
- 1/3 cup extra virgin olive oil
- 2 teaspoon lemon zest
- 1/4 teaspoon ground cumin
- 4 tablespoon fresh lemon juice
- 1 tablespoon sherry vinegar
- 1 clove garlic
Instructions
- In a pot, combine the dry lentils, bell pepper, and two cups of water.
- Stir the lentils to a simmer, then reduce the heat to low heat and cover.
- Follow the package directions for cooking.
- To avoid overcooking, begin tasting at the 15-minute mark.
- Prepare the veggies while the lentils are boiling by chopping everything into tiny, even pieces.
- In a large serving dish, combine all of the ingredients.
- In a bowl, mix the cumin, paprika, lime juice, balsamic vinegar, lime zest, and chopped garlic to make the dressing.
- Whisk in the canola oil in a slow, steady stream.