Turkish Green Lentil Salad Recipe
This healthy Turkish Green Lentil Salad (Yeşil Mercimek Salatası) combines tender green lentils, fresh tomatoes, onions, parsley, and aromatic spices with a tangy lemon and olive oil dressing. Naturally vegan and gluten-free, it's perfect as a light lunch, refreshing side dish, or traditional Turkish meze.
Servings: 4
Calories: 130kcal
Ingredients
For the Salad
- 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 (Turkish pomegranate molasses) optional
Instructions
Prepare the Salad
- Soak the lentils. Rinse the green lentils thoroughly, place them in a large bowl, and cover with plenty of cold water. Soak for approximately 2 hours, then drain.
- Cook the lentils. Bring 3 cups of fresh water to a boil in a medium saucepan. Add the drained lentils, reduce the heat, and simmer gently for approximately 20–30 minutes, checking regularly, until tender but still holding their shape.
- Drain and cool. Transfer the cooked lentils to a colander, rinse briefly under cold running water, and drain thoroughly. Allow them to cool.
- Prepare the vegetables. Finely chop the spring onions, slice the red onion, dice the tomato, grate the garlic, and chop the parsley and optional pickled chilies.
- Combine the ingredients. Transfer the cooled lentils to a large serving bowl. Add the spring onions, red onion, parsley, garlic, pickled chilies, cumin, chili flakes, and dried mint. Toss gently to combine.
For The Salad Dressing
- Mix the dressing. In a small bowl or jar, combine the olive oil, vinegar, lemon juice, optional pomegranate molasses, salt, and black pepper. Whisk or shake until well blended.
- Add flavor to the salad. Pour the dressing over the lentil mixture and toss gently until everything is evenly coated.
- Add the tomatoes. Fold in the diced tomatoes, being careful not to crush them.
- Rest and serve. Let the salad rest in the refrigerator for 20–30 minutes, if time allows. Taste, adjust the seasoning, and serve chilled or at room temperature.
Notes
- Lentils: Cook until tender but firm. Avoid overcooking, as mushy lentils will affect the salad's texture.
- Soaking: Soaking is optional, but it can shorten cooking time. Unsoaked lentils may need approximately 20–35 minutes, depending on their age and variety.
- Pomegranate molasses: Nar Ekşisi adds a distinctive sweet-tart flavor but can be omitted.
- Spice level: Adjust the chili flakes and pickled chilies to your preference.
- Make ahead: Prepare the salad several hours in advance and add the tomatoes shortly before serving.
- Storage: Refrigerate leftovers in an airtight container for up to 4 days.
- Serving: Enjoy as a light lunch, side salad, or part of a traditional Turkish meze spread.