Celery lentil salad recipe
We start each day of a legume week with my favorite, lentils. Whether it is a variety of soups, stews, bulgur pilaf, meatballs or salad, it is filling and nutritious, a lifesaver. My favorite lentil dish as a child was lentils with sausage, which was also my mother's favorite dish as a child. In fact, sausages were not very common back then, my mother would go to Sakarya Street in Ankara and buy them. It is actually a very simple dish. You cook black (green) lentils without meat - minced meat, with a little tomato paste, and while it is cooking, you chop sausages into it.
Aylin Oney TanAnother very easy recipe is lentil salad made with black lentils. It is easy and delicious and healthy. I learned this recipe in Italy, then I came across a very similar one in Büyükada. Soak 1 cup of lentils in salted water. You don't have to soak them overnight, an hour or two is enough. Change the water, add a teaspoon of salt until it covers them and boil. The lentils will soften very well, they will never be soggy but they will not be boiled so much that they fall apart. Drain immediately when they are soft. Add plenty of crushed garlic and finely chopped celery leaves, turn them upside down, add the vinegar and olive oil and adjust the salt.
You can add 3-5 cloves of garlic to this salad, depending on its size. Chop the celery leaves to the size of lentils, but the amount should be as much as the volume of the lentils, or even more. Another tip is to add the celery leaves while the lentils are still boiling. Because celery leaves are tender leaves, they will soften a little.
Remember, vinegar is better for legume salads and lentil salads, not lemon juice. The trio of garlic, vinegar and olive oil is the guarantee of flavor. Bon appetit!
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