Black lentil salad with almonds and herbs
(Photo: Daniel Lila)
Ingredients
- 4 tablespoons olive oil
- 1 white onion, roughly chopped
- 1 carrot, roughly chopped
- 2 celery stalks, roughly chopped
- 2 garlic cloves, chopped
- 1/2 kg (about 1.1 lb) black lentils
- 1 bay leaf
- 1 level teaspoon ground cumin
- 1 tablespoon chopped preserved lemon
- 1 handful unpeeled toasted almonds, halved
- 1/4 hot green chile, chopped (adjust the amount according to your taste and the heat of the chile)
- 1/2 cup parsley leaves, removed from the stems
- 1/2 cup cilantro leaves, removed from the stems
- 1 tomato, chopped
- Atlantic sea salt
- Coarsely ground black pepper
For serving:
- 1/2 cup goat's milk yogurt
- For a vegan salad, substitute tahini for the yogurt.
Preparation
Heat 2 tablespoons olive oil in a wide pot and sauté the onion, carrot, celery and garlic for 5-6 minutes, until browned.
Add the lentils, bay leaf and cumin. Pour in enough water to cover the lentils by about 3 cm (1 1/4 inches) and cover the pot. Bring to a boil, reduce the heat and cook for 25 minutes, or until the lentils are tender but still hold their shape.
Drain the lentils and discard the vegetables. Let the lentils cool to room temperature, then transfer them to a bowl.
Toss the lentils with the preserved lemon, toasted almonds, hot green chile, herbs and tomato. Season with salt and pepper, then add the remaining 2 tablespoons olive oil.
Serve at room temperature with the goat's milk yogurt on the side. The yogurt should complement the salad, not drown it.