Sephardic lentil salad
- Red lentils, cooked (in water with laurel) and drained, 400 g
- Tomatoes, quartered, 4
- Red onion, sliced, 1
- Raw spinach leaves (optional), 100 g
For the dressing:
- Juice of 1 lemon
- Olive oil, 3 tbsp
- Casher salt, to taste
- Put a portion of lentils in a glass bowl.
- Place some slices of tomato, some onion rings and spinach leaves on top.
- Then season with the lemon juice, a little olive oil and salt to taste.
Note: If you are preparing this salad for other occasions, I suggest to add:
- To the cooking water: 2 roughly chopped carrots and a sprig of thyme (and the laurel) to enhance the lentils' colour and flavour
- As a dressing: put some mint or coriander leaves in a mortar with caraway seeds, pepper corns, two cloves of garlic, split walnuts and olive oil. Grind well and add a small tub of yoghurt and the juice of one lemon. Blend and mix into the salad