Warm lentil salad with sauteed leeks is hearty, full of flavors, simple, easy, vegan, & gluten-free. Perfect crowd-pleasing salad to serve on Thanksgiving & Christmas
Clean and wash the lentils with clean water. Add water, lentils & salt in a saucepan and boil until just tender, 15-20 minutes. Add extra water while cooking if the liquid gets low. Drain and transfer in a mixing bowl.
220 gram brown lentils
While lentils are cooking prepare eeks. Cut the root and discard any discolored green part. Cut the white and light green part into ¼" slices (rings) and wash thoroughly.
4 cup water, 1 leek stem, 2 tsp salt
Heat oil in a pan and add chopped garlic. Cook for a minute and add chopped onion. Cook till onion changes color.
1 tbsp olive oil, 1 tbsp garlic, 1/2 cup onion
Finally, add leeks, salt and stir nicely. Cover the lid and cook for 5 minutes. After 5 minutes, open the lid and stir. Check if leeks look soft if not than cook further for 2-3 minutes.
1 leek stem
Add chopped red bell pepper, chopped cucumber, lemon juice, and sauteed leeks to the mixing bowl. Toss them nicely and adjust lemon juice and salt as per taste. Serve immediately.
1 cup cucumber, 1 cup red bell pepper, salt as per taste
Notes
Tips
Brown, french (puy), and green lentils work well to make the salad.
You can cook lentils without soaking them. Soaking reduces the overall cooking time. But do not be afraid to cook them even if you forget to soak well in advance.