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Prep 15 mins
Cook 15 mins
This salad stands well as its own summertime vegetarian entree or as a side to a simply grilled meat. Chicken and lamb work particularly with these Mediterranean flavors. If watercress is not available, you can use another peppery green such as arugula. Red lentils are best in this recipe as they cook faster and offer a nice visual contrast to the greens.
- Place red lentils in a colander and pick out any stray bits. Rinse with water and drain.
- Place lentils,in saucepan with water. Bring water to a boil and reduce to a simmer. Let lentils simmer 5 minutes then add onions, carrots and simmer an additional 10 minutes until lentils are tender. Drain but do not rinse the lentils, carrots and onion.
- While the lentils are simmering whisk together the vinegar, oil, mustard and garlic in a large bowl. Season with salt and pepper to taste.
- Once the lentils are drained, add watercress and lentils to the dressing and toss until well coated.
- Serve immediately.
This was good. The dish tasted sweet, I am not sure if that was from the balsamic or the type of lentils I used. I like how the greens wilt into the lentils a bit.
Very tasty! I thought the flavor was great (nice balance of sweet, acidic, and peppery) without an extra salt and pepper. My husband liked it as well. I never tried watercress before this and didn't care for it raw so this was a nice way to tone it down. Yum! Note: I recommend draining through a fine mesh strainer/colander (I had trouble using just the saucepan lid since the lentils are small).
I love the sweet slightly soapy flavour of red lentils and the pepperyness of watercress. The two flavours work together really well in this dish. I was a bit heavy handed with the balsalmic vinegar. Luckily this didn't spoil the meal, but I think next time this dish will taste even better if I'm a bit more careful!