Lentil Salad with Fried Onions and Rosemary

    2 hours 20 minutes

    Protein-rich lentils are the base for this French-style salad with potatoes, spices, tomatoes and parsley.

    1 person made this

    Serves: 4 

    • 2 cups (400 g) uncooked green lentils
    • 1 small sprig rosemary
    • 1 small dried bay leaf
    • 3 small unpeeled cooked potatoes
    • 2 large tomatoes, cored and diced
    • 2 tablespoons olive oil
    • 2 tablespoons red wine or herb vinegar
    • 1 tablespoon lemon juice
    • 1 teaspoon grated lemon peel
    • 1⁄2 teaspoon ground cumin
    • 1 clove garlic, crushed
    • salt and freshly ground black pepper
    • 2 large white onions, sliced into rings
    • 2 tablespoons olive oil
    • 1⁄2 cup (40 g) finely chopped fresh flat–leaf parsley

    Preparation:20min  ›  Cook:1hour  ›  Extra time:1hour  ›  Ready in:2hours20min 

    1. Place lentils, rosemary and bay leaf in a saucepan. Add water to cover; bring to the boil. Reduce heat and simmer, covered, about 40 minutes or until soft. Leave to cool in cooking liquid. Drain, reserving liquid. Discard rosemary and bay leaf.
    2. Peel and dice potatoes and place in a large bowl with tomatoes and lentils. Whisk oil, vinegar, lemon juice, peel, cumin, garlic and 3 tablespoons reserved cooking liquid in a small bowl. Add salt and pepper to taste. Stir into salad. Chill salad, covered, 1 hour.
    3. Cook onion rings in oil over moderate heat until golden brown. Check salad for seasoning, adding more salt, pepper and vinegar, if needed. Stir in parsley.
    4. Distribute salad among individual serving bowls and top with warm onions.

    curried lentil salad

    Cook lentils as for main recipe and place in a serving bowl. Combine 1 tablespoon mild curry paste, 2 tablespoons mango chutney, 3 tablespoons olive oil, 2 tablespoons lime juice, 2 finely diced spring onions and 1 teaspoon finely chopped fresh ginger. Stir into lentils. Chill 1 hour.
    • Grate 2 carrots. Wash 250 g baby spinach leaves; cook briefly in the water clinging to the leaves. Add carrots and spinach to bowl. Add salt and pepper to taste and toss to combine. Serve with pita bread.

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    Very good! This doesn't need the oil with the lentils since the flavors permeate the salad!  -  26 May 2009