Lentil Salad -- in 4 Traditional Variations

Susiecat too's Note:

This recipe comes to me by way of "Olive Trees and Honey" by Gil Marks, a beautiful vegetarian world-view cookbook. See the bottom of the recipe, in the last few numbered steps, for the various traditions. The first version is Sephardic, a Jewish/Spanish variation, and is called "Salata de Lentejas."

• Total Time: 45 mins
• Prep Time: 15 mins
• Cook Time: 30 mins

Ingredients:

Servings: 6

• 1 lb about 2 1/4 cups brown lentils or 1 lb green lentil , picked over and rinsed
• 8 cups water
• 1 bay leaf

For the dressing

• 1⁄3; cup fresh lemon juice or 1⁄3; cup red wine vinegar
• 1⁄3; cup fresh parsley or 1⁄3; cup cilantro , chopped
• 1 teaspoon salt
• ½ teaspoon ground black pepper
• 1 -2 garlic clove , minced (optional)
• ½ teaspoon ground cumin (optional)
• 2⁄3; cup extra virgin olive oil

For the salad

• 1 red onions, chopped or 4 -6 scallions , sliced
• 1 large tomato , chopped

Directions:

1. Combine the lentils, water and bay leaf in a large saucepan. Bring to a boil, cover, and reduce heat to a simmer. Cook until tender, 20-30 minutes.
2. While lentils cook, make the dressing: mix all ingredients except oil. Slowly add the oil while constantly whisking, to create an emulsion.
3. Drain lentils, and while warm transfer lentils to a large bowl. Drizzle dressing over lentils, and toss gently to coat.
4. Just prior to serving, add onion and tomato.
5. Ethiopian Variation (Yemiser Selatta): Heat 3 tablespoons vegetable oil in a large skillet over medium heat, add 2 chopped red or yellow onions and 2-4 seeded and minced hot chile peppers, and saute until softened. Add to the salad.
6. Greek Variation (Salata Faki): Add 3/4 to 1 1/2 cups crumbled feta cheese, 1/3 cup chopped green olives, and 2 tablespoons chopped fresh spearmint.
7. Yemenite Variation (Salata Adas): Add 1 cup tahini and increase the lemon juice to 1 cup and the parsley to 2 cups. Using a large mortar and pestle, potato masher, or a food processor, mash the combined salad into a paste.

Reviews

[Mama's Kitchen (Hope)]

Very nice! I used the Yemenite version using tahini, fresh lemons- with their zest. Delicious and filling!

[Chasidar]

This one is a winner I adapted as follows: No Bay leaf I used about 1/2 a cup of fresh chopped parsley and cilantro. 2 parts parsley and one part cilantro I used regular onion and not a red onion, and two tomatoes

[Kimmore]

I made this Ethiopian style and added shredded carrots. I found it didn't need any additional oil after the saute. We ate this on tortilla chips like a dip, yummy! Next up, tahini!