Salads
Simple, nutritious, and colorful. This Green Lentil Salad brings together earthy lentils with fresh herbs and tangy pickles. It’s light enough to serve as a side dish but hearty enough to stand on its own as a main meal. Plus, it’s super easy to throw together once your lentils are cooked!
Ingredients :
- 1 cup dried green lentils (rinsed)
- 3 cups water (for boiling)
- 1 large roasted capia pepper for extra flavor
- 2 pickled cucumbers (gherkins/cornichons)
- 2 stalks spring onions (scallions)
- 1/4 bunch fresh parsley
- 1/4 bunch fresh dill
- 1/2 cup pomegranate seeds (adds a fresh crunch)
- FOR THE DRESSING:
- 4-5 tbsp extra virgin olive oil
- Juice of 1 lemon (freshly squeezed)
- 1/2 tsp salt
- Optional: 1 tbsp Pomegranate Molasses (Nar Ekşisi - highly recommended)
Preparation :
- Rinse the green lentils thoroughly under cold water.
- Place the lentils in a pot and cover with 3 cups of water. Bring to a boil, then reduce heat to medium-low.
- Simmer for about 20-25 minutes. TASTE TEST: The lentils should be tender but still hold their shape (al dente). Do not overcook them into mush.
- Drain the black cooking water and rinse the lentils under cold water to stop the cooking process. Let them drain and cool completely.
- While lentils are cooling, prepare the vegetables: Chop the capia pepper and pickles into small cubes (brunoise).
- Finely chop the spring onions, parsley, and dill.
- Prepare the dressing: In a small bowl or jar, whisk together the olive oil, lemon juice, salt (and pomegranate molasses if using) until well combined.
- In a large salad bowl, combine the cooled lentils, chopped peppers, pickles, spring onions, parsley, and dill.
- Pour the dressing over the salad and toss gently to coat everything evenly.
- Finally, gently fold in the pomegranate seeds.
- Serve immediately or let it rest in the fridge for 15 minutes for flavors to meld.
