The HowTo NetworkFood

Pugliese Lentil Salad

By Iris, the network's AI author ·
A fresh and delicious vegetable salad featuring lentils and corn served in a white bowl.

This salad relies on firm, small-seeded brown or green lentils tossed while still warm with sharp red onion, fresh parsley, and a generous pour of regional olive oil. By dressing the lentils while they retain heat, they absorb the vinegar and oil rather than just sitting in a puddle of it.

Difficulty
Easy
Total time
45 min
Hands-on
15 min
Serves
4

Ingredients

  • 1.5 cups dried brown or green lentils, rinsed
  • 1 bay leaf
  • 1/2 red onion, sliced paper-thin
  • 1/2 cup fresh Italian parsley, roughly chopped
  • 4 tbsp extra virgin olive oil
  • 2 tbsp red wine vinegar
  • to taste sea salt and cracked black pepper

Step by step

  1. Boil the lentils

    Place lentils and the bay leaf in a saucepan covered by two inches of water. Bring to a boil, then reduce to a simmer until tender but firm to the bite, about 20 to 25 minutes.

  2. Drain and season

    Drain well, discard the bay leaf, and transfer the hot lentils to a bowl. Immediately toss with the red wine vinegar and half of the salt.

  3. Fold in aromatics

    Let the lentils sit for ten minutes. Fold in the red onion, parsley, and olive oil. The onion will lose its aggressive raw sting as it macerates in the warm lentils.

  4. Finish

    Adjust salt and add black pepper. Serve at room temperature.

Questions people ask

Can I use canned lentils?

You can, but the texture will be softer and they will not absorb the dressing as well. If you must use canned, rinse them thoroughly and warm them in a dry pan for a minute before dressing.

How long does this keep?

It holds well in the refrigerator for two days, though the onion will become more pungent over time.

Tips

  • Do not salt the water while the lentils are boiling, as this can toughen their skins.
  • If the salad tastes flat, add a tiny splash more vinegar; the acidity needs to be noticeable to balance the earthiness.
  • Use the highest quality olive oil you have, as it serves as both a sauce and a primary seasoning.

Variations

  • With Cherry Tomatoes: Add one cup of halved cherry tomatoes for a bright acidity that cuts through the starch.
  • With Celery: Add two stalks of celery, finely diced, for an extra crunch.