Oriental Lentil Salad with 1,000 Spices
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Cook Time | 20 mins |
| Total Time | 40 mins |
| Course | Side Dish |
| Cuisine | European |
| Servings (Default: 6) |
Ingredients
- 2 ½ cup puy lentils, green
- 1 onion (s), red
- 1 cup walnuts
- 1 cup barberries
- 0.3 cup capers
- 0.3 cup olive oil
- 0.2 cup apple cider vinegar
- 2 tablespoon maple syrup
- 1 tablespoon mustard, hotter
- 2 teaspoons salt
- 2 teaspoons ground pepper
- 1 teaspoon cumin powder
- 0.5 teaspoon ½ turmeric powder
- 0.5 teaspoon ½ coriander powder
- 0.5 teaspoon ½ cardamom powder
- 0.25 teaspoon ¼ cayenne pepper
- 0.25 teaspoon ¼ clove powder
- 0.25 teaspoon ¼ nutmeg, grated
- 1 pinch (s) cinnamon powder
- 0.5 ½ bunch parsley, freshly chopped
Print Recipe
Pin Recipe Instructions
- Wash the lentils, drain them and, according to the instructions on the package, cook them in enough water for approx. 15-20 minutes, not too soft. Rinse the cooked lentils under cold water.
- For the dressing, mix the ingredients from olive oil to parsley well. Finely chop the onion and walnuts. The salad turns out best when all the ingredients are roughly the same size. If necessary, chop the barberries and capers a little smaller. Instead of barberries, other dried fruits such as raisins, dates or cranberries can also be used.
- Mix together the lentils, dressing, onion, walnuts and barberries. If you like, you can add goat cheese and rocket just before serving.
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