Green lentil salad

Polski text tu.

This salad is a surprise – not very colorful, but very flavorful – simply excellent addition to oriental meals or a cold buffet for any occasion. It keeps well in the fridge.

For 4-6 people you need

  • 250 g green lentils,


  • Few black peppercorns,
  • clove of garlic,
  • 2 bay leaves,
  • 1 onion, peeled,
  • few cloves, set into this onion (push them in with your thumb, but gently, it may hurt!!)
  • about 1 liter of water (must produce enough stock in which later to boil the lentils)


  • 2 shallots, cut finely,
  • 1 tsp of Dijon mustard,
  • a pinch of ground cumin,
  • few black peppercorns,
  • 2-3 tbsp of white wine vinegar with thyme,
  • salt
  • 1/6 cup of olive oil
  • 1/6 cup of walnut or peanut oil,


  • 2 stems of celery, chopped,
  • 2 tbsp of green parsley (i use the flat leaf ‘Italian’) chopped
  • Handful of roasted walnuts (place on a cookie sheet in mid-hot oven, wait, until darken – i also stir them occasionally),
  • 1 large onion, sliced in ‘feathers’,
  • Some oil for frying the onion

Make the bullion

  1. Place the onion with cloves, garlic, peppercorns, bay leaves in the pot with water.
  2. Bring to boils and simmer for some time (one hour?).
  3. Strain, retain the liquid only.

Make the vinegrette

  1. Mix all vinegrette components except for the oils,
  2. Gradually add oils and mix energetically, until the result is sensibly smooth.
  3. Set aside

Process lentils

  1. Drop the lentils into the boiling stock,
  2. Add salt only towards the end of cooking; the grains should remain tender but not soft!
  3. Strain
  4. Mix HOT lentils with vinegrette and parsley and celery
  5. Set aside and let the tastes mix well while everything cools down.

Prepare the dressing and fold

  1. Feathered onion fry in hot oil until brown
  2. When ready, loose the excess grease by placing the onion on paper towel
  3. Mix lentils with nuts, perhaps add some salt and pepper
  4. Fold into a serving dish, drop the onion on top.


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