Lentil Salad with Lemon and Almonds
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.
Preparation Time10 min
Cooking Time15 min
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
Taste and TextureHerby, Nutty, Tart
Type of DishSalad
- 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
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.
2008 Dorling Kindersley