Lentil Salad with Black Cumin
by Editorial Staff
Summary
| Prep Time | 25 mins |
| Total Time | 1 hr 25 mins |
| Course | Side Dish |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 250 g lentils (belua, other if necessary)
- 2 small onions
- 2 cloves garlic)
- 1 bunch parsley, (or more)
- 2 tablespoon black cumin
- Vinegar (white wine vinegar)
- olive oil
- salt
- pepper
- possibly cumin
- 2 potato (s), possibly boiled and diced
Print Recipe
Pin Recipe Instructions
- Boil the lentils in unsalted water, drain and add the vinegar - take plenty of vinegar (several tablespoons), the lentils may be quite sour! Let cool down, if necessary season again with vinegar. Do not salt earlier, otherwise the lentils will no longer soak up the vinegar!
- Chop the onions, fry them in plenty of olive oil until they are lightly translucent, squeeze in the garlic and remove from the fire. Mix the onion, garlic and oil mixture, plenty of chopped parsley and black cumin (can be more or less than 2 tablespoons depending on your taste) with the lentils and season with salt and pepper.
- If you like, you can add a touch of cumin (but should not be dominant); Small diced potato pieces are also good.
- The salad tastes best when it can sit for a few hours or overnight and then seasoned again!
- The black cumin is really super good in the salad, it makes for that certain something for my taste!
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