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Deborah Madison's lentil salad

Time 40 minutes
Yields Serves 6
Deborah Madison’s lentil salad

Lemon vinaigrette

1

In a small bowl, combine the lemon juice and zest, the paprika, cayenne, garlic and salt. Whisk in the olive oil. The dressing should be tart. Taste and adjust seasoning, oil and lemon juice.

Assembly

1

In a medium saucepan combine the lentils, carrot, onion, bay leaf, garlic and salt. Add enough water to cover and simmer until tender, 20 to 25 minutes.

2

While the lentils are cooking, roast the peppers until charred on all sides. Cool and peel the charred skins. Core, seed and dice the peppers into quarter-inch squares.

3

Drain the lentils into a bowl, reserving the liquid if you wish.

4

Fold the vinaigrette into the warm lentils, followed by most of the red peppers, the parsley, marjoram and thyme. Crumble half the feta and stir it into the salad.

5

Taste and adjust the seasoning, adding pepper and red wine vinegar to taste. Garnish with the remaining red pepper, crumbled feta and a drizzle of olive oil.

From “The Greens Cookbook.” Puy lentils are at Whole Foods markets, Nicole’s Gourmet Foods in South Pasadena and Monsieur Marcel at the Fairfax Farmer’s Market. Brown lentils are at Trader Joe’s. Make a day ahead; the flavors improve overnight.

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