Arabic Lentil Salad
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Cook Time | 20 mins |
| Total Time | 1 hr 40 mins |
| Course | Salad |
| Cuisine | European |
| Servings (Default: 3) |
Ingredients
- 150 g lentils, (mountain lentils)
- 2 clove (s) garlic, finely chopped
- 4 spring onions, cut into thin rings
- 0.5 ½ small chilli pepper (s), red, very finely chopped or some chilli powder
- 3 tablespoon lime juice
- 4 tablespoon olive oil
- 2 teaspoons ground cumin
- Salt and pepper, black, from the mill
- 2 tablespoon mint, fresh, finely chopped
- 3 tablespoon parsley, smooth, finely chopped
Print Recipe
Pin Recipe Instructions
- Make a vinaigrette from lime juice, olive oil, garlic, cumin, pepper and salt.
- Put the lentils on with cold water and simmer for 15 to 20 minutes, they should still have a bit of bite. Drain and mix immediately with the vinaigrette. Let cool a little, then add the spring onion, chilli strips and the herbs. Let it steep for at least an hour and season again to taste.
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