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Middle Eastern · Salad
Syrian-Style Lentil and Chard Salad
Tender French green lentils tossed with sweet browned onion, wilted chard and cilantro, dressed with olive oil, lemon and grape molasses. Better after a rest, so make it ahead and serve cool.
- YieldServes 4 to 6 as a meze or side
- Hands-on35 min
- Total2 h 1 min
- Difficulty
Ingredients
- 300 gFrench green lentils, picked over for stones
- 1400 mlwater, for cooking the lentils
- 3 tspkosher salt, plus more to taste
- 120 mlextra-virgin olive oil, divided: 2 tbsp for the pan, the rest for dressing
- 200 gsweet onion, sliced (about 1 1/2 cups)
- 1 tbspgarlic, finely chopped
- 10chard leaves, stalks removed, leaves cut into thin ribbons (about 3 cups)
- 1 tbsplemon juice, freshly squeezed
- 2 tbspgrape molasses, pomegranate molasses works too
- 30 gfresh cilantro leaves, chopped (about 3/4 cup)
- to tasteblack pepper, freshly ground
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