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    You are in: Home / Recipes / Lentil Salad, 4 Traditional Variations Recipe
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    Lentil Salad, 4 Traditional Variations

    Lentil Salad, 4 Traditional Variations. Photo by *Parsley*

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    Total Time:

    Prep Time:

    Cook Time:

    45 mins

    15 mins

    30 mins

    Susiecat too's Note:

    This recipe comes to me by way of "Olive Trees and Honey" by Gil Marks, a beautiful vegetarian world-view cookbook. See the bottom of the recipe, in the last few numbered steps, for the various traditions. The first version is Sephardic, a Jewish/Spanish variation, and is called "Salata de Lentejas."

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    Units: US | Metric

    For the dressing

    For the salad


    1. 1
      Combine the lentils, water and bay leaf in a large saucepan. Bring to a boil, cover, and reduce heat to a simmer. Cook until tender, 20-30 minutes.
    2. 2
      While lentils cook, make the dressing: mix all ingredients except oil. Slowly add the oil while constantly whisking, to create an emulsion.
    3. 3
      Drain lentils, and while warm transfer lentils to a large bowl. Drizzle dressing over lentils, and toss gently to coat.
    4. 4
      Just prior to serving, add onion and tomato.
    5. 5
      Ethiopian Variation (Yemiser Selatta): Heat 3 tablespoons vegetable oil in a large skillet over medium heat, add 2 chopped red or yellow onions and 2-4 seeded and minced hot chile peppers, and saute until softened. Add to the salad.
    6. 6
      Greek Variation (Salata Faki): Add 3/4 to 1 1/2 cups crumbled feta cheese, 1/3 cup chopped green olives, and 2 tablespoons chopped fresh spearmint.
    7. 7
      Yemenite Variation (Salata Adas): Add 1 cup tahini and increase the lemon juice to 1 cup and the parsley to 2 cups. Using a large mortar and pestle, potato masher, or a food processor, mash the combined salad into a paste.

    Ratings & Reviews:

    • on February 13, 2014


      I can't believe I haven't reviewed this recipe. It is my absolute favorite way to eat lentils and one of my favorite all time recipes. It makes a big batch and I am happy to eat lunches from it for a week. My husband likes it warmed. (I add the tomatoes right before eating since it lasts longer in the fridge without them.)

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on January 19, 2010


      Very nice! I used the Yemenite version using tahini, fresh lemons- with their zest. Delicious and filling!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on November 05, 2009


      This one is a winner I adapted as follows: No Bay leaf I used about 1/2 a cup of fresh chopped parsley and cilantro. 2 parts parsley and one part cilantro I used regular onion and not a red onion, and two tomatoes

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (13)


    Nutritional Facts for Lentil Salad, 4 Traditional Variations

    Serving Size: 1 (362 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 496.8
    Calories from Fat 224
    Total Fat 24.9 g
    Saturated Fat 3.4 g
    Cholesterol 0.0 mg
    Sodium 406.3 mg
    Total Carbohydrate 49.6 g
    Dietary Fiber 23.9 g
    Sugars 3.4 g
    Protein 20.1 g

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