This lentil salad is surprisingly fresh and spicy at the same time, thanks to the herbs and seasoning which blends perfectly with the mildest flavour of lentils. Cardamom seeds are commonly used in Asian cuisine, especially in India where they come from, and they bring a lemony hint to the salad.
This recipe comes from a French cooking community website, which I use sometimes for new ideas, techniques and cooking tips, Marmiton.org, and it has been part of my cooking diary for several years, so I am happy to share it with you now!
I like it because:
- It is very simple to prepare
- It can be served as a starter, in a buffet lunch, or to accompany a barbecued meat.
Tricks:
- You have to use dry lentils so that they soak the cardamom seeds flavour during cooking.
- It is essential to use fresh coriander.
- If you can, leave the salad in the refrigerator overnight.
INGREDIENTS FOR A BIG SALAD BOWL
- 1 teaspoon cardamom seeds
- 1 vegetable or spices broth cube
- 400g dry lentils
- 1 or 2 small fresh onions
- 1 bunch fresh coriander
- 1 drizzle balsamic vinegar
- 1 drizzle olive oil
- Salt, pepper, ground coriander seeds, and any other seasoning you like.
Lentil salad flavoured with fresh coriander & cardamom recipe
- Slit the cardamom seeds with a knife and put them in a pot filled with hot water, as well as the broth cube.
- Cook the lentils in the pot for the necessary time depending on their type, and check carefully that they stay a bit firm when the cooking is over.
- Mince the onions slightly in the meantime.
- Drain the lentils when they are cooked, and let them cool a little bit in a big salad bowl.
- Stir in the chopped onions, balsamic vinegar, olive oil, spices, and mix all the ingredients together with a large spoon.
- Let the salad rest in the refrigerator at least 2 hours, or even better overnight, so that all the ingredients flavour’s permeate into the lentils.
Bon appétit!
