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Lentil Salad

Lentil Salad
I love lentils and we used to only make lentil stew with green lentils until I had this salad at my dear friend Ozge’s house. Her grandmother who was a very talented cook had made it for lunch, this is her recipe and I remember making it as soon as I went home for my parents. It is a vegetarian dish that is packed with both flavour and protein.

  • 1 cup green lentils
  • 1 medium red onion, finely diced
  • 1 carrot, shredded
  • 1 cup parsley, chopped
  • ½ cup dill, chopped
  • 2 lemons
  • ¼ cup olive oil
  • Salt
Wash the lentils and soak in cold water for a few hours, drain and place them in a medium size pot, cover with cold water, bring to a boil and simmer until tender, drain and set aside.

Meanwhile, in a large bowl, combine the juice of 2 lemons and the olive oil; add the onion, carrot, parsley and dill. Mix the drained warm lentils with the other ingredients, season with salt and cover with plastic wrap. Let it stand for at least an hour on the counter or a few hours in the fridge. Serve cold or at room temperature.

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