Recipe courtesy of Mary Sue Milliken and Susan Feniger

Ensalada de Lentejas (Lentil Salad)

Save Recipe
  • Level: Easy
  • Yield: 6 servings
Share This Recipe


6 large shallots, thinly sliced lengthwise and cut into julienne strips (see Note)

1/4 cup sherry vinegar

2 tablespoons lemon juice

Small pinch sugar

1 small Anaheim chile, stemmed, seeded, and cut into fine julienne

2 cups brown lentils, picked over and rinsed

1/2 teaspoon salt

1/4 teaspoon freshly ground black pepper

2/3 cup fruity Spanish olive oil

1/2 bunch cilantro, leaves only, finely chopped


  1. Place the shallots in a small bowl. Add the vinegar, lemon juice, sugar, and chile. Let stand while you cook the lentils.
  2. In a large saucepan, combine the lentils with enough water to cover by 2 or 3 inches. Bring to a boil over high heat, then lower the heat so that the water is just simmering. Partially cover and cook for 30 to 35 minutes, or until the lentils are tender but still hold their shape. Drain well in a sieve and transfer to a serving bowl with the salt, pepper, and olive oil. Add the shallot/chile mixture and toss again gently. Let the salad stand at room temperature for 30 minutes so that the flavors can marry, sprinkle with cilantro, and serve.

Cook’s Note

If the shallots are very strongly flavored, place them in a small bowl, cover with ice water and add an ice cube. Let stand for 20 minutes, then drain and blot the shallots dry on paper towels.

Lentil Salad
Sohui Kim

Lentil Salad

8m Easy 100%
Lentil Sloppy Joes
23m Easy 99%
Vegetarian Italian Chopped Salad
22m Easy 99%