Video: Preparing lentil salad: tricks for brightening and two recipes

Lentil salads are perfect for a springtime meal at home or to take to the Tupperware. They only have one small problem: sometimes there are a few lozenges left over and it’s difficult to finish them. How do I avoid the Pastefla effect? Well, by choosing the right variety – caviar works best for this type of dish – respecting the cooking time when making it at home, and pairing it with some ingredients that go well with their texture and slightly earthy flavor take off .

In the video above you have explained all these ideas and also two simple recipes in which we have put them into practice: a very attractive lentil salad with candied tomatoes and another with piquillo peppers that was absolutely successful without any effort.

LENTILS, CANNED TOMATOES AND LEMON SALAD

ingredients

for 4 people

  • 400 g cooked lentils (preferably the caviar variety)
  • 75 g pitted black olives
  • 14 cherry tomatoes
  • 1 lemon
  • 3 teaspoons capers
  • 6 tablespoons extra virgin olive oil
  • Parsely
  • ½ teaspoon ground cumin
  • 1 teaspoon of honey
  • olive oil
  • Salt

preparation

  1. Put the tomatoes in a saucepan and cover with olive oil. Cook them over very low heat for about 30 minutes so they poach without the oil boiling.
  2. Drain the lentils and rinse well when they come out of the jar.
  3. Peel the lemon raw, first cut off the ends, then remove the skin and then the clean segments (see video).
  4. Squeeze the leftovers over a bowl, add the oil, cumin, honey and salt and mix well.
  5. Combine the lentils with the capers, olives and chopped lemon wedges.
  6. Dress with the lemon-cumin vinaigrette and stir.
  7. Finish with the drained candied tomatoes and some chopped parsley.

SALAD OF LENTILS, PIQUILLO PEPPERS AND CEBREIRO CHEESE

ingredients

for 4 people

  • 400 g cooked lentils (preferably the caviar variety)
  • 200 g piquillo peppers
  • 50 g Cebreiro cheese (alternatively some goat or feta cheese)
  • 4 anchovies (optional)
  • 50 g salted almonds
  • ½ red onion
  • 6 tablespoons extra virgin olive oil
  • 2 tablespoons sherry vinegar
  • chives
  • Salt

preparation

  1. Cut the onion into julienne strips. Mix it in a bowl with olive oil, sherry vinegar and salt. Leave to marinate for half an hour.
  2. Drain the lentils and rinse well when they come out of the jar.
  3. Crush the peppers with your hands.
  4. In a bowl, mix the lentils with the peppers and dress with the onion and vinaigrette. Place them in the source you wish to serve them in and finish with chopped anchovies and/or salted almonds, crumbled cheese and chopped chives.

If you prepare these recipes, share the result on your social networks with the hashtag #RecipesComidista. And if they go wrong, complain to the Cook Ombudsman by emailing defensiveracomidista@gmail.com

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