A fragrant and colourful lentil salad which will serve two to three as a main course or four to six as part of a mezze. The recipe is from one of my books of Palestinian recipes, ” Zaitoun” by Yasmin Khan. The cheese can be left out for a Vegan version .
Ingredients
- 200 g brown or green lentils
- 5 tbsps apple cider vinegar
- 1/2 small red onion finely chopped
- juice of 1/2 lemon or to taste
- 5 tbsps extra virgin olive oil
- 1 red pepper chopped into 1 cm pieces
- 150 g red or yellow cherry tomatoes quartered
- Finely grated zest of 1 unwaxed lemon
- 1 garlic clove crushed
- 15 g basil leaves roughly torn, pluds more to serve
- sea salt and freshly ground black pepper
- 75 g feta cheese, crumbled optional
Servings:
Instructions
- Cook the lentils in a saucepan of simmering water until they are soft but still have some bite. This will take 15-20 minutes depending on the age of the lentils.
- Meanwhile pout the vinegar into a small bowl and add the red onion. Stir well then leave the onion to soak to remove some of its pungency.
- Once the lentils are cooked drain and rinse with warm water then tip into a serving bowl. Immediately squeeze over the lemon juice and 2 tbsps extra virgin olive oil then stir well. Leave to cool completely.
- Drain the red onion, reserving the vinegar for the dressing , and stir it in together with the red peppers, tomatoes, lemon zest, garlic and basil.
- Dress the salad by stirring through a tbsp of the reserved vinegar, the remaining 3 tbsps extra virgin olive oil, 1 tsp salt ans 1/2 tsp pepper. Add more lemon juice, vinegar or salt if needed.
- Just before serving strew with a few more basil leaves and the feta if using.
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