Lentil Salad with Carrots and Cilantro
aggieskitchen.com
Yield: 4-6 servings Ingredients:
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Preparation
To Prepare the Lentils:
To Prepare the Lentils:
- Combine lentils and 1 teaspoon salt in a bowl. Cover with 4 cups warm water and soak for 1 hour. Drain well. (Drained lentils can be refrigerated up to 2 days before cooking.)
- Adjust oven rack to middle position and preheat oven to 325 degrees. Combine drained lentils, 2 cups water, 2 cups broth or water, garlic, bay leaf and 1/2 teaspoon salt in medium (ovenproof) saucepan. Cover pot and transfer to oven. Bake until lentils are tender but still intact, 40-60 minutes.
- Drain lentils well and discard garlic and bay leaf.
- Whisk oil, lemon juice, cumin, cinnamon and cayenne (if using) together in a large bowl.
- Add drained lentils, carrots, and cilantro to oil and lemon juice mixture. Toss to combine. Season with salt and pepper to taste.
- Serve at room temperature or chilled.