LENTIL AND SPINACH SALAD WITH ONION, CUMIN AND GARLIC
A wonderfully earthy salad that is great for a picnic or with BBQd meats, that improves with standing and that is better served at room temperature rather than chilled. I am posting this Middle Eastern-style salad for the 2005 Zaar World Tour. I found it in English chef Brian Glover's fabulous book 'The Onion Cookbook': a real culinary haven for lovers of onions, garlic, leeks, spring onions, shallots and chives.
Provided by bluemoon downunder
Categories Spinach
Time 55m
Yield 6 serving(s)
Number Of Ingredients 16
Steps:
- Rinse the lentils and place them in a large saucepan and add plenty of water to cover; tie the bay leaf, celery and thyme into a bundle and add to the pan, then bring to the boil; reduce the heat so that the water boils steadily; cook the lentils for 30-40 minutes or until they are just tender. DO NOT ADD SALT at this stage, as it toughens the lentils.
- Meanwhile, to make the dessing, mix the oil, mustard, 3 teaspoons vinegar, garlic and lemon rind, and season to taste with pepper and salt.
- Thoroughly drain the lentils and transfer them to a bowl, add most of the dressing and toss until all the ingredients are well-combined, then set aside, stirring occasionally.
- Heat the oil in a deep pan and cook the onions or shallots over a low heat for 4-5 minutes, until they are beginning to soften. Add the cumin and cook for 1 minute.
- Add the spinach and season to taste, cover and cook for 2 minutes; stir, then cook again briefly until wilted.
- Stir the spinach into the lentils and leave the salad to cool. Bring back to room temperature if necessary. Stir in the remaining dressing and chopped parsley, adjust the seasoning, adding extra wine vinegar if necessary.
- Transfer the salad to a serving platter and scatter over some parsley sprigs.
- Chef's Note: Puy lentils are named after a town in France. They are considered to have the best and most distinctive flavour and they keep both their shape and colour well when cooked, making them ideal for salads.
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Mustapha Abubakar
[email protected]This salad is a great way to use up leftover spinach. I also added some chopped red onion for extra flavor.
Ahmed Zein Elabdeen
[email protected]This is the perfect salad to take for lunch. It's easy to make and it holds up well.
Mategeko Franswazi
[email protected]I made this salad for a potluck and it was a huge hit. Everyone loved it!
Shamso Xasan cabdi
[email protected]This salad is a great way to get your daily dose of vegetables. It's also a good source of protein and fiber.
Rosalind Barnett
[email protected]I'm not a big fan of lentils, but this salad changed my mind. The lentils were cooked perfectly and the dressing was amazing.
Waqarkhan Car information
[email protected]This salad is a keeper! It's healthy, easy to make, and absolutely delicious.
pastor Samuel Elias
[email protected]Yum! This salad is so refreshing and flavorful. I love the combination of lentils and spinach.
Mellanie Omondi
[email protected]This salad is a great way to use up leftover lentils. I also added some chopped walnuts for extra crunch.
Md Jaber
[email protected]I've made this salad several times now and it's always a hit. It's so easy to make and it's packed with flavor.
Ann Gupta
[email protected]This lentil and spinach salad was a delicious and healthy lunch option. The combination of lentils, spinach, onion, cumin, and garlic was flavorful and satisfying. I especially liked the tangy dressing made with lemon juice and olive oil.