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Lentil Salad with Lemon and Almonds

Updated July 06, 2016
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Preserved lemons are available at Mediterranean grocers. Good with grilled lamb chops, or with firm oily fish, such as swordfish or mackerel. The salad can be prepared several hours in advance. Cover and refrigerate until required.

Makes4 servings

Preparation Time10 min

Cooking Time15 min

CostModerate

Easy

Total Timeunder 1 hour

Make Ahead RecipeYes

OccasionBuffet, Casual Dinner Party

Recipe CourseSide Dish, Tapas/small Plates

Dietary ConsiderationDiabetic, Egg-free, Gluten-free, Halal, Healthy, Kosher, Low Cholesterol, Low Saturated Fat, Peanut Free, Soy Free, Vegetarian

MealDinner, Lunch

Taste and TextureHerby, Nutty, Tart

Type of DishSalad

Ingredients

  • 1¾ cups French green (Puy) lentils, rinsed and drained
  • 2 tbsp sherry vinegar
  • 6 tbsp extra virgin olive oil
  • 1 cup loosely packed cilantro leaves
  • 2 preserved lemon quarters, rinsed and finely chopped
  • 1 shallot, minced
  • Salt and freshly ground black pepper
  • 3 tbsp butter
  • ¾ cup slivered almonds

Instructions

Bring the lentils with enough cold water to cover to a boil in a medium saucepan over high heat. Reduce the heat to medium-low and simmer about 15 minutes until tender. Drain, rinse under cold water, and let cool.

Whisk the vinegar and oil in a bowl. Add the lentils, ½ cup of cilantro, the preserved lemons, and half of the shallot. Season with salt and pepper.

Melt the butter in a small frying pan over medium heat. Add the almonds and cook, stirring often, until golden brown. Drain and cool on paper towels. Stir the almonds into the lentil salad. Let stand for 10 minutes or so to let the flavors blend.

Scatter the remaining onion and cilantro over the salad and serve at room temperature.

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I really like this Dish Lentil Salad with Lemon and Almonds. the dish is good and also healthy.

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