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Lentil Salad with Lemon Dressing
Ingredients
Lentil Salad with Lemon Dressing
by Chef Patricia DeMauro
Lentils
- 1 cup dried lentils
- 1 bay leaf
- 4 cups water
Dressing
- 1/4 cup extra virgin olive oil
- Squeezed juice of 1 lemon
- 2 teaspoons grated lemon zest
- 2 cloves garlic, minced
- 1 teaspoon dijon mustard
- 1 tablespoon honey
- 2 teaspoons lemon pepper
- 2 teaspoons cumin
- 2 teaspoons black pepper
- 2 teaspoons sea salt
Salad
- 1 cucumber, sliced
- 1 scallion, chopped
- 1 red onion, chopped
- 1 red bell pepper, slice open, rinse seeds off, then chop
- 1 cup cherry tomatoes, sliced
- tomatoes
- 1 cup of fresh parsley, chopped
Garnish
- 1 bunch of scallions, sliced long ways
Preparation
- COOK LENTILS. Because lentils are harvested in natural farmlands, it is possible that there can be small stones and soil particles mixed in with them. Therefore it is best to rinse the lentils in a fine strainer. As you do so, keep a careful eye on them and pick them over as you wash away any debris.
- Put 1 cup of lentils, 1 bay leaf and 4 cups of water in a pot. Bring to a boil, cover with a lid, reduce heat and simmer until they are firm. Cook time is approximately 20 minutes. Drain any excess water, let cool inside of a large salad bowl.
- PREPARE DRESSING. Put the dressing ingredients into a mixing bowl, then stir briskly with a fork until the ingredients are thoroughly combined.
- PREPARE SALAD. After chopping and slicing, put the salad ingredients into a large salad bowl.
- MIX IN DRESSING into the salad bowl that the lentils are in.
- MIX IN SALAD into the same bowl that the lentils and dressing are in.
- GARNISH with scallions slice long, to give it an extra appetizing appearance.
Enjoy!
Credits
CHEF
Patricia DeMauro
MUSIC
Lo Fi Lentils by Charlie Kirby
Used by permission by Charlie Kirby