There is nothing as healthfully chic as a juicy lentil salad in your festive cooking repertory.
Use brown or – if you are into more flair – beluga lentils and put together a salad that is easy to make, elegant and pleasing for most palates.
The lentils are washed, soaked, cooked and mixed with roasted onion rings. The salad is dressed with vinegar and olive oil, seasoned with salt and pepper and topped with parsley, pomegranate seeds and walnuts.
Lentils are a good source of protein, complex carbs, fibre and minerals, including iron, so there is just every reason to include them when planning your next dinner party. That said, this lentil salad can spruce up your lunch or dinner anytime.
- 100 g brown or beluga lentils, soaked
- 2-3 onions cut in rings
- 1-2 garlic cloves
- a big handful of finely chopped parsley
- 2 tbsp vinegar, balsamic or regular wine vinegar
- 2-3 tbsp olive oil
- salt, pepper
- the seeds of half a pomegranate
- a small handful of walnuts
- Wash and soak the lentils overnight
- Strain the lentils and place in a pot with plenty of water
- Bring the lentils to a boil and when froth has collected at the surface, strain and change the water
- Place the lentils in the pot with 200 ml fresh water and a pinch of salt
- Boil the lentils until tender, adding water if necessary.
- Removing any excess water and put the lentils aside
- Preheat the oven at 200 C (390 F)
- Peel the onions and cut them in rings, or lengthwise in thin stripes
- Place in an oven form with 1 big tbsp of olive oil and a couple of teaspoons of water
- Monitor and mix so they onions won't burn
- Bake the onion until soft and juicy
- Place the lentils in a salad bowl
- Mix in the parsley and the oven-baked onions
- Mix the vinegar and olive oil with a pinch of salt and freshly ground black pepper
- Pour the dressing over the lentil salad and sprinkle with pomegranate seeds and walnuts