Ingredients with Measurements:
- 1 cup dried green lentils
- 2 cups water
- 1/2 teaspoon salt
- 1/4 cup extra-virgin olive oil
- 2 tablespoons red wine vinegar
- 1 tablespoon honey
- 1/2 teaspoon Dijon mustard
- 1/4 teaspoon black pepper
- 1/2 cup chopped red onion
- 1/2 cup chopped fresh parsley
- 1/2 cup chopped fresh mint
- 1/2 cup chopped fresh sea purslane
Special equipment needed:
- Large pot
- Mixing bowl
- Whisk
- Cutting board
- Chef's knife
Step-by-step instructions:
1. Rinse the lentils and place them in a large pot with 2 cups of water and 1/2 teaspoon of salt. Bring to a boil, then reduce heat and simmer for 20-25 minutes, or until tender. Drain and set aside.
2. In a mixing bowl, whisk together the olive oil, red wine vinegar, honey, Dijon mustard, and black pepper.
3. Add the cooked lentils, chopped red onion, parsley, mint, and sea purslane to the mixing bowl. Toss to combine.
4. Serve immediately or refrigerate until ready to serve.
- Time:
Preparation time: 10 minutes
- Cooking time: 20-25 minutes
Temperature:
- Serve at room temperature or chilled.
Serving size:
- 4-6 servings
Nutritional information:
- Calories: 235
- Fat: 11g
- Carbohydrates: 26g
- Fiber: 10g
- Protein: 12g
Substitutions for ingredients:
- You can substitute other types of lentils for green lentils.
- If you can't find sea purslane, you can use regular purslane or arugula.
Variations:
- Add crumbled feta cheese or goat cheese for extra flavor.
- Substitute the red wine vinegar with lemon juice for a tangy twist.
- Add chopped tomatoes or cucumber for extra crunch.
Tips and tricks:
- Be sure to rinse the lentils before cooking to remove any debris.
- If you prefer a softer texture, cook the lentils for a few extra minutes.
- This salad can be made ahead of time and stored in the refrigerator for up to 3 days.
Storage instructions:
- Store in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- This salad is best served at room temperature or chilled, but you can reheat it in the microwave or on the stovetop if desired.
Presentation ideas:
- Serve the salad in a large bowl or on individual plates.
- Garnish with extra sea purslane or fresh herbs.
Garnishes:
- Fresh herbs, such as parsley or mint
- Sea purslane
Pairings:
- Grilled fish or shrimp
- Roasted chicken
- Crusty bread
Suggested side dishes:
- Roasted vegetables
- Quinoa salad
- Grilled corn on the cob
Troubleshooting advice:
- If the lentils are too firm, cook them for a few extra minutes.
- If the dressing is too tart, add a bit more honey to balance the flavors.
Food safety advice:
- Be sure to rinse the lentils thoroughly before cooking to remove any debris.
- Store leftovers in the refrigerator and consume within 3 days.
Food history:
- Sea purslane is a type of succulent plant that grows along the coastlines of Europe and North America. It has a salty, slightly sour flavor and is often used in salads and other dishes.
Flavor profiles:
- This salad has a fresh, herbaceous flavor with a slightly salty and tangy finish.
Serving suggestions:
- Serve this salad as a light lunch or dinner, or as a side dish for a larger meal.
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