A Tasty Lentil Salad

I am very excited to share this lentil salad recipe with you. We recently made our move across country and now we are living in my late mothers little log home in the Adirondack park in New York. The adjustment has been interesting from the west to the north eastern way of life. One of the biggest changes has been our diet. Becoming accustom to what is available in your region is a learning experience.

When I came across one of my mothers old recipe boxes I was thrilled to find this lentil salad. I remember the aroma of it sweetly released on a fall day in the woods. Everything was on hand or easy to find at the local grocery shop and very easy on the budget. It’s fun and simple too!

Lentil Salad Recipe

Print Recipe

Course Salad

Cuisine American

Keyword lentil

Ingredients

• 1 small onion or shallot I prefer shallot
• 1 whole cloves or ¼ teaspoon ground
• ⅔ cup lentils uncooked ,rinsed
• 1 bay leaf
• ½ teaspoon sea salt
• 2 cups water
• 3 medium tomatoes
• 6 green onions
• ⅓ cup finely chopped fresh parsley divided
• 1 tablespoon chopped fresh basil or 1 teaspoon dried basil
• 3 tablespoons of a high quality olive oil
• 1 tablespoon balsamic vinegar or red wine vinegar
• 1 tablespoon of fresh lemon juice
• sea salt to taste
• freshly ground pepper to taste

Instructions

• Pierce the shallot or onion with the whole cloves.
• In a large sauce pan combine clove-studded shallot, lentils, bay leaf, salt, and water. Bring to a boil, then reduce heat. Cover and simmer for 25 minutes or until lentils are tender.
• Drain lentils; remove and discard clove studded shallot and bay leaf.
• While the lentils are simmering prepare other ingredients, chop tomatoes,green onions basil and parsley,(set aside half parsley for garnishment) and place in glass or ceramic bowl.
• In a small bowl whisk together the lemon juice and vinegar. Add dressing to lentil and veggie mixture, gently toss together. Season with salt and pepper to taste.
• Garnish with remaining parsley.

Directions:

1. This is the fun part of the recipe, pierce the shallot or onion with the whole cloves. This part is a great way to share with your children. (if you are using ground cloves add to the water)
2. In a large sauce pan combine clove-studded shallot, lentils, bay leaf, salt, and water. Bring to a boil, then reduce heat. Cover and simmer for 25 minutes or until lentils are tender.
3. Drain lentils; remove and discard clove studded shallot and bay leaf.
4. While the lentils are simmering prepare other ingredients, chop tomatoes,green onions basil and parsley,(set aside half parsley for garnishment) and place in glass or ceramic bowl.
5. In a small bowl whisk together the lemon juice and vinegar. Add dressing to lentil and veggie mixture, gently toss together. Season with salt and pepper to taste.
6. Garnish with remaining parsley.

You can serve this slightly chilled or at room temperature sometimes I bulk the salad up by serving it on shredded or chopped ice burg lettuce. This can be enjoyed year round but it always reminds me of the Autumn. This type of salad is a traditional salad that is served at a meal following the day of fasting for Yom Kippur.

Packs in a lot of nutrition for such a simple salad. We would love to know your thoughts about lentil salads and healthy eating.