Red lentil salad
================ 2020-10-14

Comment: some red lentils cook in barely 5 minutes and others in 10 to 15 minutes. Follow package directions, but watch the cooking so they don't turn into a puree. Instead of the spices we can use garam masala (coriander, cummin, cinnamon, cloves, fennel seeds, black pepper, cardamom, curry leaves.)


300 g red lentils
2 to 3 tomatoes
2 green onions
1 bay leaf
2 cloves stuck in the white of one of the green onions
6 tablespoons of olive oil
3 tablespoons of vinegar
1 good teaspoon of garam masala or
 1 teaspoon ground cumin
 1/2 teaspoon ground coriander
 1 pinch of cinnamon
 Pepper powder (to taste)
S + P
2+ tablespoons chopped mint
150+ g feta


Rinse the lentils quickly.
Cook the lentils, 5 to 10 minutes in water (unsalted), with the onion/cloves and bay leaf, until tender, but not falling apart (barely simmering - do not boil).
Remove the bay leaf, onion and cloves, drain.

Seed and dice the tomatoes and put them in the salad bowl.
Finely chop the white part of the other onion and chop the green parts, add them to the salad bowl.
Add the lentils.
Crumble the feta on top.
Gently mix.

Make the sauce with the other ingredients, salt and pepper. The sauce should be full bodied, otherwise the salad tastes bland. Pour the sauce over the salad, mix gently and sprinkle with chopped mint.