Spicy Lentil Salad
4 servings
100 minutes
Spicy lentil salad is a harmonious blend of Arabic traditions and Mediterranean freshness. The dish is based on green French lentils that retain their shape and texture, creating a nutritious base. Vegetables like cucumbers, red onion, and aromatic herbs add crunch and rich flavor to the salad. The dressing with wine and balsamic vinegar, lemon juice, and olive oil adds tangy notes, while a pinch of sugar softens the acidity. A light garlic accent makes the dish even more expressive. This salad is perfect as a standalone dish or as a side for meat and fish dishes. Served chilled, it refreshes and awakens the appetite, making it an excellent choice for warm days or festive gatherings.
1
Rinse the lentils in cold water and add them to boiling water. Bring to a boil again, reduce the heat, cover with a lid, and let simmer on low heat for about 40 minutes. The lentils should be soft but not mushy (in fact, green lentils hold their shape well, which is why they are often used in salads). Salt at the end of cooking and drain in a sieve to remove excess water.
- Green French Lentils: 1 glass
- Coarse salt: 1 teaspoon
2
If necessary, peel the cucumbers and cut them into small cubes, chop the onion in the same way, and mince the garlic and herbs.
- Cucumbers: 2 pieces
- Sweet red onion: 1 piece
- Garlic: 3 cloves
- Parsley: 0.5 bunch
- Coriander leaves: 0.5 bunch
3
Put the vegetables and greens in a deep bowl and add lentils.
- Green French Lentils: 1 glass
4
Mix vinegar, lemon juice, and olive oil, add a pinch of sugar, grated lemon zest, and shake well (you can use a jar with a lid).
- Red wine vinegar: 2 tablespoons
- Balsamic vinegar: 0.5 teaspoon
- Lemon juice: 2 tablespoons
- Olive oil: 2 tablespoons
- Sugar: pinch
- Lemon zest: 0.5 piece
5
Pour the lentil salad with dressing and mix thoroughly. Add salt and pepper and mix again.
- Coarse salt: 1 teaspoon
- Freshly ground black pepper: pinch
6
Close and put in the refrigerator to cool. Serve the salad cold.