Turkish Lentil Salad
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 1 hr 30 mins |
| Course | Salad |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 250 g lentils
- 6 tablespoon olive oil
- 1 lemon (s), juice it
- Salt and pepper, black, from the mill
- 3 onion (s)
- 2 cloves garlic
- 1 teaspoon ground cumin
- 2 sprigs mint
- 0.5 ½ bunch parsley
- 75 g olives, black, without stone
- 4 tomato (s)
- 3 egg (s), hard-boiled
- Red wine vinegar
- 100 g feta cheese
Print Recipe
Pin Recipe Instructions
- Sort out the lentils, rinse with cold water in a colander and bring to the boil covered with cold water. Cook over low heat for 20 to 60 minutes, but not too soft. Drain the lentils and place them in a bowl, mix with 5 tablespoons of olive oil and the lemon juice while still warm. Salt and pepper well.
- Peel the onions and garlic cloves. Finely dice the onions and fry them in the remaining olive oil until they are translucent without browning. Press the garlic through the press, sprinkle with cumin, mix everything and fry gently for another 1 to 2 minutes. Mix carefully into the lentils without crushing them.
- Rinse the mint and parsley, pat dry and do not chop too finely. Mix with the lentils and let the lettuce stand for 1 hour, turning occasionally.
- Roughly chop the olives. Wash the tomatoes, dry them, remove the stems and divide them into eighths or slices like the peeled eggs. Season the lentil salad with salt, pepper, vinegar and olive oil, serve with olives, tomatoes and eggs and crumble the feta cheese over it.
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