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–+ servings

Auntie Helen's Lentil Salad

Auntie Helen’s lentil salad was more of a general concept that a definitive recipe. Feel free to add other ingredients to this, like a handful of chopped black oil-cured olives, some sliced scallions, or a sprinkling of dry oregano. You can replace some of the olive oil with the oil from a can of anchovies or add a teaspoon of anchovy paste if you’d like. It will add an umami touch without tasting fishy.
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Prep Time 30 minutes
Cook Time 30 minutes
Total Time 9 hours
Servings: 12 people
Ingredients Method Notes

Ingredients
  

  • 1 pound green lentils
  • 8 cups water
  • 1/4 cup onion finely diced
  • 1/2 cup olive oil approximately
  • 1 1/2 teaspoons minced fresh rosemary or ½ teaspoon crushed dry rosemary (or more to taste)
  • 1 clove garlic bruised
  • 1 large home-roasted red pepper or a 7 ounce jar of roasted red peppers
  • 1/4 cup white wine vinegar
  • 1 tablespoon salt
  • 1 teaspoon black pepper freshly ground

Method
 

  1. Wash and pick over the lentils but do not soak them.
  2. Drain the lentils.
  3. Combine the lentils and water.
  4. Bring the lentils to a boil and gently boil until just tender, 10-15 minutes, or maybe a little more based on your elevation.
  5. Drain the lentils.
  6. Mix the hot lentils with the diced onion, oil, and rosemary. Stir well.
  7. Bury the bruised garlic clove in lentils.
  10. Loosely cover the lentils and cool at room temperature.
  11. When the lentils are cool, they can be refrigerated for up to three days before proceeding.
  12. To finish the lentil salad, remove the garlic clove and discard.
  13. Dice the roasted red pepper.
  14. Add the diced roasted red pepper, vinegar, salt and pepper. Mix well and chill thoroughly.
  15. Remove the lentil salad from the refrigerator approximately one hour before serving.
  16. Adjust salt and pepper before serving. Add more olive oil if the lentils seem dry.

Notes

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