Green Lentil Salad
Green Lentil Salad
A light, healthy and refreshing salad that is tasty year round - but perfect in summer.
Servings: 4
Calories: 130kcal
Ingredients
- 1 cup green lentils (around 200g)
- 1 large tomato (or two medium ones), deseeded and diced
- 1 bunch spring onions, trimmed, cleaned and finely chopped
- 1 red onion quartered and cut into thin slices
- ½ bunch flat leaf parsley roughly chopped
- 2 cloves garlic, peeled and grated
- 2 red pickled chillies, finely chopped (optional)
- 1 tsp chilli flakes
- ½ tsp ground cumin
- ½ tsp dried mint
For The Salad Dressing
- 3 tbsp olive oil
- 1 tbsp lemon juice
- 2 tsp vinegar you can use grape vinegar or white wine vinegar
- ½ tsp nar ekşisi (sour pomegranate sauce - optional)
- Small pinch of salt and black pepper
Instructions
For The Salad
- Soak your green lentils in water for a couple of hours until they start to soften and swell.
- Drain your lentils.
- Bring 3 cupfuls of water to the boil and add your lentils.
- Cover and simmer for around 30 minutes - check them occasionally as you want to keep them whole. They will start to break up if they become too soft.
- Once cooked, drain them in a colander and pour cold water over them to cool them down and stop them cooking further.
- When they have cooled, add your lentils to a serving bowl.
- Now add the rest of your salad ingredients, except the tomatoes, and mix together gently.
- Scatter your chopped tomato over the top.
For The Salad Dressing
- In a small bowl, mix together all your dressing ingredients and do a taste test.
- Add more lemon or oil if necessary.
- Drizzle your dressing over the salad and gently mix everything together.
Notes
Pickled chillies and nar ekşisi are both optional ingredients.
Nutrition
Calories: 130kcal
Photo credit and inspiration: turkeysforlife.com
