Ajay’s Cold Lentil Salad

Ajay’s Cold Lentil Salad

Yield: Makes 2 to 4 Servings  |  Total time: 20 min
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This recipe accompanies "Holidays with Hindus" by Alison Signh Gee.  "Ajay and I recently ate at the small Los Angeles-area cafe, Heirloom, and we picked up the recipes for a fresh and textured lentil, carrot and walnut salad. It's just the other side of Indian but close enough to be palatable and surprising -- just like their still eager-to-please American relative, I hope." --Alison Singh Gee


ingredients:

  • 4 cups water

1 cup brown lentils, rinsed

1 large carrot, diced 

1/2 cup chopped fresh parsley leaves

1/4 cup finely chopped green onion

1 1/2 tablespoons red wine vinegar

1 teaspoon Dijon mustard

3 tablespoons walnut oil, such as La Tourangelle

  • Fleur de sel and fresh ground black pepper, to taste

Toasted Walnuts, optional garnish

directions:

  1. Bring water and a generous pinch of salt to a boil in a medium-size pot.  Stir in lentils and let cook 12 minutes.  Add carrots and stir; let cook another 5 minutes or so until lentils and carrots are just cooked but still al dente. Drain lentils and carrots and place in a serving bowl; set aside.

  2. Add parsley and green onion to lentils and stir to combine.  Combine mustard and vinegar together in a small bowl, drizzle in walnut oil and toss with lentils.  Season with salt and pepper, to taste.  Garnish, if desired, with toasted walnuts.

Date Published: December 28, 2012
2 comments

All recipes have been tested by the Test Kitchens unless otherwise noted.

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Comments

  1. June 12, 2013 6:44 pm by Alison Singh Gee Reply

    Kim,

    A dozen readers wrote in to tell me that they made this lentil salad and loved it! One is a personal chef friend who made it for her client. I have posted your limeade recipe. Ajay and I are working on an Ultimate Mango Lassi recipe to send you! Keep these amazing recipes coming!

    xx Alison

    • June 12, 2013 10:41 pm by kim Reply

      Excellent….so happy to hear it. I would love for you to send more to share. Thank you!

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