Prep 45 mins
Cook 0 mins
This is the salad that turned me into a lentil lover. I used plain brown lentils, but you could experiment with different varieties of lentils. I know the sweet pickle relish sounds like an odd ingredient, but in this recipe, it works.
- 1 cup dried lentils
- 3 cups water
- 1 teaspoon salt
- 1 tablespoon crushed red pepper flakes
- 1⁄2 cup olive oil
- 1⁄2 teaspoon salt
- 1 teaspoon paprika
- 1 teaspoon cumin
- 1⁄4 teaspoon black pepper
- 1⁄2 teaspoon chili powder
- 1⁄2 teaspoon dry mustard
- 1⁄4 cup balsamic vinegar
- 1 garlic clove, minced
- 1⁄2 cup sweet pickle relish (Del Monte)
- 2 tablespoons fresh lemon juice
- 3 green onions, sliced
- Wash and drain 1 cup dried lentils. Place in pot with 3 cups water and 1 tsp salt and 1 tablespoons crushed red pepper.
- Bring to boil and boil hard for 3 or 4 minute (3 is good) Remove from heat and cover, let stand 45 minutes till tender but still firm.
- Drain lentils in sieve (to keep the crushed red pepper from going down drain.).
- HAVE READY the dressing which has been mixed in a big bowl.
- Toss the dressing with the lentils and chill.
- Serve chilled or room temperature with small halved pita breads.
- Carol's note: I sometimes add the oil last so as to reduce amount if it seems wise. Have made it without oil, it's quite good. Humphrey Johnson, author of recipe suggested garnishes: "black olives, sieved hard boiled egg, parsley and whatever." I have never been able to locate fresh "whatevers" though I suspect that Trader Joe has them in season.
LOVE this recipe. I wanted a fresh, pot-luck-friendly recipe for our end of school Internation Festival. This salad was a hit! I used a 1/4 cup of olive oil and garnished with a thin slice of lemon and a green onion flower. Now I always have a batch in my fridge. Makes a wonderful, quick, summer lunch.