1/27/2020 Lentil-and-Mint Salad Recipe - NYT Cooking

Lentil-and-Mint Salad
By Molly O'Neill

Y I E L D 4 to 6 servings

TIME 1 hour 10 minutes

INGREDIENTS PREPARATION

1 ½ cups dried green Step 1

lentils Place lentils in a medium saucepan and
1 yellow onion, halved cover with tepid water. Set aside to soak for
30 minutes. Drain the lentils and return
1 large sprig thyme
them to the saucepan. Add the yellow onion,
2 cloves garlic, peeled thyme, garlic and bay leaf. Cover the lentils
1 bay leaf by 2 inches with cold water and place over
high heat. Bring to a boil, lower the heat to a
3 tablespoons extra-
simmer and cook until the lentils are tender
virgin olive oil
but not mushy, about 30 minutes.
2 tablespoons plus 1
teaspoon fresh lemon Step 2
juice
Remove the lentils from the heat. Discard
1 teaspoon kosher salt the onion, thyme, garlic and bay leaf and
½ teaspoon ground drain the lentils. Place them in a large bowl.
cumin In a small bowl, whisk together the oil,
lemon juice, salt and cumin and pour over
½ red onion, peeled the lentils. Add the red onion and bell
and finely chopped pepper and toss. Stir in the mint just before

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1/27/2020 Lentil-and-Mint Salad Recipe - NYT Cooking

1 red bell pepper, serving. Serve warm or cold with roasted

seeded and finely diced lamb, beef or poultry.
½ cup chopped mint

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