Carol and Humphrey's Lentil Salad

Total Time
45mins
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.

Ingredients Nutrition

Directions

  1. Wash and drain 1 cup dried lentils. Place in pot with 3 cups water and 1 tsp salt and 1 tablespoons crushed red pepper.
  2. 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.
  3. Drain lentils in sieve (to keep the crushed red pepper from going down drain.).
  4. HAVE READY the dressing which has been mixed in a big bowl.
  5. Toss the dressing with the lentils and chill.
  6. Serve chilled or room temperature with small halved pita breads.
  7. 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.

Reviews

(1)
Most Helpful

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.

katinacook June 22, 2008

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