Lentil Salad with Fresh Herbs
This flavorful salad is easy and impressive, a welcome addition to the summer buffet table.
Servings: 6
Ingredients
- 1 cup lentils, dry
- 3 cups water
- 3 cups chopped, mixed, fresh herbs: parsley, oregano, mint, thyme
- ½ cup lemon juice, fresh
- ½ cup olive oil
- 2 tbsp crushed garlic
- 2 tsp cumin, ground
- 1 tsp allspice, ground
- salt & pepper to taste
Instructions
Cook the Lentils
- Rinse the lentils in a colander and discard any pebbles, stems, etc. that may have been packed in the bag.
- Put the lentils and 3 cups of water in a large pot and bring the pot to a boil. Reduce heat, and simmer for 20-30 minutes, until the lentils become tender but not mushy. (Some may get mushy, but that's okay.)
- Drain the cooked lentils in colander. Cool and then refrigerate if you are making the salad later.
Prepare the Fresh Herbs
- Wash and remove stems from oregano, mint, and thyme. Wash the parsley. Chop herbs to make about 3 cups. You can vary the amount of each herb according to your taste. I used more parsley and mint than oregano, and just a few sprigs of thyme.
Make the Dressing
- Mix fresh lemon juice, olive oil, garlic, and spices together in a cup or jar.
Construct the Salad
- Toss the prepared lentils and herbs together. Pour the dressing over the salad and continue tossing to evenly distribute the dressing.
- Add salt and pepper, to taste.
- Allow the salad to rest for 30 minutes to an hour before serving, to allow flavors to meld.
- Refrigerate leftovers.