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.
Total Time
60m
Prep Time:15m
Yields:6 Servings
Ingredients
For the Dressing:
3 tbsp.
1 jar
(4 oz.)
¼
red onion, finely chopped (about ¼ cup)
½ tsp.
For the Lentils:
2 tbsp.
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.
1½ cups
1
bay leaf
1
whole clove
Directions
Step 1
In medium bowl, mix together olive oil, vinegar, pimientos, onions, Adobo and garlic until combined; set aside.
Step 2
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.
Step 3
Immediately transfer lentil mixture to large serving bowl. Add reserved dressing; stir gently until combined. Serve warm.
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Lentil Salad
Prep Time 15m
Total time 60m
Yields: 6 Servings
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.
Ingredients
For the Dressing:
3 tbsp.
1 jar (4 oz.)
¼
red onion, finely chopped (about ¼ cup)
½ tsp.
For the Lentils:
2 tbsp.
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.
1½ cups
1
bay leaf
1
whole clove
Directions
Step 1
In medium bowl, mix together olive oil, vinegar, pimientos, onions, Adobo and garlic until combined; set aside.
Step 2
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.
Step 3
Immediately transfer lentil mixture to large serving bowl. Add reserved dressing; stir gently until combined. Serve warm.
