Spanish Lentil Salad Recipe

Method6 steps · about 30 min

1. 1

   Step 1: Put the dry lentils (1 cup) and bay leaf (1) in a pot and cover with the cooking water to two inches above the lentils. Bring to a boil, reduce to a simmer and cover. Cook for about 15–25 minutes, following the packet and tasting from 15 minutes, until cooked through but still firm to the bite. Prepare the vegetables and dressing while they simmer.

   Simmer the lentils · 15 minUses 1 cup dry brown, green or black lentils · 1 bay leaf · Water, enough to cover the lentils by two inches

2. 2

   Step 2: While the lentils simmer, put the measured finely diced carrots (½ cup), red pepper, sweet onion (½ cup) and deseeded cucumber into a large serving bowl. Add all the minced parsley (¼ cup).

   Uses ½ cup finely diced carrots · ½ cup finely diced red bell pepper · ½ cup finely diced sweet onion · ½ cup deseeded, finely diced cucumber · ¼ cup fresh parsley, minced

3. 3

   Step 3: Whisk together all the cumin (¼ tsp), sweet smoked paprika, lemon juice (¼ cup), sherry vinegar (1 tbsp), lemon zest (2 tsp) and minced garlic (1 clove). Slowly whisk in all the olive oil (⅓ cup), then mix in the measured ¼ tsp salt and ¼ tsp black pepper.

   Uses ¼ tsp ground cumin · ¼ tsp smoked sweet Spanish paprika (pimentón dulce) · ¼ cup fresh lemon juice · 1 tbsp sherry vinegar · 2 tsp lemon zest · 1 clove garlic, minced · ⅓ cup extra virgin olive oil · ¼ tsp salt

4. 4

   Step 4: When the lentils are tender but not mushy, drain them, discard the bay leaf and rinse under cold rinsing water. Drain very well so the dressing will not be diluted.

   Uses Cooked lentils with bay leaf and cooking water · Cold water, for rinsing the cooked lentils

5. 5

   Step 5: Add all the well-drained lentils to the vegetables and parsley. Pour on all the prepared dressing and mix well. Taste and add extra salt or black pepper only if needed.

   Uses All cooked lentils; bay leaf and cooking/rinsing water are discarded · Measured diced vegetables and parsley · Complete lemon, paprika and olive-oil dressing · Additional salt, only if needed after tasting · Additional black pepper, only if needed after tasting

6. 6

   Step 6: Serve the salad as four lunch portions or as a side. If making ahead, refrigerate promptly and keep for up to four days; a couple of hours in the refrigerator lets the flavors mingle.

   Uses Finished lentil and vegetable salad