Greek inspired lentil salad

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I am Indian, a desi, a first generation Indo-Canadian and I very rarely cook daal.

Why?

I just find indian food to be very mushy or overcooked.  Well some of it I love: Saag or Panner but all my life, I’ve always loved salad (I can see everything, it’s crunchy and healthy obvi :P) so eating indian food that has been cooked to an oblivion isn’t really appetizing to me.

But, I had no idea that the base of a salad could be something other than lettuce, kale or spinach.  I mean I’ve made quinoa salads but never a daal based salad.

Until I found this recipe.

TLY_LentilSalad1

What you need:

Lentils:

  • 2 cups of brown green lentils
  • 2 Bay Leaves
  • 2 Cloves of Garlic

Dressing:

  • 1/2 tsp Salt
  • 1/2 tsp whole mustard seeds
  • 6 tbls olive oil
  • 2 tbls vinegar (I didn’t have cherry so I used white)
  • Pepper to taste

Everything else:

  • Cucumber
  • Avocado
  • Olives
  • Soft cheese to top (I used feta)

What you’ll do:

  1. Cook the lentils by first rinsing them a few times in cold water, then adding them to a pot with the garlic and bay leaves and filling the pot with water 2 inches over the lentils.  Let the lentils boil on high heat for 20 minutes and then on medium-low for another 15 minutes until they are tender.  Remove from heat, remove bay leaves and garlic and strain.  Place lentils in the fridge to cool
  2. Add the salt, mustard seeds, olive oil and vinegar to a bowl and whisk until the mix emulsifies
  3. Chop up the cucumber, Avo and slice the olives and cheese as required.
  4. Mix everything (except the cheese) until everything is fully coated in the dressing.
  5. Plate your salad and top with cheese.  Serve as a side or as a main :)

TLY_LentilSalad2


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