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  • Hi.

  • Welcome to show military dot com I'm able I'm a new Gia and today we're gonna show you how to make a Greek lentil salad.

  • You know, it's always nice to have these wonderful salad than other than just, you know, let us some bread, tomatoes and some dressing thrown in.

  • And so any time you make any of these saddles at home, the whole someone's just probably great for lunch is great for picnics.

  • Not just any time you're in the mood for a little snack, right?

  • And the best part is, even though the salad, it's lentil based.

  • So there's some heaviness to it, you know, you really put of you.

  • Yeah, absolutely.

  • It's not a light lunch.

  • I mean, it will be a satisfying lunch.

  • Let's get started.

  • Very simple recipe.

  • So we have one cup off brown are lentils over here, we've washed it and just rinse it up.

  • So what we're gonna do with this is we're gonna boil it in eight cups of water, and we're gonna boil it for just 15 or 20 minutes until the lentil are very tender, but not mushy, because we do want the whole lentil to be seen in our salad?

  • Yep.

  • And also, the other thing we're gonna be adding in with the lentils is we got part five large mashed garlic clothes over here, and we're gonna be just adding that to the lentils and the water.

  • So let's get back to the stove and start.

  • The water has come to a boil, and we're gonna add in the garlic and the lentils.

  • To do this, we're gonna add very little salt because we're going to be adding in some other salty ingredients.

  • So just very little over here.

  • So once a lentil our end, we're going to reduce our flame to a medium low and let it cook for about 15 to 20 minutes until tender.

  • So lunch is cooking for 20 minutes now, and to test it out, just just take a couple of lentils out like this and just try one.

  • It should be a little firm, not mushy, but should not be raw.

  • And it's ready to go.

  • We can switch up the stove and strain out all the water.

  • So we strained it all the water's out.

  • What we're gonna now do is we're gonna put it in the fridge.

  • or the freezer are just allow it to cool down, and then we're gonna.

  • Meanwhile, we'll get all the other things prepped up and mix it all together.

  • Now, if you want to get rid of the garlic, you can, because a lot of flavor is already in the lentil.

  • But if you love garlic, leave it.

  • And if you don't like it, pull it out.

  • You know your choice, but I think it looks very pretty.

  • So the lentil came at.

  • We kept it in the freezer because we're running short on time and it was in there for just about 15 minutes or so, and it's actually cool to the touch, and we're ready to add in all of our other ingredients.

  • So here we have a couple off grape tomatoes that we've quartered, and you can use regular tomatoes.

  • Also, just ah, you know, take out the scenes.

  • So that way, it's not as watery.

  • 1/4 cup of Kalamata olives that you have chopped are sliced now.

  • Kalamata olives are not sold here than your regular black olives, so it provides a little bit different place than more Greek, and we've got some cucumber for the crunch, and we just quoted it Here, have some fresh basil leaves and it's honestly up to you how much you want to put it on.

  • We're just chop them up point so well and I just chopping the basil.

  • We also have some extra virgin olive oil.

  • We're gonna add two tablespoons.

  • That's not so good.

  • There you go.

  • We also have some freshly crushed.

  • We got some crush rich peppers.

  • Chili flakes for the brave at heart are the ones who just wanna have some fun.

  • There's a little bit of salt again.

  • You don't need to solve it too much because all those pretty salty and also repetitive cheese is pretty old and some feta cheese it's entirely up to You can increase more lime juice are all of some more kalamata olives and you can skip this step better Cheese is not available, and we got some goat cheese over here.

  • Mmm.

  • I'm just gonna crumble the goat cheese.

  • Go.

  • Cheese is very creamy, really yummy.

  • And you could put as much or as little as you like.

  • So that's, uh, very to taste it.

  • Honest, Abe, you know, diet, skip this step.

  • Finally, we have some lime juice again to taste, just squeeze it and taste it and just as necessary.

  • Mmm, yeah, and give it to us.

  • Look so pretty.

  • And once it's mixed on, everything is coated through its ready to enjoy.

  • So one of the things we want to mention his reviews the brown lentils.

  • You can use the green ones if you have those people for those, but both of them work out just the same.

  • And this is fabulous with the pita bread limit or pita chips.

  • Delicious.

  • You can even put it inside of a P.

  • Don't have a sandwich.

  • That was true.

  • Yes, fantastic.

  • So let's give it a shot trying to figure out what all I need a spoon, everything in there.

  • Mmm.

  • They're so good, said.

  • It's wonderful texture.

  • It really is good and and just chill it.

  • Keep in the refrigerator.

  • Children have it, and it's perfect for the summer.

Hi.

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