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Turkish Green Lentil Salad
Category: Salad - (727)
Origin: Turkey
Source: Turkey's For Life
A light, healthy & refreshing salad that is tasty year round – but perfect in summer. Servings: 4
Ingredients:
For The Salad
- 1 cup green lentils around 200g
- 1 large tomato or two medium ones, deseeded & diced
- 1 bunch spring onions trimmed, cleaned & finely chopped
- 1 red onion quartered & cut into thin slices
- ½ bunch flat leaf parsley roughly chopped
- 2 cloves garlic peeled & grated
- 2 red pickled chillies finely chopped (optional)
- 1 teaspoon chilli flakes
- 1/2 teaspoon ground cumin
- 1/2 teaspoon dried mint
For The Salad Dressing
- 3 tablespoons olive oil good quality
- 1 tablespoon lemon juice
2 teaspoons vinegar
- ½ teaspoon sour pomegranate sauce optional
- salt & pepper to taste
- 1 cup green lentils around 200g
- 1 large tomato or two medium ones, deseeded & diced
- 1 bunch spring onions trimmed, cleaned & finely chopped
- 1 red onion quartered & cut into thin slices
- ½ bunch flat leaf parsley roughly chopped
- 2 cloves garlic peeled & grated
- 2 red pickled chillies finely chopped (optional)
- 1 teaspoon chilli flakes
- 1/2 teaspoon ground cumin
- 1/2 teaspoon dried mint
For The Salad Dressing
- 3 tablespoons olive oil good quality
- 1 tablespoon lemon juice
2 teaspoons vinegar
- ½ teaspoon sour pomegranate sauce optional
- salt & pepper to taste
Preparation:
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 & gently mix everything together.
Notes
Please note, nutritional values are only a rough guide and depend on how much of each ingredient you use.
Prep time includes a couple of hours for soaking your lentils.
Pickled chillies and nar eksisi are both optional ingredients.
If you are using fresh mint rather than dried, add around 4-5 leaves, finely chopped.
For the vinegar in the salad dressing, you can use white wine vinegar but we like tangy flavours so we use the regular grape vinegar widely available
- 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 & gently mix everything together.
Notes
Please note, nutritional values are only a rough guide and depend on how much of each ingredient you use.
Prep time includes a couple of hours for soaking your lentils.
Pickled chillies and nar eksisi are both optional ingredients.
If you are using fresh mint rather than dried, add around 4-5 leaves, finely chopped.
For the vinegar in the salad dressing, you can use white wine vinegar but we like tangy flavours so we use the regular grape vinegar widely available
Nutrition Values:
Calories; 130kcal per Serving
