VeganMoFo Day 20
I know what you’re thinking; this is not a good looking salad. I know. I know, I should’ve rinsed the lentils. I know I should’ve boiled them a little bit less so they wouldn’t lose their shape. I know, my lentils look mushy –and they are. But they are also incredibly delicious!
I was going to make the Syrian lentil salad but I don’t seem to be able to locate any Swiss chard in Australia at the moment. So I had to give that one a miss. Like everyone else, my recipe is adapted from the one at famous Saveur magazine. It seems to be the trend these days. However, I am not going to tell you to pair this salad up with roasted lamb or grilled sausages. Instead, I reckon you shouldn’t kiss anyone for the next 24 hours.
Anyway, here’s my version of this delicious salad.
1 cup green lentil, picked over and rinsed well
3 cups water (to boil the lentils)
Juice of 1 lemon
4 tbsp olive oil
4 large, fat cloves garlic, chopped
1 tsp ground cumin
½ tsp allspice
3 twigs fresh mint, chopped
4 twigs falt-leaf parsley, chopped
Salt and pepper to taste
• Put lentils in a pan with water and bring to a boil. Reduce the heat and simmer for about 20 minutes.
• That kind of depends on the lentils. Drain well.
• Heat half the oil in a pan over very low heat and add the garlic. Once the garlic gets fragrant but the colour is slightly golden remove the pan from the heat. Add the remaining olive oil, lemon juice, cumin and allspice.
• Add cooked lentils to the pan and gently combine all ingredients. Set aside to cool.
• Once cooled, stir in the fresh herbs and season with salt and pepper.
• Serve in room temperature.