Beet and Pomegranate Salad
Tender beets with dill, parsley, walnuts and pomegranate in a lemon and olive oil dressing.
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Green Lentil Salad
Yeşil Mercimek Salatası
Whole green lentils with tomato, onions and parsley in a cumin, mint and lemon dressing.
- Prep
- 15 min
- Cook
- 30 min
- Rest
- 2 hr
- Total
- 2 hr 45 min
- Servings
- 4
Ingredients
- 1 cup Dry green lentils
- 1 Large tomato
deseeded and diced
- 1 bunch Spring onions
trimmed and finely chopped
- 1 Red onion
quartered and thinly sliced
- ½ bunch Parsley
roughly chopped
- 2 cloves Garlic
grated
- 1 tsp Turkish red pepper flakes
- ½ tsp Ground cumin
- ½ tsp Dried mint
- 3 tbsp Olive oil
- 1 tbsp Lemon juice
- 2 tsp Grape vinegar
- Table salt, to taste
- Black pepper, to taste
- 3 cups Water for cooking
- Water for soaking and rinsing, as needed
Method
Cover the lentils with water and soak for 2 hours, until they begin to swell and soften. Drain.
Bring the measured cooking water to a boil. Add the lentils, cover and simmer for 30 minutes, checking that the grains remain whole. Drain and rinse with cold water to cool them and stop further cooking.
Combine the cooled lentils, spring onions, red onion, parsley, garlic, red pepper flakes, cumin and dried mint. Scatter the tomato over the top.
Whisk the olive oil, lemon juice, vinegar, salt and black pepper together. Add to the salad and fold gently.
Cooking guidance
Start with dry green lentils and keep an eye on their texture while simmering. Drain while they still hold their shape; split lentils will make a softer salad.
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