The only risk in a lentil salad is the cooking time. Green lentils are done and firm at twenty minutes and start breaking down at twenty-five. At the twentieth minute take one and test it with your teeth: the centre should give slight resistance. The dressing works better poured onto warm lentils, so do not skip that.
Ingredients
For the salad
For the sauce
Method
-
Cook the lentils
Boil the rinsed lentils in unsalted water for 20 minutes. They should stay firm and not break down.
-
Drain
Tip into a sieve and rinse with cold water, which stops the cooking.
-
Pour on the dressing
While the lentils are still warm, mix the dressing ingredients and pour them over.
-
Add the vegetables
Add the cucumber, tomato, spring onion and herbs and toss gently.
-
Rest
Chill for 20 minutes and serve.
Tips
- Do not salt the cooking water; salt toughens the skins and lengthens the cooking.
- Pour the dressing onto warm lentils, as cold ones do not take it up.
- Deseed the tomatoes, or the salad goes watery the next day.
Nutrition
190
kcal
10 g
Protein
7 g
Fat
24 g
Carbs
3 g
Sugar
9 g
Fibre
Values are per serving and approximate.
Frequently Asked Questions
The lentils fell apart. What happened?
They were overcooked. Twenty minutes is the limit for green lentils; at the twentieth minute taste one and check that the centre gives slight resistance. Rinsing them with cold water after draining also stops the cooking.
How many days does it keep?
Two days in the fridge in a sealed container. The cucumber and tomato release liquid over time; if you are keeping it longer than two days, adding the vegetables as you serve gives a better result.