½pounddried lentilspicked over, rinsed, and drained
½mediumonion
1whole clove
1bay leaf
½carrotpeeled and cut into small cubes (about ½ cup)
1garlic clove
Salt
Freshly ground black pepper
¼cupextra-virgin olive oil
1tablespoonred wine vinegar
2tablespoonsfinely chopped onion
1garlic clovemashed
2tablespoonsfinely chopped pimientoor roasted red pepper
Instructions
Cook the lentils: In a medium saucepan, place the lentils with enough water to cover.
Add the half onion, whole clove, bay leaf, diced carrot, whole garlic clove, salt, and black pepper.
Stir to combine, then bring to a boil over high heat.
Reduce the heat to low, cover, and simmer for about 35 minutes or until the lentils are barely tender.
Rinse the cooked lentils well under cold water and drain.
Discard the onion, bay leaf, clove, and garlic.
Prepare the salad: In a medium bowl, combine the cooked lentils, diced carrot, extra-virgin olive oil, red wine vinegar, salt, black pepper, finely chopped onion, mashed garlic, and finely chopped pimiento.
Let the salad sit for at least 1 hour to allow the flavors to meld.
Serve: Serve the lentil salad at room temperature or refrigerate for at least 2 hours to serve cold.
Enjoy the hearty and flavorful Lentil Delight!
Notes / Tips / Wine Advice:
Wine Advice:
A medium-bodied red wine such as Tempranillo or Garnacha would complement this dish nicely.