Green Lentil Salad
This lentil salad recipe is light and healthy, perfect for any time all year around.
Servings: 4
Calories: 130kcal
Ingredients
- 1 cup green lentils (around 200g)
- 1 bunch spring onions, trimmed, cleaned and finely chopped
- 1 red onion quartered and cut into thin slices
- 1 large tomato (or two medium ones), deseeded and diced
- 2 red pickled chillies, finely chopped (optional)
- ½ tsp ground cumin
- ½ bunch flat leaf parsley roughly chopped
- 2 cloves garlic, peeled and grated
- 1 tsp chilli flakes
- ½ tsp dried mint
For The Salad Dressing
- 3 tbsp olive oil
- small pinch of salt and black pepper
- 2 tsp vinegar you can use grape vinegar or white wine vinegar
- 1 tbsp lemon juice
- ½ tsp nar ekşisi (sour pomegranate sauce - optional)
Instructions
For The Salad
- If you are making the salad plan it ahead since you have to soften the lentil by soaking the green lentils in water for a few hours.
- The next step is to drain all the water from your green lentils.
- Turn the oven to medium heat and add a pot filled up with 3 cups of water. After it starts boiling, add your lentils.
- Now cover the pot and let it cook for around 30 minutes and from time to time check to be sure the lentils are not getting stick and breaking.
- When they are ready you can use a colander to drain them and have cold water going through to cool them down.
- Now grab a serving bowl and add your lentils.
- Add the rest of the ingredients to the bowl and mix together, but leave the tomatoes.
- Chop the tomato and spread them over the top.
For The Salad Dressing
- Use a small jar to mix together the ingredients for your dressing.
- Adjust if necessary upon your taste.
- Add the dressing over the bowl with salad and mix everything gently.
Notes
Optional ingredients are nar ekşisi and pickled chillies.