in Middle East

Arabic lentil salad

updated

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Ingredients for 3 servings:

  • 150 g mountain lentils
  • 4 spring onions, cut into fine rings
  • ½ small red chili pepper(s), very finely chopped or some chili powder
  • 2 tbsp mint, fresh, finely chopped
  • 3 tbsp parsley, flat, finely chopped
  • 3 tbsp lime juice
  • 4 tbsp olive oil
  • 2 garlic cloves, finely chopped
  • 2 tsp cumin powder
  • Salt and pepper, black, from the mill

Instructions

Working time approx. 20 minutes; Rest time approx. 1 hour; Cooking/baking time approx. 20 minutes; Total time approx. 1 hour 40 minutes

Make a vinaigrette with lime juice, olive oil, garlic, cumin, pepper, and salt. Add cold water to the lentils and simmer for 15 to 20 minutes; they should still have some bite. Drain and immediately toss with the vinaigrette. Let cool slightly. Then add the spring onions, chili strips, and herbs. Let stand for at least an hour and season again to taste.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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