Lentil salad

Lentil salad

Lentil salad is one of my favorite dish all year round.

Pulses are a versatile and balanced food, ideal to be eaten throughout the seasons. In winter, they are one of my favorite comfort food, while in transition seasons they are perfect to consume cold, such as nutritious salads. Pulses are precious and recommended foods for a healthy and complete nutrition.

Lentils are a symbol of wealth and well-being. This belief dates back to Roman times, when, at the beginning of the new year, it was customary to give a leather bag to that contained lentils. In those days, lentils were a real treasure for those who had no money to buy meat and the leather bag provided an important winter food reserve. Small as coins, lentils symbolized the wish for a new year full of prosperity. They are a good source of protein and complex carbohydrates; they are also very rich in iron, phosphorus and B vitamins.

This recipe is perfect with seasonal vegetables and dried fruits. The choice of lentils is the key: Italy has varieties of lentils spread throughout the country, available in the best Italian food stores. If not, prefer organic local pulses.

Lentil salad: Ingredients

Serves 4

 150 g (5 oz) aragula (rocket)

150 (5 oz) valerian

80 g (3 oz) pistachios

200 g (7 oz) lentils, boiled

1 onion, chopped

50 g (2 oz) apple vinegar

1 tsp mustard

100 ml (3½ fl oz) Extra virgin olive oil

Pinch of sea salt

Lentil salad: Method

  1. Rinse the vegetables. In a bowl, arrange the  vegetables, pistachios, lentils ad chopped onion.
  2. Make a vinaigrette with the apple vinegar, oil, salt and mustard, mixing the ingredients with a fork.
  3. Season the salad and serve.
Lentil salad

Don’t miss:

Pasta with lentil sauce

Crunchy vega lentil patties

Lentils and carrots creamy soup

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