Why it works: Lentils and shallot share more aroma than cooks usually use. They rank in the top 1% of all ingredient pairs, and cooks put them together in 20 recipes. Both carry coumarin, which smells sweet, hay. The science ↓
Lentil Salad
Ingredients
Directions
Prepare
Peel the shallots, then cut them lengthwise in half. Seed the chiles and cut into 1" x 1/8" strips.
Wash the lentils under cold running water.
Cook the lentils
Simmer the lentils in lightly salted water for 25 to 30 minutes, or until tender but still somewhat firm.
Drain the lentils and rinse them under cold water to cool them. Drain again and set the lentils aside.
Dress and marinate
Combine the vinegar, oil, salt, and pepper in a bowl, beating with a whisk.
Add the lentils, shallots, and chiles to the bowl. Stir gently to mix well.
Marinate at room temperature for about 30 minutes before serving, stirring periodically.
Nutrition, whole recipe (rough)
What these numbers assume: 7 portions
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Olive Oil | 1 tbsp (14g) | 119 |
| Lentil | 1/2 cup cooked (99g) | 115 |
| Wine | 2 tbsp cooking wine (30ml) | 25 |
| Shallot | 1 tbsp minced (10g) | 7 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Salt | 1 tsp (6g) | 0 |
One typical portion per ingredient; the recipe's quantities are not counted. A rough guide only, not for medical or dietary planning.
Steps grouped into stages for easier reading; the method is the source's own.
Explore the science
The flavor team
The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.
-
Lentils + shallottop 1% of all pairsSmell alikestrongCooked together20 recipes
Shared aroma: coumarin (sweet, hay).
-
Pepper + shallottop 11% of all pairsSmell alikemoderateCooked together5,898 recipes
Shared aroma: 2,4-decadienal (seaweed).
-
Vinegar + shallottop 12% of all pairsSmell alikemoderateCooked together2,374 recipes
Shared aroma: isobutyraldehyde (malty, green).
-
Wine + vinegartop 12% of all pairsSmell alikemoderateCooked together3,493 recipes
Shared aroma: sotolon (curry, maple).
-
Lentils + peppertop 13% of all pairsSmell alikemoderateCooked together812 recipes
Shared aroma: coumarin (sweet, hay).
Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs
What each ingredient does
- Lentils
- Provide the bulk and firm, tender texture of the salad.
- Wine vinegar
- Adds acidity that brightens the dressing and flavors the lentils.
- Oil
- Adds fat that carries flavor and coats the lentils and vegetables.
- Shallot
- Contributes a mild, sharp onion flavor and crunch.
- Anaheim chiles
- Add mild heat and fresh vegetable flavor.
The step that matters
Simmer the lentils until tender but still firm. Lentils cooked too long turn mushy and break down, while undercooked ones stay hard. Stopping at the point of tender but still firm keeps their shape in the salad, and cooling them under cold water halts further cooking.
Swap the lentils
How well each one fits the dish's main ingredients (wine, vinegar, pepper, shallot):
- Chestnutfits about as well
- Black-eyed peafits about as well
- Sesamefits about as well
- Lentilsthe original
Fit is the average pairing score against wine, vinegar, pepper, shallot. Candidates are from the same food group and used in at least 100 recipes.
“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.
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