In my cookbook: lentil salad with caramelized onion

Remember, I told you that for a recipe to make into my cookbook it has to be super easy to make and delicious? Here it is another one for you. As the summer is sadly coming to an end and we want to enjoy the weekend outside and not in the kitchen let’s take advantage of this delicious lentil salad with caramelized onion. I promise it’s to die for!

Lentil and Onion

500g Lentil
3 medium onions
2 spoons of oil
1 pinch of salt

In a saucepan place the lentils and cover with three times the volume of water. Place over medium heat and when it begins to boil, simmer for 15 minutes. Peel and cut the onions in half and slice each half thin.

Take a frying pan over medium heat. When hot, drizzle with oil and add the sliced ​​onion. Season with a pinch of salt and go stirring occasionally, until they are golden brown. (I personally suggest making the onion right before you serve)

Meanwhile, prepare the dressing and herbs:

½ cup (tea) of a neutral taste oil
¼ cup (tea) of olive oil
1/3 cup (tea) of white wine vinegar
1 teaspoon (tsp) sugar
1 teaspoon (tsp) cumin
2 teaspoons (tsp) salt
1 handful of fresh parsley leaves
1 handful of fresh mint leaves

In a large bowl, which will be served the salad, mix all the sauce ingredients except the herbs. Wash and dry the leaves of parsley and mint. Slice it thick to give a rustic salad. To get the flavor and freshly baked, stir just before serving.

The lentils need to be cooked, but still firm to not break. Check point and drain water well. Transfer to the bowl with the sauce and mix well. Still hot, lentils picks best seasoning. Serve at room temperature or cold. You can keep in the refrigerator for 24 hours. At serving time, add the herbs and fried onions.

It takes about 30 minutes to make and 10 servings. Bon appetite!