Lentil Salad Recipe
When the sun is shining, cooking is not often something you want to do so I love to have some salads in the fridge to make a quick and tasty dinner or even for a picnic. This lentil salad is very easy to make and tastes delicious. It keeps well and tastes even better after a couple of days because the flavours have more chance to develop.
Having this lentil salad in the fridge on warmer days, saves cooking and it can be served in a number of delicious ways
Lentils And Spices
The recipe uses puy lentils but you can use green lentils instead if you wish. The puy lentils are just a bit darker and smaller and come from the Puy region of France. There is quite a long list of spices in this recipe. I hope you will have most of them – but don’t buy any especially for this recipe, unless it is one that you might like anyway and will use again. It will still taste good – just adjust the spices to your liking. If you have very few – use a good curry powder instead. There are no definitive rules- just use the idea.
Side Salad Or Main Course
Serve this salad as a part of a larger choice of salads, as a side dish to a quiche or boiled eggs or on its own with a green salad. Serve with cheese, nuts or ham.
This recipe makes enough for 8 people as a main course so halve the quantities if you don’t want that much but you can adapt it through the week serving it with different things.
Similar salads in the supermarket are relatively very expensive compared to making your own.
I based this recipe on a lentil salad in the book Pulse: Truly Modern Recipes for Beans, Chickpeas and Lentils, to Tempt Meat Eaters and Vegetarians Alike the recipe in there had in turn been based on a recipe from a food blog – My New Roots. A fine example of taking ideas and adapting them to suit your own tastes. Blogs are now a way of passing on and distributing recipes much faster than when neighbours, friends or relatives shared them with each other, but the spirit of sharing recipes and passing them down generations is still the same!
- 500g /1lb puy or green lentils
- 1 red onion peeled and diced
- 150g /5.5oz sultanas
- 6 tablespoons oliveoil
- 5 tablespoons cider vinegar
- 1 tablespoon maple syrup
- 1 tablespoon Dijon mustard
- 1 teaspoon salt
- 2 teaspoon pepper
- 2 teaspoons ground cumin
- 1 teaspoon tumeric
- 1 teaspoon coriander
- 1/4 teaspoon cayenne pepper
- 1/4 teaspoon nutmeg
- Put the lentils in a large saucepan and cover with boiling water
- Bring to the boil and simmer for about 20 minutes until tender but not too soft
- Meanwhile place all the spice ingredients in a jug and mix thoroughly
- Drain the lentils and place in a large bowl
- Stir in the onion and dried fruit
- Stir in the vinaigrette
- Allow to cool completely
- Cover and refridgerate
- Remove from fridge 30 minutes before serving
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