Lentil Salad
Ingredients: French green lentils, shallots, garlic, lemons, chili flakes (Aleppo pepper or red pepper flakes) · 30 min cook time · 385kcal · ~₩14,750
Ingredients
1cup French green lentils, 2medium shallots, 4cloves garlic, 2개 lemons, 0.5teaspoon chili flakes (Aleppo pepper or red pepper flakes), 0.5teaspoon flaky sea salt, 0.5cup pine nuts, 1개 bay leaf, 1pinch black pepper, 3tablespoons extra virgin olive oil, 1tablespoon champagne vinegar, 0.25cup fresh basil, 0.25cup fresh parsley, 0.25cup fresh mint, 3cups arugula, 1pinch salt
Instructions
1. Measure out one cup of French green lentils and sift through them to remove any pebbles or debris.
2. Thinly slice two medium shallots into rings.
3. Peel and thinly slice a generous amount of garlic cloves.
4. Bring water to a boil in a pot. Add a generous amount of salt, a bay leaf, and black pepper to season the water.
5. Add the lentils to the boiling water and simmer for 18 to 20 minutes, until al dente. Do not overcook.
6. While lentils are cooking, zest two lemons.
7. Prepare chili flakes (Aleppo pepper or red pepper flakes) and flaky sea salt.
8. Measure out half a cup of pine nuts (or other nuts like pistachios, walnuts, almonds).
9. Once lentils are cooked, drain them and pick out the bay leaf. Set aside.
10. Heat a large frying pan or sauté pan over medium heat for 1-2 minutes. Add extra virgin olive oil.
11. Add the sliced shallots and garlic to the pan with a pinch of salt. Cook for about three minutes until shallots get a little color, breaking up any rings with a spatula.
12. Add the nuts to the pan and toast until golden brown, stirring frequently. Do not walk away as they can burn quickly.
13. Add the lemon zest, chili flakes, and flaky salt to the pan. Cook for just 30 seconds.
14. Prepare fresh herbs: stack basil leaves, roll them up, and thinly slice (chiffonade). Chop parsley. Tear fresh mint if tender.
15. Add the cooked lentils directly to the bowl with the aromatic shallot mixture.
16. Add about two tablespoons of lemon juice from one of the lemons and one tablespoon of champagne vinegar (or white/red wine vinegar).
17. Season with more pepper and a little more salt. Taste and adjust seasoning as needed.
18. Fold in the fresh herbs.
19. Fold in about three cups of arugula (or other soft salad greens) while the lentils are still warm.
20. Serve with crusty bread on the side.
Source: Watch the original video