A lentil salad with lemon is a nice combination. The earthiness and firmness of the lentils with the slight acidity of the lemon along with the greens, makes for a hearty meal salad. Delicious with Turkish bread with homemade baba ganoush.
Tip! You can also combine this salad well with chickpeas or capuchins.
Ingredients for 3 to 4 people lentil salad
- 150 grams of organic lentils
- 100 grams of broad beans (can be from the freezer)
- 150 grams of cucumber
- 2 large tomatoes
- 1 large onion
- 1 yellow bell bell pepper
- 1 generous handful of fresh cilantro
- 1 generous handful of fresh flat parsley
- 1 tsp cumin seeds
For the dressing:
- 100 ml lemon juice (about 2 lemons)
- 30 ml sherry vinegar
- 75 ml of olive oil
- 2 cloves of garlic
Preparation of lentil salad
- Clean the lentils in a sieve. Set aside. Take a bowl and put hot to almost boiling water in it. Add the frozen broad beans to the hot water and let thaw for a few minutes. When the broad beans are soft take them out.
- Cut the cucumber into 4 long strips and make small cubes. Chop the onion finely.
- Cut the tomatoes into pieces. And you do the same for the bell bell pepper.
- Finely chop the fresh cilantro and parsley. Keep a small amount of cilantro in reserve.
- Take a mortar, put the cumin seeds in this and grind it finely. It doesn’t have to be completely crushed.
- Put all the vegetables and herbs in a large bowl and set aside.
- Make the garlic as small as possible. Pressing is also allowed. What you yourself like.
- Cut the lemons by 2 and squeeze them. Collect the juice.
- Then add the sherry vinegar and olive oil and mix well. Add the garlic and stir well again.
- Mix the salad with the dressing and spoon about the same amount onto each plate.
- As a finishing touch a little extra cilantro over everything.
Delicious with Turkish bread or Lebanese bread. Make more salads? Then check out the list of all vegetarian and vegan salads.
