in Africa, Egypt

Oriental lentil salad

updated

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Ingredients for 4 servings:

  • 250 g lentils (dark)
  • 2 lemons, juice
  • 2 garlic cloves
  • Sea salt
  • 4 tbsp olive oil
  • ½ bunch parsley
  • ½ tsp coriander, ground
  • ½ tsp cumin, ground
  • Pepper, from the mill

Instructions

Working time approx. 10 minutes; Rest time approx. 6 hours; Total time approx. 6 hours 10 minutes

For lovers of oriental cuisine, this is a nice addition to a mezze starter

Soak the lentils in water overnight. The next day, cook without salt until the lentils are firm to the bite. Then add salt. Drain the lentils in a sieve. Finely chop the parsley and mix with olive oil, coriander, cumin, and pepper to make a marinade. Pour over the still-hot lentils and mix well. Season with salt, if desired. The salad should sit for at least half a day.

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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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