Description
A refreshing Hungarian lentil salad, perfect as a side dish or light meal.
Ingredients
Scale
- 250g dried lentils
- 1 onion, finely chopped
- 2 cloves garlic, minced
- 2 tbsp vinegar
- 3 tbsp olive oil
- 1 tsp salt
- 1/2 tsp black pepper
- 1 tsp paprika
- 1 bay leaf
Instructions
- Rinse lentils under cold water
- Boil lentils with bay leaf until tender (about 20 minutes)
- Drain and let cool
- Mix vinegar, oil, salt, pepper and paprika
- Combine lentils with dressing and chopped onion
- Refrigerate for at least 1 hour before serving
Notes
- Best served chilled
- Tastes better the next day
- Add chopped parsley for freshness
- Prep Time: 10 mins
- Cook Time: 20 mins
- Category: Salad
- Method: Boiling
- Cuisine: Hungarian
Nutrition
- Serving Size: 1 cup
- Calories: 220
- Sugar: 2g
- Sodium: 300mg
- Fat: 10g
- Saturated Fat: 1.5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 8g
- Protein: 10g
- Cholesterol: 0mg
Keywords: lentil salad Hungarian vegetarian cold salad