Fried Lentil Salad

Name: Fried Lentil Salad
Yield: Serves 4-6
Cuisine: Spanish
Ingredients: Thinly slice 1 large onion. Sauté on med/low in a generous amount of olive oil (about 3 T), ½ t paprika & a pinch of salt & pepper until golden, stirring occasionally, about 15 min.; Add a 15-oz (425-g) can drained lentils to the pan, plus 1 c (160 g) halved cherry tomatoes. Sauté 3 min.; Dress 2 handfuls baby kale with olive oil & a squeeze of lemon. Lay kale out on a platter.; Dress 2 handfuls baby kale with olive oil & a squeeze of lemon. Lay kale out on a platter.; Thinly slice 1 large onion. Sauté on med/low in a generous amount of olive oil (about 3 T), ½ t paprika & a pinch of salt & pepper until golden, stirring occasionally, about 15 min.; Thinly slice 1 large onion. Sauté on med/low in a generous amount of olive oil (about 3 T), ½ t paprika & a pinch of salt & pepper until golden, stirring occasionally, about 15 min.; Thinly slice 1 large onion. Sauté on med/low in a generous amount of olive oil (about 3 T), ½ t paprika & a pinch of salt & pepper until golden, stirring occasionally, about 15 min.

Preparation info

Serves
4-6

Difficulty
Easy

Appears in

The Forest Feast Mediterranean

By Erin Gleeson

Published 2019

About

One of my favorite outdoor lunches was on a Sunday afternoon after visiting Gaudi’s stunning Park Glieli in Barcelona. We stumbled upon the prettiest plaza on our walk home and sat down at Café Flanders for a bite, while the warm afternoon light beamed through fall-colored leaves, we sipped vermouth along-side locals and got several small dishes to share, one of which was a salad topped with fried onions and lentils.

Method