Anyone who has been reading our blog knows how much I love legumes in all of their many guises. I especially love lentils and am always on the lookout for new ways to prepare them. I have been making this salad for over 20 years and as is the salad is vegan and makes a wonderful side dish. It can also be eaten over rice for a complete protein. I like leftovers where I add a bit of crumbled feta cheese or add some roasted chicken or a merguez sausage. However you eat this salad, you will be glad to have it on hand. I always make a lot because I like it so much but you can easily halve the amount.
Armenian Lentil Salad adapted from The Frugal Gourmet
Yield: 10-12 servings as a side
2 cups of green lentil or a combination of 1.5 cups green lentils and 1/2 cup chana dal, rinsed and picked through for any stones
a generous 1/2 teaspoon Kosher salt or more to taste
1 bunch flat-leaf parsley, finely chopped
Juice of 3 lemons
About 1/3 cup finely chopped red onion or shallots
1.5 teaspoons finely chopped or crushed garlic
8 Tablespoons EVOO
1/2 teaspoon ground coriander
1/2 teaspoon ground cumin
Fresh cracked black pepper to taste (I do about 15 cracks of pepper)
- Place the rinsed lentils in a pot covered by cold water. The water should cover the lentils by a couple of inches. Bring to a boil and then reduce the heat to a rapid simmer. Cook uncovered for about 20-25 minutes. Check after 20 minutes if the lentils are tender but still have a slight bite and retain their shape.
- After they have finished cooking, drain and run under cold water to stop the cooking process and to rinse off any scum that might have appeared during the cooking.
- In the meantime, place all of the other ingredients in a serving bowl. Pour the cooled lentils over everything and gently mix through. Adjust your seasonings and olive oil according to taste.
This will keep in the fridge for several days. The parsely may dull a bit in color but the taste will be unaffected. I like this salad best at room temperature.