Lentil Salad

Chick peas, beans and lentils galore are grown in Old Castile, the historic region of north-central Spain. There, these legumes take center stage in all types of dishes, from warm soups to comforting stews and lighter salads. In this typical Spanish Lentil Salad, carrots, garlic and onions, cook alongside the lentils. Then, the cooked lentils are tossed with a tangy dressing, made with GOYA® Extra Virgin Olive Oil and silky pimientos. This classic salad, very much like the French version, is best served warm.

Serves 6

Prep time: 15 min.

Total time: 1 hr.

For the Dressing:

½ cup GOYA® Extra Virgin Olive Oil

3 tbsp. GOYA® Red Wine Vinegar

1 jar (4 oz.) GOYA® Fancy Pimientos, finely chopped

¼ red onion, finely chopped (about ¼ cup)

1 tsp. GOYA® Adobo All-Purpose Seasoning with Pepper

½ tsp. GOYA® Minced Garlic

For the Lentils:

2 tbsp. GOYA® Extra Virgin Oil

1 small yellow onion, finely chopped (about 1 cup)

1 medium carrot, peeled and finely chopped (about ¾ cup)

1 stalk celery, finely chopped (about 1/3 cup)

1 tsp. GOYA® Minced Garlic, or 2 cloves garlic, finely chopped

1½ cups dry GOYA® Lentils, rinsed, drained and picked over for small stones

1 tsp. GOYA® Adobo All Purpose Seasoning with Pepper

1 bay leaf

1 whole clove

For the Dressing:

1.	In medium bowl, mix together olive oil, vinegar, pimientos, onions, Adobo and garlic until combined; set aside.

For the Lentils:

1.

Heat oil in large, heavy saucepan over medium-high heat. Add onions, carrot, celery and garlic. Cook, stirring occasionally, until vegetables are tender, about 10 minutes. Add lentils, 6 cups water, Adobo, bay leaf and clove to pot; bring to boil. Reduce heat to low. Cook, covered, stirring occasionally, until lentils are tender, about 30 minutes. Drain lentil mixture; remove and discard bay leaf and clove.

2.

Immediately transfer lentil mixture to large serving bowl. Add reserved dressing; stir gently until combined. Serve warm.