Brown Lentil Salad

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Don't forget about lentils!

“Imagination will often carry us to worlds that never were, but without it we go nowhere.”   – Carl Sagan

Lentils are a regular on my menu! I have always liked lentils and always went for these dried beans for variations in my menus. I am hoping that with today’s post, I can inspire you to use lentils in your cooking more often. Because lentils are super foods that are super good for you and also because they taste delicious and offer variation to the same, repetitive, everyday food prep, which causes you to get bored of cooking and your family to be bored of having the same foods over and over. Better still is the fact that lentils can be a super stylish part of your plate. Instead of placing your sliced fillet of any meat over the old and plain mash, why not go for a more creative bed of brown, green or black beluga lentils that will both look gorgeous and taste Divine?

Everybody likes lentils in soups, where the lentils can either be the main ingredient and therefore, the main flavour; such as in the classic Lentil Soup or my Brown Lentil Soup. Lentils are also used as flavour enhancers where they are not the main ingredient, but one of the ingredients of the soup used to mesh its flavours and properties with the rest of the ingredients; as in the Moroccan Harira Soup. But Lentils are a fabulous option for salads, appetisers, in wraps and as sides as well. So go for it. Get creative and use these little gems more often in your food.

Today’s Salad recipe is super easy to prepare, and really delicious. I usually make lots of it, because it is a really good snack anytime, and I keep munching so I might as well munch on something healthy yet delicious.

Ingredients

  • 3 cups Brown Lentils
  • 4 cucumbers, peeled, seeds removed and finely chopped
  • 1 large green capsicum, finely chopped
  • 3 spring onions, finely chopped
  • a handful of fresh mint leaves, finely chopped
  • Juice of 2 lemons
  • 1 tbsp honey
  • 2 tbsp DS Premium Organic Extra Virgin Olive Oil
  • 1 tbsp DS Organic Green Shatta (green chili sauce, optional for spicy)
  • Salt & Black pepper to taste

Wash the lentils, and drain them a few times, until the water comes out clear.

Place the washed lentils in the cooking pot. Top the lentils with enough water to cover, add 1 tsp of dried mint, and a pinch of salt. Bring to the boil, cover and simmer on medium heat for 30 minutes, stirring occasionally. Once the lentils are tender but not mushy, drain them and let them cool down.

Meanwhile chop the vegetables and place them in a large bowl. Add 1/2 the chopped mint leaves and mix well. Add the cooled lentils, and mix all to incorporate. Be gentle and do not break the lentils or squash them.

Prepare the Dressing,
Place the lemon juice, the honey, olive oil the rest of the chopped mint leaves and seasoning in a cup or jar. Stir or shake until all the ingredients are incorporated and the dressing does not look separated. Add the dressing to the mixed vegetables and mix well.

Serve cold as a main, appetiser or side to meaty dishes. Goes very well with baked or pan-fried fish fillets. Also pairs well with leg of lamb and roasted chicken.

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