...gonna kick the darkness 'till it bleeds daylight... musings of a hungarian in texas

©2003 by Annamaria Kovacs. All contents of this blog are the property of the author. Use with written permission only.

Thursday, March 29, 2007

Lentil Salad

I threw this together around 2100 last night, so it tells you how fast and easy it is.
You will need:
1/2 pack of green lentils (about 1.5 cups)
1/2 of a large or 1 small white onion finely chopped
1 tsp. garlic powder
1 clove of garlic, finely chopped
1 tsp. cumin, ground
1 tsp. coriander seed, ground
8-10 cardamom seeds, ground in a mortar
1/2 cup parsley, flat leaf, finely chopped
1/4-1/2 cup of extra virgin olive oil (try to find a good quality one of salads, it makes all the difference)
freshly ground clack pepper and salt to taste

Rinse and pick over lentils. In large pot, pour 4-6 cups of boiling water over it (I used water from my Zojirushi tea water pot since it's always close to boiling anyway), and cook on medium heat for about 20 minutes, until soft but not overtender. Adjust cooking time if needed based on your cooktop, and check a couple of times to see if it did not boil over (I put the lid on only halfway).
While it cooks, chop the onions, place in large salad bowl. Add garlic powder, cumin, coriander and cardamom. Mix; add salt and pepper to taste. Drizzle in 1/4 cup of olive oil.
When lentils are done, drain in colander and let it drip until almost dry. Mix with onion and spice mixture. Chop garlic clove very fine and add to mixture. Mince parsley and add to mix. Toss salad throroughly and add more olive oil if it is too dry (I ended up addingh an extra 2 tablespoons, but it really depends on your individual taste).
Cover and refrigerate for a while to get the flavors develop. I had a small bowl last night but it really is best after letting it stand a bit.
(Picture is coming...)



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