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  • Mediterranean Lentil Salad

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    Mediterranean Lentil Salad
    Servings: 1
    by Global Cookbook
    92760 recipes
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    Ingredients

    • 2 c. dry lentils (preferably small French lentils-but any kind will do)
    • 1/4 c. extra virgin extra virgin olive oil
    • 3/4 tsp salt
    • 1 x oranges, up to 2 peeled and sectioned
    • 1 lrg clov garlic, chopped
    • 3 Tbsp. fresh lime juice
    • 3 Tbsp. balsamic vinegar Or possibly cider vinegar
    • 1/4 c. very finely chopped red onion
    • 1/4 tsp grated orange, up to 1/2
    • 1/4 tsp grated lime zest, up to 1/2
    • 1/2 c. dry currants, (packed)
    • 1 sm carrot shredded or possibly finely chopped
    • 1/2 sm red bell pepper, chopped
    • 1/2 sm yellow bell pepper, chopped finely chopped fresh parsley finely chopped fresh chives finely chopped fresh mint

    Directions

    1. Preparation Time: 40 min to prepare, plus several hrs to chill.
    2. Yield:Easily serves 6
    3. Sweet and savory combine harmoniously in this colorful, fruity marinated salad. Streamline the preparation time by getting everything else ready while the lentils are cooking. The whole salad can be made up to two days ahead of time, but postpone adding the bell pepper and fresh herbs till shortly before serving.
    4. NOTE ABOUT COOKING LENTILS: Try to prevent the water from getting agitated while the lentils are cooking, as which will cause them to burst and lose their shape. The goal is to have perfectly cooked lentilsilight and distinct.
    5. 1.Rinse the lentils in a colander. Meanwhile, set a large potful of water to boil-at least 6 c. of water. After the water has reached the boiling point, lower the heat to a simmer. Add in the lentils, and cook very gently in the simmering water, partially covered, till they are tender. (Check the water level and add in more if necessary.) Cooking time should be around 20 to 30 min. Drain the lentils when they are done, and gently rinse in cool water.
    6. Drain again and place in a large bowl.
    7. 2.Add in the remaining ingredients except the bell pepper and fresh herbs, cover tightly, and refrigerateat least 4 hrs.
    8. 3.Add in the bell pepper and herbs within an hour of serving. Serve cool or possibly at room temperature.

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