Lentil Salad

Preparation info
    • Difficulty


Appears in

By Claudia Roden

Published 1986

  • About


  • 250 g (8 oz) lentils
  • Salt
  • 2–3 tablespoons


Use the large, dark brown lentils for this salad. Soak them for an hour, and boil them in a half-covered pan in fresh water until barely tender. This will take about ½ hour. Add salt only towards the end of cooking time. Drain well.

Mix the dressing ingredients and pour over the lentils while still quite hot. Stir in parsley, and arrange in a serving dish.