Lentil & Preserved Lemon Salad with Lots of Herbs
This salad first came into existence prompted by a gift from my friend Katie. She was moving across the country and didn’t want to haul several large jars of preserved lemons and preserved lemon paste. Would I be interested in them? Would I!?
While preserved lemon paste wasn’t exactly a sparkling new revelation it also wasn’t something I really used. I was accustomed to fishing out chunks of preserved lemons and finely mincing them every time I wanted to add a salty sparkle to my dish. Having paste means that I am reducing prep time. I’ll be honest that there have been many moments when even though I know that a bit of preserved lemon would take my dish from an A to and A+ I simply can’t be bothered to go down to the basement, get the jar, open the jar, pull out a wedge, mince the wedge and add it. I’m embarrassed by this level of laziness but perhaps this is why the paste was such a boon.
INGREDIENTS
1 c French or beluga lentils
1 tsp salt
¼ c + 1 Tbsp olive oil
2-3 Tbsp preserved lemon paste
½ medium lemon, juiced
2 cups mixed herbs
DIRECTIONS
Put lentils in a medium-large heavy bottomed pot. Fill with water until the water line is a few inches above lentils. Add 1 tsp salt. Bring to a boil over medium high heat and then reduce to a simmer. Cook until lentils are tender but not falling apart, about 25-30 minutes. Drain lentils thoroughly and set aside.
In a large bowl mix the olive oil, preserved lemon and lemon juice together. It will likely be a little chunky, which is fine.
Mix in the lentils and let sit for at least 5 minutes to allow the dressing to absorb.
Add herbs and mix gently. Taste and adjust seasonings before serving immediately.
Serves 4-6
NOTES
Ideal herbs to include are a combination of mint, dill, chives and parsley. Cilantro, sorrel or spring onions are other possibilities.
To make this an even more substantial dish try crumbling some feta or queso fresco on top.