This simple salad of cooked lentils tossed with red wine vinegar, olive oil, scallions and parsley is great for both vegans and vegetarians.
Author: Martha McKinnon | Simple Nourished Living
1tablespoonred wine vinegar, plus more to taste
Salt to taste
Fresh-ground black pepper to taste
3tablespoonsextra-virgin olive oil
1/4cupthinly sliced scallions, or 3 tablespoons finely diced shallot
Place the lentils in a saucepan and cover with water by 3 inches. Bring to a boil and then lower heat to a gentle simmer and cook until the lentils are tender all the way through (adding more water if necessary), about 30 minutes.
Drain and reserve 1/2 cup of the cooking water.
Place the drained lentils in a bowl and toss with vinegar and salt and pepper to taste. Let sit for 5 minutes. Taste and add more salt and/or vinegar if needed.
Add olive oil, scallions and parsley and stir gently to combine well.
If the lentils seem dry and are hard to stir, loosen them with a little bit of the reserved cooking water.
Lentil Salad Recipe Variations:
Add 1/2 cup diced cucumber
Add 1/4 cup diced sweet red pepper
Garnish with 1/2 cup crumbled goat or feta cheese
Add 3 ounces lean cooked chicken breast, salmon, etc.