Recipe: Lentil Salad

May 4, 2008 at 12:00 pm 1 comment

My boyfriend is in town, which means I’m eating much, much better than my usual diet of pasta and cereal. I love trying new things, but I don’t have a lot of experience cooking, so we really like making simple recipes with unique ingredients. The other night we made this lentil salad that was absolutely delicious.

15 cherry tomatoes
1/2 garlic bulb
1 tbsp olive oil
2 oz. High-quality brown lentils
1 onion, quartered (We used a sweet vidalia onion which was really tasty)
sea salt, ground black pepper
1 tbsp balsamic vinegar
3 tbsp olive oil
1/2 red onion, finely diced
1 small hot chilli, sliced
½ cup mint and parsley, chopped
Feta, crumbled
4 eggs, poached
Rocket or green leaf lettuce

Roasted garlic and tomatoes: Preheat oven to 180ºC. Put tomatoes and garlic bulb in a small casserole and toss with olive oil and sea salt to taste. Roast tomatoes until they are soft, but still holding their shape – about 15-20 minutes. Remove from oven and set aside. The garlic bulb halves will need a little longer – around 30 minutes. Remove from oven when the garlic inside is squishy.

Lentils: Thoroughly wash lentils, checking that there are no stones or grit among the lentils. Place lentils in a saucepan with onion and any seasonings you favor and cover with cold water. Put a lid on the saucepan and bring to the boil. Reduce to a simmer and cook for about 20 minutes. When cooked, drain lentils in a colander, remove onion, and set aside.

To make dressing: Scoop the garlic out of one bulb half. Mash in a bowl with the back of a spoon until it is creamy. Mash in salt and pepper. Stir in white wine vinegar, then whisk in walnut oil until dressing is emulsified. Taste to check you’re happy with the vinegar-oil proportions and the seasoning.

To assemble: In a large bowl, combine lentils, dressing, roasted tomatoes, red onion, chilli, mint and parsley and feta. Spoon on to a serving plate. Put poached eggs on top of the salad with a pile of rocket leaves or lettuce. The textures all compliment each other really nicely, and it’s really hearty for something so light.


Entry filed under: Betty, The Eat Sheet. Tags: , , .

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1 Comment Add your own

  • 1. Olivia  |  May 4, 2008 at 6:37 pm

    unf, that sounds delicious! roasted garlic in general is tasty, but I never thought of making it into a vinaigrette!


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