With the addition of white beans, this vegan and gluten-free lentil salad is a meal in its own right. But, it’s usually served as meze (appetizer) or side dish.
- 1 cup dry brown lentils, rinsed
- 3 cups water, more for later
- Olive oil
- 3 garlic cloves, chopped
- 2 1/2 medium sweet onions, thinly sliced or chopped, divided
- 4 medium tomatoes (on the vine preferred), diced
- 1/2 tsp ground coriander
- 1/2 tsp allspice
- 1/2 tsp sugar
- Pinch salt
- 3 tbsp distilled white vinegar, divided
- 1/3 cup harrisa paste (Or use 1/2 cup harissa, if you’re looking for more spicy!)
- 1 14-oz can white beans, rinsed and drained
- 2 grated carrots
- Fresh mint for garnish
- Silvered almonds toasted in a little olive oil for garnish
- In a medium sauce pan, combine the lentils and water. Bring to a quick simmer on medium-high heat, then lower the heat and let gently simmer for 20 minutes or so (do not cover). Drain.
- In a large cast iron skillet, heat 2 tbsp olive oil. Add the majority of the onions (reserve about 1/2 a cup for later). Add the garlic. Toss briefly until golden.
- Add the tomatoes, spices, sugar, salt and 2 tbsp vinegar. Cook for 5 minutes on medium-high heat until the tomatoes soften.
- Stir in the harissa paste and 1/2 cup water. Cook for another 3-4 minutes, then add the boiled lentils and the white beans. Stir to combine. Cook for another 5 minutes.
- Turn the heat off and stir in 1 tbsp distilled white vinegar.
- Transfer the lentil salad to a serving platter. Let cool briefly. Cover and refrigerate until you are ready to serve. Before serving, top the lentil salad with a generous drizzle of olive oil. Add the grated carrots, 1/2 cup chopped onions you reserved earlier, fresh mint and almonds. Serve with pita bread or your favorite crusty Italian bread. Enjoy!
- Category: Side dish
- Method: Stove Top
- Cuisine: Middle Eastern
Keywords: Lentil, Lentil Salad, Salad, Harissa, White Bean Salad,