Lentil Salad with Salsa

Lentil Salad with Salsa

©Eisenhut & Mayer

Lentil Salad with Salsa

Lentil Salad with Salsa

©Eisenhut & Mayer

Lentil Salad:

Ingredients (Serves 4)

250
g
small black lentils (puy)
salt
2
clove
garlic, finely chopped
2
tablespoon
lemon juice
2
tablespoon
vinegar
4
tablespoon
olive oil
pepper
1/2
bunch
parsley, finely chopped
2
spring onions, chopped into fine rings
12
leaves
lettuce, cut into fine strips

Salsa:

Ingredients (Serves 4)

1
red pepper, cut into very small cubes
1
yellow pepper, cut into very small cubes
1
hot pepper, cut into very small cubes
4
tomatoes, cut into very small cubes
2
spring onions, cut into fine rings
2
tablespoon
lemon juice
1/2
teaspoon
cumin, ground
1/2
teaspoon
coriander seeds, ground
1
clove
garlic, finely chopped
salt
  • Bring lentils to a boil in plenty of water with a pinch of salt, cook for 15 minutes until al dente.
  • Pour the lentils in a colander and leave to drain.
  • Mix the lentils with garlic, lemon juice, vinegar, olive oil, salt and pepper. Let the lentils marinade for a while, season with salt, pepper, lemon juice and vinegar. Mix in parsley and spring onions.
  • For the salsa, mix red and yellow peppers, chillies, tomatoes and spring onions with lemon juice, cumin, coriander and garlic. Season the salsa with salt.
  • Layer the lentil salad and salsa in large glasses, sprinkle the lettuce on top. 
  • Feta or pecorino also goes well with this spicy salad mix. Layer a few pieces of cheese between lentils and salsa to add an extra layer of flavour. 

FIND OUT MORE