Tuesday, October 25, 2011
Turkish Lentil Salad
2 cups dried lentils (Green or Brown Lentils will work best)
6 T olive oil
3 T fresh lemon juice
salt and pepper to taste
1 onion, chopped
1 or 2 cloves of garlic, crushed or minced
2 t ground cumin
4 T fresh mint and/or fresh flat-leaf (Italian) parsley
quartered or sliced tomatoes (optional)
sliced or quartered hard boiled eggs (optional)
black olives (optional)
crumbled feta or fresh goat cheese (optional)
1. Rinse the lentils and place in a saucepan. Add cold water to cover and bring to a boil. Reduce the heat to low and simmer gently, uncovered until the lentils are tender, but not falling apart. The timing will depend on upon the age of the lentil; begin testing after 15 minutes. Some lentils may take up to an hour. Drain lentils and transfer to a bowl.
2. While the lentils are warm, dress with 4 T olive oil and lemon juice. Season with salt and pepper.
3. Warm the remaining 2 T olive oil in pan over medium heat. Add onion and cook for 3-4 minutes. Add garlic and cumin and cook for 2 minutes.
4. Fold onion mixture into the lentils, then fold in the parsley and/or mint. Let stand 1 hour, then adjust seasoning. Garnish with optional ingredients. Serve at room temperature.