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Harissa-Honey Lentil Salad with Almonds
Lentils du Puy are a French variety with a speckled green color and a firm, nutty texture even when fully cooked. In this recipe we dress Puy lentils, carrots and tangy-sweet raisins (or chopped dried apricots) with a harissa- and honey-spiked lemon vinaigrette. The lentils require about 20 minutes of simmering; use that time to prep the other ingredients for the salad. Served at room temperature or even lightly chilled, this is a great side to roasted or grilled meats of any sort, but also makes a terrific light vegetarian main.
4
Servings
Tip
Don’t allow the lentils to cool completely before tossing them in the dressing. If dressed when warm, the lentils will absorb some of the seasonings so they’re flavorful inside and out.
40 minutes
Ingredients
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1cup lentils du Puy, rinsed and drained
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Kosher salt and ground black pepper
Directions
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01In a large saucepan, combine the lentils, ½ teaspoon each salt and pepper and 5 cups water. Bring to a simmer over medium-high, then reduce to medium and cook, uncovered and stirring occasionally, until the lentils are tender but still hold their shape, 20 to 25 minutes. Drain in a colander and cool for about 10 minutes.
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January 4, 2023
Yum
Made this recipe it was easy to make and taste was superior.
February 6, 2023
Easy and Yummy
As we all know, raisins are evil, so I went with the apricot option. With that squared away, we enjoyed a lovely, fast, and healthy salad.
January 17, 2023
Very tasty
This is one of my favorite recipes on milk Street. It's very satisfying. And interesting food. And yes, the carrots are raw and add a nice crunch to the dish
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