Lentil Salad

Name: Lentil Salad
Prep time: 15M
Total time: 60M
Yield: 6 Servings
Ingredients: ½ cup Extra Virgin Olive Oil; 3 tbsp. Red Wine Vinegarx; 1 jar Fancy Pimientos; ¼ Lentil Saladred onion, finely chopped (about ¼ cup); 1 tsp. Adobo All-Purpose Seasoning with Pepper; ½ tsp. Minced Garlic; 2 tbsp. Extra Virgin Olive Oil; 1 Lentil Saladsmall yellow onion, finely chopped (about 1 cup); 1 Lentil Saladmedium carrot, peeled and finely chopped (about ¾ cup); 1 Lentil Saladstalk celery, finely chopped (about 1/3 cup); 1 tsp. Minced Garlic; 1½ cups Lentilsx; 1 tsp. Adobo All-Purpose Seasoning with Pepperx; 1 Lentil Saladbay leaf; 1 Lentil Saladwhole clove

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Chick peas, beans and lentils galore are grown in Old Castile, the historic region of north-central Spain. There, these legumes take center stage in all types of dishes, from warm soups to comforting stews and lighter salads. In this typical Spanish Lentil Salad, carrots, garlic and onions, cook alongside the lentils. Then, the cooked lentils are tossed with a tangy dressing, made with GOYA® <a title="Extra Virgin Olive Oil" href="https://www.goya.com/en/products/extra-virgin-olive-oil/" data-id="8196">Extra Virgin Olive Oil</a> and silky pimientos. This classic salad, very much like the French version, is best served warm.

Total Time

60m

Prep Time:15m

Yields:6 Servings

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Ingredients

For the Dressing:

½ cup

GOYA® Extra Virgin Olive Oil

3 tbsp.

GOYA® Red Wine Vinegar

1 jar
(4 oz.)

GOYA® Fancy Pimientos , finely chopped

red onion, finely chopped (about ¼ cup)

1 tsp.

GOYA® Adobo All-Purpose Seasoning with Pepper

½ tsp.

GOYA® Minced Garlic

For the Lentils:

2 tbsp.

GOYA® Extra Virgin Olive Oil

small yellow onion, finely chopped (about 1 cup)

medium carrot, peeled and finely chopped (about ¾ cup)

stalk celery, finely chopped (about 1/3 cup)

1 tsp.

GOYA® Minced Garlic or 2 cloves garlic, finely chopped

1½ cups

dry GOYA® Lentils , rinsed, drained and picked over for small stones

1 tsp.

GOYA® Adobo All-Purpose Seasoning with Pepper

bay leaf

whole clove

Directions

Kitchen View

Step 1

In medium bowl, mix together olive oil, vinegar, pimientos, onions, Adobo and garlic until combined; set aside.

Step 2

Heat oil in large, heavy saucepan over medium-high heat. Add onions, carrot, celery and garlic. Cook, stirring occasionally, until vegetables are tender, about 10 minutes. Add lentils, 6 cups water, Adobo, bay leaf and clove to pot; bring to boil. Reduce heat to low. Cook, covered, stirring occasionally, until lentils are tender, about 30 minutes. Drain lentil mixture; remove and discard bay leaf and clove.

Step 3

Immediately transfer lentil mixture to large serving bowl. Add reserved dressing; stir gently until combined. Serve warm.