Lentil salad
Spanish recipes
Legumbres
Launch
Easy
60'
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
Para el aderezo
- 0.5 cup of Aceite de Oliva Único
- 3 tablespoon Red wine vinegar
- 1 jar red peppers, finely chopped
- 0.25 red onion finely chopped
- 1 tablespoon of Adobo with GOYA pepper
- 1 clove garlic finely chopped
Para las lentejas
- 2 tablespoon of Aceite de Oliva Único
- 1 small yellow onion finely chopped
- 1 medium carrot peeled and finely chopped
- 1 stalk celery finely chopped
- 2 cloves garlic finely chopped
- 1.5 cup of Lenteja pardina extra
- 1 tablespoon of Adobo with GOYA pepper
- 1 bay leaf
- 1 whole clove
Preparation
For the dressing
- In medium bowl, mix together olive oil, vinegar, pimientos, onions, Adobo and garlic until combined; set aside.
For the lentils
- 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.
- Immediately transfer lentil mixture to large serving bowl. Add reserved dressing; stir gently until combined. Serve warm.
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