This classic recipe for lens salad shows some of my favorite medium -sea aromas. Including cherry tomatoes, roasted red peppers, Kalamata -olives and much fresh parsley in a zipped lemon dressing. The texture is an irresistible combination of delicate, crisp and tough. If you like lentils and tabbouleh salad, this recipe is just the right thing for you.
I love to keep this hearty lens salad in the fridge for a light meal, healthy side dish or a snack with graphic snack. Bring it to your meetings and picnics so that everyone can enjoy this recipe is milk-free, vegan, gluten-free, egg-free And Nut -free! I bet your friends will ask about the recipe.
Lentil salad that operate the suggestions
This lens salad can round off any meal with a healthy dose of taste, fiber and herbal basis. Here are just a few recipes with which you can use it:
You can change your portions by adding fresh leafy vegetables, a splash of olive oil and additional pressure from lemon juice. Crumbled feta or goat cheese above is also nice.
Watch how to make a lentil salad
Lensing options
This salad is designed for standard brownish-green lentils. The most common and affordable variety. If you follow the instructions of the recipe, you will be perfect if you are not mushy. Here are some additional options.
Replace pre -cooked lenses
You need three cups, about two 15 -unzen cans.
Black Beluga lenses
These lenses have a fairly dark color. They are smaller and a little firmer in the texture. If you select this type, set the timer for 16 minutes.
French (puy) green lenses
These dark green lentils, also known as Le Puy lenses, are also somewhat firmer in the texture. Set the timer for these 18 minutes.
Note: I do not recommend red lenses for this recipe. They are too mushy.
More lens salads to enjoy
If you like this classic lens salad, read these funny alternatives. Here are more bean salads on the blog.
Please let me know how your lens salad turns out in the comments! I love to hear from you and hope that this will become a new staple in your kitchen.
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Lens salad
This classic recipe for lentil salad is the perfect side dish! With simple ingredients such as cherry tomatoes, lemon and parsley, it is easy to create. The recipe results in about 5 cups of salad, enough for 4 hearty portions.
- Fill a medium to large pot with water and leave several centimeters of space at the top. Bring it to a boil over high heat.
- In the meantime, sort your lenses to rubble. Then rinse your lentils under running water until the water is clear. Set aside.
- As soon as the water boils, add the rinsed lentils and ½ teaspoon of salt. Set the timer 13 minutes. Reduce the heat as needed to prevent overflow and keep a lively simmer. As soon as your timer has leaked, use a fork to exploit a few lenses and test it for Enence (careful, they are hot). Your lenses are done when they are delicate (do not fall mushy or apart) and taste good earthy (low -boiled lentils usually taste a bit metallic). If your lentils are not yet completely cooked, test them every 1 to 2 minutes until they are. After cooking, strain the entire excess water immediately. Pour the lenses back into your pot to cool down.
- Mix all remaining ingredients in a medium -heavy bowl (the chopped parsley, peppers, tomatoes, green onions, olives, garlic, lemon juice, olive oil and several turns of black pepper.
- As soon as the lenses are mostly cool, add them to the bowl and stir until the salad is well combined. With the remaining ¼ teaspoon of salt (more, if desired) and season pepper to taste. The remains hold well in the fridge for up to 5 days.
Notes
Linse options: If you want to use pre -cooked lentils, you need 3 cups. This salad is designed for “standard” lenses that are brownish green and are nice and tender after the cooked cook. Further options are black Beluga lenses (Set the timer for 16 minutes) or French green lenses (set the timer 18 minutes). Do not use red lentils here – they are too mushy.
Nutrition
The information displayed is an estimate provided by an online nutritional calculator. It should not be seen as a replacement for the advice of a professional nutritionist. See our full diet here.
(Tagstotranslate) Paprika
