Lentil Salad -- in 4 Traditional Variations

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

• 1 red onion, chopped or 4-6 scallions, sliced
• 1 large tomato, chopped

Directions

1. 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. 2

   While lentils cook, make the dressing: mix all ingredients except oil. Slowly add the oil while constantly whisking, to create an emulsion.

3. 3

   Drain lentils, and while warm transfer lentils to a large bowl. Drizzle dressing over lentils, and toss gently to coat.

4. 4

   Just prior to serving, add onion and tomato.

5. 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. 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. 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.