This is a traditional recipe for cooking some great Indian lentils. Red lentil, or Dal, is a very popular lentil in India and prepared in a broth medium. In this fusion recipe, the dal is prepared as usual but is served dry as the protagonist in a modern salad.
- 150 g lentils
- 1 garlic clove, peeled
- 1 red onion, peeled
- 1/2 apple, granny smith, cut into 1-2mm cubes
- 2 celery stalks, cut into 1-2mm cubes
- A few cherry tomatoes halved and slightly crushed
- 3 Tbsp Los Olivares Virgin Olive Oil
- 1 lemon, juice
- Salt and pepper
HOW TO COOK LENTIL SALAD
Put the lentils in a saucepan and cover with 450 ml water. Add the garlic clove and 1/2 of the onion
Bring to boil and cover with a lid. Let simmer for 20-25 min until the lentils are cooked but still have a slight bite to them. You do not want to end up with a lentil mush.
Prepare the celery and apple now. Finely chop the other half of the onion too. Once you have chopped the apple, put it in a bowl with water and lemon juice, otherwise the apple will start turning brown.
Drain the lentils and cool down under cold, running water.
Put them in a bowl, add the apples, tomatoes, onion, celery and chopped mint. Drizzle with olive oil and lemon juice to taste. Season with salt and pepper.