The summer lentil salad will become one of your favorite dishes because who said lentils are only eaten at New Year’s with cotechino? In this recipe, we will prepare a delicious, fresh, and flavorful salad in no time.
If you like summer dishes, don’t forget to read
- Difficulty: Very easy
- Cost: Very cheap
- Rest time: 10 Minutes
- Preparation time: 5 Minutes
- Portions: 2
- Cooking methods: No cooking
- Cuisine: Italian
- Seasonality: Summer
- Energy 178.03 (Kcal)
- Carbohydrates 17.30 (g) of which sugars 4.85 (g)
- Proteins 6.01 (g)
- Fat 9.96 (g) of which saturated 1.37 (g)of which unsaturated 0.12 (g)
- Fibers 7.28 (g)
- Sodium 422.71 (mg)
Indicative values for a portion of 200 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients for 2 people
- 3.5 oz cooked lentils
- 7 oz mixed salad greens
- 7 oz tomatoes
- 1/2 red onion
- to taste salt
- to taste extra virgin olive oil
- to taste vinegar
Tools
- 1 Bowl
- 1 Knife
- 1 Cutting board
Procedure
To make the lentil salad, you can use already cooked lentils (canned) or cook the dried lentils cooked to perfection. I recommend the second option because the result is more flavorful.
First of all, if the lentils are not cooked, I recommend cooking them in a pan and then draining them to cool.
Once the lentils are cooked and cooled, it’s time to think about the red onion. I recommend slicing it thin and soaking it in cold water for a few minutes to make it more digestible.
For a more original touch, you can also use caramelized red onions, they’re delicious in salads.
We’re almost done with the recipe, we just need to slice the tomato and add it to the salad and onions.
For a crunchy salad, remember to leave the salad leaves immersed in water for hours in the refrigerator. When you drain them, they will be as crisp as freshly picked.
Finally, add the cooked lentils, mix, and season with salt, vinegar, and oil.
Your summer lentil salad is ready!
Plating Tips:
I recommend a simple presentation, use a large single bowl for each diner. This way, you can better care for the decoration, leaving the lentils on top clearly visible.
Wine Pairing for Lentil Salad:
For this salad, I recommend a dry white wine with a fruity flavor, such as Passerina from Marche or Trebbiano d’Abruzzo.
