Lentil salad

Spanish recipes





In this typical Spanish lentil salad, carrots, garlic and onion are cooked together with lentils, all cooked together and then seasoned with a rich touch of Goya Extra Virgin Olive Oil and soft peppers. This classic salad, in addition to enjoying it better hot, is very easy to make.

Ingredients Preparation Share






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. 
  2. Add lentils, 6 cups water, Adobo, bay leaf and clove to pot; bring to boil. Reduce heat to low. 
  3. Cook, covered, stirring occasionally, until lentils are tender, about 30 minutes. Drain lentil mixture; remove and discard bay leaf and clove.
  4. Immediately transfer lentil mixture to large serving bowl. Add reserved dressing; stir gently until combined. Serve warm.


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