Fried Lentil Salad


Preparation info

  • Difficulty


  • Serves


Appears in

The Forest Feast Mediterranean: Simple Vegetarian Recipes Inspired by My Travels

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.


  1. 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.
  2. Add a 15-oz (425-g) can drained lentils to the pan, plus 1 c (160 g) halved cherry tomatoes. Sauté 3 min.
  3. Dress 2 handfuls baby kale with olive oil & a squeeze of lemon. Lay kale out on a platter.
  4. Spoon the warm lentil mixture over the kale then season the platter with a bit more lemon juice plus a pinch of salt, pepper & paprika. Enjoy warm.