Mediterranean Lentil Salad
Submitted by happyzhangbo
Mediterranean lentil salad tosses green lentils with roasted red peppers, fresh basil, toasted walnuts, and balsamic, served over dandelion greens dressed with lemon.
YIELD
4 servingsPREP
16 minCOOK
25 minREADY
1⅔ hrsMediterranean lentil salad is the make-ahead plant protein that actually tastes better the longer it marinates. Green lentils are the right choice here because they hold their shape when cooked, unlike red or yellow lentils that dissolve into dal. Cooked just until tender but still firm, drained and rinsed cold, they become the base for a salad packed with roasted red peppers, fresh basil, chopped walnuts, and a balsamic-olive oil dressing.
The plate builds in two layers. Lentils marinate on their own for at least an hour so the balsamic and minced raw onion sink in. Then peppery dandelion greens (or arugula if you cannot find dandelion) get dressed separately with lemon and olive oil and arranged underneath. The contrast between warm-spiced lentils and bright lemony greens is what makes this a proper salad, not a bowl of beans.
Kitchen Tips
- Do not overcook the lentils. Al dente is the target. Mushy lentils turn the salad into a paste once the dressing hits.
- Toast the walnuts in a dry pan for a few minutes before chopping. Toasted walnuts lose their raw tannin and taste properly nutty.
- Roast your own peppers if you have the time. Jarred work fine, but charred-to-order peppers have a sweeter, smokier edge.
- Let the salad sit at least an hour. Skipping the marinate means the lentils stay dull and the onion stays sharp.
Variations
- Crumble in feta cheese for a Greek-leaning version.
- Swap basil for mint and add a pinch of ground cumin for a Levantine turn.
- Add halved cherry tomatoes and diced cucumber for a chunkier, more summer-ready salad.
Ingredients
Directions
Wash lentils, remove any foreign matter, and drain.
Combine lentils, 2 cups lightly salted water in medium saucepan.
Bring to a boil.
Reduce heat, and cook at low temperature for about 20 minutes, or until lentils are cooked but still firm.
Cook gently so lentils don’t get mushy.
When done, drain any excess water, and lightly rinse under cold water.
Continue to drain excess water.
Mince onion and press garlic and let sit for 5 minutes to bring out their hidden health-promoting benefits.
Place lentils in a bowl and add peppers, onion, garlic, basil, walnuts, vinegar and 2 tablespoons olive oil.
Season with salt and pepper to taste.
Marinate for at least 1 hour before serving.
Toss dandelion or arugula with 2 tablespoons olive oil, 1 tablespoon lemon juice, salt and pepper.
Serve on plate with lentils.
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