Eva’s Lentil Salad

Hello. I am back in London after a month hiatus to perform and visit family. My first recipe this round is based off one a friend made for me just before I left. It is basically a lentil salad with carrot, beet and seasoning but it will make a fabulous addition to any picnic or a great cold meal on a summer night. Corey and I ate the left overs for lunch yesterday with a bag of corn chips so it can pass as a thick dip as well. After trying it, he told me: “I don’t usually like cold salads but this one is great.” He is a brown lentil fan, but still…  taste test passed. Anyway, I hope you enjoy this recipe as much as we did/do. Thanks Eva!

french-lentil-salad1

Eva’s Lentil Salad

Serves 3-4

  • 2 cups dried brown lentils (soaked in water for a few hours)
  • 2 cloves garlic
  • 1 large onion
  • 4 carrots
  • 2 beets
  • 1 bunch cilantro or basil (about one cup)
  • 1/2 block of feta cheese (if using)
  • 1/2 cup nuts, chopped (I used almonds and cashews but walnuts or a seed mixture will work too)
  • 2 tbs sumac spice (middle eastern spice)
  • 4 tbs good olive oil (plus more to taste and more to cook)
  • salt/pepper

Extras: You can serve this on a bed of greens or over quinoa or plain. I also mixed in our left over quinoa from yesterday and it was a great addition.

  1. Drizzle a small amount of oil in a saucepan on medium/low heat. Add chopped garlic and onion. Cook, stirring occasionally, until onion is transparent.
  2. Add in drained lentils and cover with water about 1/2 inch above the lentils.  Bring to a boil and then let simmer about 20 minutes or until the water is almost gone (you can add more water while simmering if necessary).
  3. Turn on oven to 360 degrees (about 150 C). Peel and chop beets in small squares. Place on a baking sheet. Drizzle with olive oil, salt and pepper. Bake until slightly brown and beet squares have shrunk in size (about 20-25 minutes).
  4. Peel and chop carrots and place in large serving bowl.
  5. Chop cilantro and add to the carrots.
  6. Add the cooked lentils and beets to the mixture and stir.
  7. Pour 4 tbs of olive oil, sumac, 1-2 tbs salt and 1/2 tbs pepper on the mixture and stir. Add more to taste. Add feta, if using.
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