BETA
Lemon & Green Lentil Salad
Tender green lentils with finely chopped red onion, a little green chili and a bright lemon-mustard dressing.
65 minutes · Easy · 4 servings
Original house recipe · Not yet kitchen-tested
Ingredients
- Dried green lentils150 g
- Water900 ml
- Red onion50 g
- Jalapeño10 g
- Lemon1 whole
- Dijon mustard2 tsp
- Olive oil1 tbsp
- Salt0.25 tsp
- Black pepper0.13 tsp
Quantities describe recipe usage, not package sizes.
Allergen notes
Mustard. Check packaged ingredients for additional allergens.
Method
Simmer the lentils
Pick over and rinse the lentils. Put them in a medium saucepan with 750 ml of the water. Bring to a boil, reduce to a gentle simmer and cook uncovered for 25–35 minutes, until tender all the way through but mostly holding their shape. Add the reserved 150 ml water a little at a time only if needed to keep them submerged; older lentils may take longer.
Prepare the dressing
While the lentils cook, peel and finely dice the red onion. Wash the jalapeño, remove its stem, seeds and pale ribs, and finely chop it; wash your hands and knife after handling chili. Squeeze the lemon and measure 2 tbsp juice. Whisk this with the mustard, oil, salt and pepper, then stir in the onion and chili.
Drain and cool
Drain the tender lentils well. Spread them in a shallow dish and let the steam escape for about 10 minutes, then refrigerate for 10–15 minutes so they are no longer warm. Do not leave cooked lentils sitting at room temperature for more than 2 hours.
Dress and divide
Fold the cooled lentils through the dressing without mashing them. Divide between four small bowls and serve cool. Refrigerate leftovers promptly in a covered container and use within 2 days.
Use whole dried green lentils, not red split lentils. This house salad uses prepared Dijon mustard rather than claiming the traditional ground-mustard seasoning.
Ratings & comments
Loading reviews…