We're bringing the flavors of the Mediterranean straight to your table!
Every summer, Camila and her family vacation in a little corner of the Mediterranean and enjoy incredibly delicious meals from Chef Fahd! His recipes are so good that she asked if he would share some with our community. So, today, we’re bringing you his Summer Lentil Salad!
Made with beluga lentils and fresh vegetables, this salad is a vegan classic that’s packed with protein, iron, and fiber. Chef Fahd loved using the beluga lentils because they add a unique flavor and texture to the dish. This is one of those salads that the longer it sits, the better it tastes.
TIP for cooking your lentils: Always put your lentils in boiling water if you are making them for a salad, as this helps to keep their crunch. Also, instead of salting them after they are cooked, add salt to the water, and they will be more evenly seasoned.
Summer Lentil Salad
Ingredients
- 1 cup Beluga lentils (black lentils)
- 1 large carrot
- 1 large celery stick
- 1 large white onion (peeled)
- 3 dry bay leaves
- 3 litres water
- 8 cherry tomatoes
- 10 sprigs of fresh dill
- 4 tbsp extra virgin Greek olive oil
- Juice from 1 large orange
- 1 tbsp of your favorite balsamic vinegar
- 1 tsp cumin
- Salt to taste
- Freshly ground black pepper to taste
Instructions
- In a large pot, add water, coarsely chopped carrots, celery, and onion, add the bay leaves and a generous amount of salt. Bring to a boil, and then add lentils. Boil for about 15 minutes, occasionally stirring. Taste to ensure desired softness *we do not want to overboil lentils because they will turn into a mash when we stir in other ingredients*.
- Drain lentils using a colander, and remove bay leaves, carrots, celery, and onions *you can discard the bay leaves but save vegetables from repurposing*.
- Transfer the lentils into a large bowl, and while still warm, add olive oil, orange juice, balsamic vinegar, cumin, salt, and pepper. Stir well and allow to reach room temperature.
- Add the cherry tomatoes and stir into the lentils gently. Transfer the lentils to a salad bowl and decorate with dill. Enjoy, and don't forget—this salad can be saved in the fridge for 2-3 days!
Looking for another great summer salad with flavors from the Mediterranean? Try our Roasted Greek Salad!
Enjoy!
Making this recipe? Be sure and share it with us on the WOT Instagram or Facebook!
Recipe by Chef Fahd
