Lentil salad with ramsons

Name: Lentil salad with ramsons
Ingredients: 200 g of green lentils; 2 cucumbers; 2 tomatoes; a bunch of wild garlic; 50 ml of extra virgin olive oil; juice from half a lemon; garlic and Kotanyi pepper; salt to taste

Savory - Lentil salad with ramsons by Tudorita B. - Recipia

Lentil Salad with Wild Garlic This year, I found wild garlic only towards the end of the season, just like every spring. My daughter asks for wild garlic almost daily for pasta, but this time I used it in a lentil salad. It’s easy to make, doesn’t require hard-to-find ingredients, and it’s the kind of salad you can leave in the fridge and enjoy cold after all the flavors have mingled. Quick Info Total Time: 45-50 minutes (depending on the lentils) Preparation Time: 10-15 minutes Cooking Time: 30-35 minutes (for green, unsoaked lentils) Servings: 3-4 Difficulty: Easy Recipe Type: Lunch or dinner salad, also suitable as a side dish Ingredients 200 g green lentils 2 cucumbers (greenhouse or pickling, your choice) 2 medium tomatoes a bunch of wild garlic 50 ml extra virgin olive oil juice of half a lemon garlic (usually 1-2 cloves, to taste) pepper (I use Kotanyi, but any type is fine) salt, to taste Preparation Method 1. Cook the lentils in salted water. I don’t soak the lentils beforehand, but if you want to shorten the cooking time, you can soak them a few hours in advance. Boil the lentils until they are cooked but not mushy (about 30-35 minutes). Taste and check the texture. When they are ready, drain the lentils in a sieve and rinse with cold water. Let them drain completely. 2. Wash the wild garlic thoroughly. Remove the thicker stems if desired, then roughly chop the wild garlic and place it in a food processor or blender. Add the olive oil and garlic. Blend until you get a not-too-fine pesto. Taste and adjust if you want more garlic or a bit of salt. 3. Chop the cucumbers and tomatoes into cubes. If the tomatoes are very juicy, you can drain some of the liquid. 4. In a large bowl, combine the cooled lentils, chopped tomatoes, and cucumbers, then add the lemon juice. Add the wild garlic pesto, salt if needed, and freshly ground pepper. 5. Mix everything well without mashing the ingredients. Let the salad chill for at least 30 minutes before serving. It can be kept in the fridge overnight, and the flavors will meld even better after sitting. Why I Make This Recipe Often This salad frequently appears in our home during spring, especially when I find fresh wild garlic. It’s easy to make, keeps well in the fridge, and works as a main dish or alongside other dishes. Lentils and wild garlic are easy to find in season, and the ingredients can be adapted based on what I have in the fridge. Tips and Variations Tips - Don’t let the lentils boil too hard; they should remain slightly firm. - If you have mature wild garlic, the leaves may be tougher. You can chop them a bit before adding them to the food processor. - If the pesto seems too thick, add 1-2 tablespoons of water or lemon juice. - Mix the salad gently so you don’t crush the lentils or tomatoes. Substitutions - If you can’t find fresh wild garlic, you can substitute it with baby spinach and a bit of garlic, but the flavor won’t be the same. - Instead of large tomatoes, you can use cherry tomatoes. - For a heartier version, you can add cubed feta cheese. Variations - If you want it to be more colorful, you can add thinly sliced red onion or a bit of fresh parsley. - It also works with black or brown lentils if you don’t have green. - For texture, you can add roasted pumpkin or sunflower seeds. Serving Ideas - The salad can be served plain as a light lunch or cold dinner. - It’s also suitable as a side dish with grilled meat or fish. - It can be packed in jars for a picnic or a work lunch. Frequently Asked Questions 1. Do I need to soak the lentils before cooking? It’s not mandatory, but if you soak them for a few hours, the cooking time decreases slightly. 2. Can I use red lentils? Red lentils cook very quickly and tend to become mushy. For this recipe, green or brown lentils are more suitable to keep the grains firm. 3. What can I substitute for wild garlic if I can’t find it? You can use baby spinach and garlic, but the flavor won’t be as fresh. 4. Can I make wild garlic pesto with an immersion blender instead of a food processor? Yes, it works well with an immersion blender too. Just be careful not to turn everything into a very fine paste. 5. If the salad sits overnight, does the taste change? The flavor becomes more pronounced, and the aromas blend better. However, the tomatoes may release more juice, and the texture may become slightly softer. Nutritional Values The values are approximate, per serving (out of 4): Calories: ~220 kcal Protein: 9-10 g Carbohydrates: 28-30 g Fats: 7-8 g Lentils provide protein and fiber, wild garlic is rich in vitamins, and olive oil contributes healthy fats. Tomatoes and cucumbers add volume and freshness without many calories. Storage and Reheating The salad keeps well in the fridge, in a covered container, for 2-3 days. I do not recommend reheating; it’s best served cold. If it sits longer, the lentils absorb some liquid, and the salad becomes creamier. If it seems too dry after a day, you can add a little lemon juice or oil.

Lentil salad with ramsons

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