Lentil Salad with Garlic and Herbs
Lentil Salad with Garlic and Herbs
From the Blue Zones Kitchen Cookbook-Ikaria, Greece
Ingredients
- 1 pound dried lentils rinsed
- 2 bay leaves
- 2 cloves garlic minced
- 1 medium onion diced
- 1 medium carrot grated
- 2 tbsps olive oil extra virgin
- Salt and pepper to taste
- White wine vinegar drizzle lightly for serving
Instructions
- Rinse the lentils, then pour into a large soup pot with bay leaves. Cover with water (by about 2-3 inches) and bring to a boil. Reduce heat to low and simmer for 25 minutes or until tender and done. Remove bay leaves and drain.
- In a pan, sauté cooked lentils garlic, onion, and carrot together in olive oil over medium heat for 10 minutes, until the vegetables are cooked through.
- Remove from heat and add salt and pepper to taste. Top with a splash of vinegar.
Notes
Notes from the cookbook: Most Ikarians are Greek Orthodox, and their religion calls for them to fast on Wednesdays and Fridays…but beans are fine. Fridays are lentil days.
