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
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.