Lentil salad is a light option to make up for Easter food – 04/10/2023 – Recipes by Marcão

You are probably still recovering from the Easter feast. It’s so much cod, it’s so much chocolate, it’s such a waste that it’s complicated to even think about food in the week that begins.

That’s why I tried to bring you a very light recipe, a salad inspired by Middle Eastern mezzes, to be eaten with bread.

As a main ingredient, I used Lebanese red lentils. They are relatively easy to find in stores. If you can’t find them, however, you can use any lentils – maybe even wheat, pearl barley, quinoa or semolina couscous.

The other ingredients follow the Arab cuisine guide: olive oil, onion, Sicilian lemon, olives, herbs and yogurt. This one you can omit if you want a vegan meal.

I also put a little pomegranate molasses. I highly recommend its use, but I know that it is expensive and not so easy to find. It stays as optional.

Red lentils are tiny and come peeled. They cook very quickly. As we want whole grains with a firm texture, it is necessary to pay close attention to the preparation time.

You wash the lentils and soak them for an hour – long enough for them to swell and double in volume.

Then you put them in a pan and cover with water and a spoon (tea) of salt. Turn on the fire and turn it off as soon as it boils. Drain the beans and wait for them to cool.

If using another type of lentil or other grain, cook until al dente, that is, a little tough to bite.

Another possible substitution is to exchange the yogurt for ricotta or whipped cream. In this case, you should increase the amount of oil to prevent the salad from becoming too dry.

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LENTIL AND YOGURT SALAD

Performance: 4 servings

Difficulty: easy

Ingredients

200 g of red lentils

½ thinly sliced ​​red onion

1 chopped ripe tomato

6 large (or 12 small) black olives, pitted and chopped

Fresh herbs (parsley, basil and/or mint) to taste

1 pot of natural yogurt

50 ml of extra virgin olive oil

Juice of ½ lemon

Salt and black pepper to taste

1 tablespoon pomegranate molasses (optional)

Green leaves and flatbread to serve

Way of doing

1. Cook the lentils in salted water. Run and wait to cool down.

2. Mix the onion, tomato, olives and herbs. Add the lentils and mix well.

3. Season with yogurt, olive oil, lemon juice, salt and pepper. Mix.

4. Serve drizzled with a little pomegranate molasses, with bread and leaves on the side.

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