Hearty Lentil Delight
Equipment
- medium saucepan
Ingredients
- ½ pound dried lentils picked over, rinsed, and drained
- ½ medium onion
- 1 whole clove
- 1 bay leaf
- ½ carrot peeled and cut into small cubes (about ½ cup)
- 1 garlic clove
- Salt
- Freshly ground black pepper
- ¼ cup extra-virgin olive oil
- 1 tablespoon red wine vinegar
- 2 tablespoons finely chopped onion
- 1 garlic clove mashed
- 2 tablespoons finely chopped pimiento or roasted red pepper
Instructions
- Cook the lentils: In a medium saucepan, place the lentils with enough water to cover.
- Add the half onion, whole clove, bay leaf, diced carrot, whole garlic clove, salt, and black pepper.
- Stir to combine, then bring to a boil over high heat.
- Reduce the heat to low, cover, and simmer for about 35 minutes or until the lentils are barely tender.
- Rinse the cooked lentils well under cold water and drain.
- Discard the onion, bay leaf, clove, and garlic.
- Prepare the salad: In a medium bowl, combine the cooked lentils, diced carrot, extra-virgin olive oil, red wine vinegar, salt, black pepper, finely chopped onion, mashed garlic, and finely chopped pimiento.
- Let the salad sit for at least 1 hour to allow the flavors to meld.
- Serve: Serve the lentil salad at room temperature or refrigerate for at least 2 hours to serve cold.
- Enjoy the hearty and flavorful Lentil Delight!
Notes & Wine Advice
Wine Advice:
A medium-bodied red wine such as Tempranillo or Garnacha would complement this dish nicely.Nutrition values
Calories: 280 kcal | koolhydraten: 35 g | Eiwitten: 12 g | Vet: 10 g | Suiker: 2 g