Salad Fasting
Lentil salad
A fasting-season salad of cooked lentils, dressed while still warm and eaten cold with bread.
Recipe from Туѓино Јабано
- Prep
- 25 min
- Cook
- 25 min
- Total
- 50 min
- Fasting
- Suitable
Ingredients 11 ingredients
Method
- Rinse the lentils and put them in a pan with the bay leaf and cold water to cover by three fingers. Do not salt the water yet, as salt early on keeps the skins tough.
- Bring to a simmer and cook for 20 to 25 minutes, until the lentils are tender but still whole. Salt them in the last five minutes, then drain them and take out the bay leaf.
- Crush the garlic with a little salt and whisk it with the oil, the vinegar and the savory.
- Dress the lentils while they are still warm and leave them to stand for a quarter of an hour. Warm lentils take up the dressing; cold ones just sit in it.
- Chop the onion finely, the tomatoes into small dice and the hot pepper into thin rings, and stir them through with the parsley.
- Season again once the salad has come to room temperature, because lentils flatten salt and it almost always wants a second go.
If you cannot find it
Substitutions that work outside Macedonia.
- small Macedonian brown lentils
- Puy or Castelluccio lentils, which also hold their shape; red split lentils collapse and will not do
- fresh hot green pepper (feferona)
- a pickled feferoni from a jar, well drained, or half a fresh chilli
- dried savory (chubritsa)
- dried thyme with a pinch of oregano
