Insalata di Lenticchie (Lentil Salad)

7 Aug

This lentil salad with fresh vegetables is a refreshing, summertime dish that you can enjoy either as a main course accompanied by cheese, or served as a side dish. This is a recipe you can prepare in advance and stored in the refrigerator for 12-24 hours. It is quick and easy, in fact, it is not necessary to soak the lentils for several hours before cooking them.  It is best served fresh, “just made”, at room temperature, but you can also refrigerate it and enjoy it cold the next day. Surely this salad is healthy and nutritious. Lentils, in fact, like all legumes, are an important nutritional source of proteins and carbohydrates (in the past they were known as “la carne dei poveri” the meat of poor people), but they are also low in fat. They are also rich in iron, potassium, phosphorus and dietary fiber which are important to keep your cholesterol levels in check. Lentils are ancient legumes, consumed by the Egyptians and present in different quotations from the Bible. In the past, they were peasants’ food because of the high nutritional value and low cost. These tasty and versatile legumes, often found in vegetarian cuisine, are good in salads, soups and other recipes. Do not forget that lentils are a symbol of luck and wealth, therefore let’s eat them in abundance!

INSALATA DI LENTICCHIE (LENTIL SALAD)
Preparation time: 30 min. Cooking time: 20 min. Servings: 4

Insalata di Lenticchie
INGREDIENTS
280 g (10 oz) dry lentils
1 bay leaf
300 g ( 11 oz) cherry tomatoes
1 cucumber, diced
1 white onion, diced
1 medium pepper, diced
1 bunch of basil
4 tablespoons of olive oil (Extra Virgin)
Salt and freshly ground pepper

DIRECTIONS
1. Rinse the lentils under running water, put them in a pot with the bay leaf and plenty of water, and boil until they are crisp, about 18-20 minutes. A few minutes before they are done, add some salt. The cooking time should be indicated on the packaging. Drain and allow to cool
3. While the lentils are cooking, cut the tomatoes in half, dice the cucumber. Mix together in a bowl and let stand for about 15 minutes at room temperature to remove the water
4. Drain the tomatoes and cucumber with a strainer. Cut the onion and pepper. In a large bowl mix all the vegetables
5. In a small bowl prepare the dressing with olive oil, salt and pepper
5. Add the lentils and some basil leaves to the vegetable mix, toss well with the dressing. Leave for 10-15 minutes and serve at room temperature.   -Paola

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2 Responses to “Insalata di Lenticchie (Lentil Salad)”

  1. Adri August 10, 2013 at 2:48 am #

    What a beautiful salad. I love lentils, and I make salads of them all the time. The lentil is such a versatile food, and the salad combinations are simply unending. One of my faves!

    • Passion and Cooking August 10, 2013 at 7:07 am #

      Thank you! I love lentils too. They are delicious and versatile legumes! This is an healthy salad.

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