Ottolenghi's Lentil Salad with Herbs

Name: Ottolenghi's Lentil Salad with Herbs
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Ingredients: 1 ½ cups dried brown, green, Le Puy or Castellucio lentils (Ottolenghi prefers Castelluccio lentils), rinsed and picked over.; 1 small red onion, peeled, halved and very thinly sliced; 2 tablespoons red wine vinegar; 4 tablespoons extra virgin olive oil; 1 large garlic clove, finely minced or pressed through a garlic press; 2 teaspoons kosher salt or more, to taste; Fresh ground black pepper, to taste; 3-4 tablespoons finely chopped fresh herbs such as chives, tarragon, mint or parsley. Choose 2-3 different herbs for enhanced depth of flavor.; 4 ounces feta cheese, cut into small cubes or crumbled

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Prep Time: 10 minutes

Cook Time: 20 minutes

Total: 30 minutes

Servings: 5

Cost: $7.19 /serving

Author : Lisa

Ingredients

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1 ½ cups dried brown, green, Le Puy or Castellucio lentils (Ottolenghi prefers Castelluccio lentils), rinsed and picked over.1 small red onion, peeled, halved and very thinly sliced2 tablespoons red wine vinegar4 tablespoons extra virgin olive oil1 large garlic clove, finely minced or pressed through a garlic press2 teaspoons kosher salt or more, to tasteFresh ground black pepper, to taste3-4 tablespoons finely chopped fresh herbs such as chives, tarragon, mint or parsley. Choose 2-3 different herbs for enhanced depth of flavor.4 ounces feta cheese, cut into small cubes or crumbled

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Instructions

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Step 1

In a small bowl toss sliced onion with vinegar and sprinkle with a pinch of salt. Set aside while you cook the lentils. (soaking will soften the onions and mellow their flavor)

Step 2

Bring 6 cups water to a boil in a medium saucepan. Add the lentils, reduce heat to a simmer and cook, partially covered, for 18-22 minutes or until lentils are cooked but not mushy. Check for doneness starting at 18 minutes. Drain and transfer lentils to a large bowl. While lentils are hot, toss with the olive oil (4 tablespoons), onions with their vinegar, garlic, 1 teaspoon of salt and black pepper, to taste. Stir and season with additional salt, if needed. (Salad can be made ahead to this point. See notes, below)

Step 3

Allow lentils to cool to room temperature and toss with herbs and feta. Serve at room temperature.

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