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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (483g) Recipe makes 6 servings |
||
| Calories 497 | ||
| Calories from Fat 224 | (45%) | |
| Amount Per Serving | %DV | |
| Total Fat 24.9g | 38% | |
| Saturated Fat 3.5g | 17% | |
| Monounsaturated Fat 17.7g | ||
| Polyunsaturated Fat 3.0g | ||
| Trans Fat 0.0g | ||
| Cholesterol 0mg | 0% | |
| Sodium 403mg | 16% | |
| Potassium 858mg | 24% | |
| Total Carbohydrate 50.0g | 16% | |
| Dietary Fiber 23.9g | 95% | |
| Sugars 3.5g | ||
| Protein 20.1g | 40% | |
Lentil Salad -- in 4 Traditional Variations
By: Susiecat too
May 29, 2008
This recipe comes to me by way of "Olive Trees and Honey" by Gil Marks, a beautiful vegetarian world-view cookbook. See the bottom of the recipe, in the last few numbered steps, for the various traditions. The first version is Sephardic, a Jewish/Spanish variation, and is called "Salata de Lentejas."
SERVES 6 -8
Ingredients
- 1 lb about 2 1/4 cups brown lentils or green lentil, picked over and rinsed
- 8 cups water
- 1 bay leaf
For the dressing
- 1/3 cup fresh lemon juice or red wine vinegar
- 1/3 cup fresh parsley or cilantro, chopped
- 1 teaspoon salt
- 1/2 teaspoon ground black pepper
- 1-2 garlic cloves, minced (optional)
- 1/2 teaspoon ground cumin (optional)
- 2/3 cup extra virgin olive oil
For the salad
Directions
1
Combine the lentils, water and bay leaf in a large saucepan. Bring to a boil, cover, and reduce heat to a simmer. Cook until tender, 20-30 minutes.2
While lentils cook, make the dressing: mix all ingredients except oil. Slowly add the oil while constantly whisking, to create an emulsion.3
Drain lentils, and while warm transfer lentils to a large bowl. Drizzle dressing over lentils, and toss gently to coat.4
Just prior to serving, add onion and tomato.5
Ethiopian Variation (Yemiser Selatta): Heat 3 tablespoons vegetable oil in a large skillet over medium heat, add 2 chopped red or yellow onions and 2-4 seeded and minced hot chile peppers, and saute until softened. Add to the salad.6
Greek Variation (Salata Faki): Add 3/4 to 1 1/2 cups crumbled feta cheese, 1/3 cup chopped green olives, and 2 tablespoons chopped fresh spearmint.7
Yemenite Variation (Salata Adas): Add 1 cup tahini and increase the lemon juice to 1 cup and the parsley to 2 cups. Using a large mortar and pestle, potato masher, or a food processor, mash the combined salad into a paste.
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Featured Reviews for This Recipe
From: Sweet Baboo
On Aug 24, 2008
I chose to make this recipe because I was having vegetarians visiting, and because it looked delicious. What I didn't expect was that the carnivores would find it equally wonderful. It makes a lot, which was a good thing because there wasn't a speck left-over. I made the Greek version, omitting the spearmint (didn't have any), and we all added some extra salt to our servings. My cheese-loving niece says that she is always up for more feta than a recipe calls for, but that can always be added as desired. My company gave this salad an enthusiastic 5 stars.
From: Sharon123
On Aug 24, 2008
I made this the original way and enjoyed it, and then added the Greek variation, and it was good too! I did use the lemon juice and added just a little balsamic vinegar too. thanks Susie!
From: Maito
On Jul 11, 2008
This makes for some yummy salads. I made half the original way, and half the Yemenite way. Dh liked the former better, I liked the latter better. But both were very good. I used just a pinch of salt, 2 tablespoons of the olive oil, and 2 large tomatoes. I did not puree the second version, so it would still be like a salad, rather than a dip. I also decided to halve the parsley in that version and not add the extra lemon. We love lemon, but it was already quite tart with the tahini. Thanks, Susiecat!
From: Chef Kate
On Jun 13, 2008
I halved this and regret it! I made the Greek Variation and loved the mint in this salad. Next time, I'll make the full version and have a hard time picking a variation. Super recipe, Susie!
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