LENTIL AND SPINACH SALAD WITH ONION, CUMIN AND GARLIC
A wonderfully earthy salad that is great for a picnic or with BBQd meats, that improves with standing and that is better served at room temperature rather than chilled. I am posting this Middle Eastern-style salad for the 2005 Zaar World Tour. I found it in English chef Brian Glover's fabulous book 'The Onion Cookbook': a real culinary haven for lovers of onions, garlic, leeks, spring onions, shallots and chives.
Provided by bluemoon downunder
Categories Spinach
Time 55m
Yield 6 serving(s)
Number Of Ingredients 16
Steps:
- Rinse the lentils and place them in a large saucepan and add plenty of water to cover; tie the bay leaf, celery and thyme into a bundle and add to the pan, then bring to the boil; reduce the heat so that the water boils steadily; cook the lentils for 30-40 minutes or until they are just tender. DO NOT ADD SALT at this stage, as it toughens the lentils.
- Meanwhile, to make the dessing, mix the oil, mustard, 3 teaspoons vinegar, garlic and lemon rind, and season to taste with pepper and salt.
- Thoroughly drain the lentils and transfer them to a bowl, add most of the dressing and toss until all the ingredients are well-combined, then set aside, stirring occasionally.
- Heat the oil in a deep pan and cook the onions or shallots over a low heat for 4-5 minutes, until they are beginning to soften. Add the cumin and cook for 1 minute.
- Add the spinach and season to taste, cover and cook for 2 minutes; stir, then cook again briefly until wilted.
- Stir the spinach into the lentils and leave the salad to cool. Bring back to room temperature if necessary. Stir in the remaining dressing and chopped parsley, adjust the seasoning, adding extra wine vinegar if necessary.
- Transfer the salad to a serving platter and scatter over some parsley sprigs.
- Chef's Note: Puy lentils are named after a town in France. They are considered to have the best and most distinctive flavour and they keep both their shape and colour well when cooked, making them ideal for salads.
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Avalina Valenzuela
[email protected]This salad is a great source of protein and fiber. It's also a good source of vitamins and minerals.
Kililu Teklign
[email protected]This salad is a great way to use up leftover lentils. I always have a batch of lentils in my freezer and this salad is a quick and easy way to use them up.
Robert Phillips
[email protected]I used a lemon vinaigrette instead of the dressing in the recipe. It was a nice light and refreshing change.
Prashan Grg
[email protected]I added some chopped walnuts to this salad for extra crunch. It was a great addition.
Thandeka Cindi
[email protected]This lentil and spinach salad is a great make-ahead meal. I made it on Sunday and it was still delicious on Tuesday.
Gaming Sakil
[email protected]This salad was a hit at my last potluck. Everyone loved the unique flavor combination. I will definitely be making this again.
Joseph OBO
[email protected]I'm not a huge fan of lentils, but this salad was surprisingly good. The lentils were cooked perfectly and the spinach was fresh and crisp. The dressing was also very flavorful. I would definitely recommend this recipe to anyone who is looking for a
Sphesihle wakwa Mashinini
[email protected]This salad is so easy to make and it's packed with flavor. I love the combination of lentils, spinach, and onion. The cumin and garlic add a nice touch of spice. I will definitely be making this salad again and again.
Paul Dedancer
[email protected]I made this salad for lunch today and it was fantastic! The lentils were cooked perfectly and the spinach was fresh and crisp. The dressing was flavorful and tangy. I will definitely be making this salad again.
Chabdul wahab
[email protected]This lentil and spinach salad is a delicious and healthy dish that is perfect for lunch or dinner. The combination of lentils, spinach, onion, cumin, and garlic is flavorful and satisfying. I would definitely recommend this recipe to anyone looking f