About This Dish
A hearty, protein-rich salad that doubles as a side dish or light meal. Green or brown lentils are cooked until tender but still holding their shape, then dressed warm with olive oil, cumin, garlic, and lemon juice. Unlike the smooth lentil soup (adess), this salad keeps the lentils whole and features them front and center. It is a popular home-cooking staple, especially in households that observe meatless meals. Topped with a drizzle of good olive oil and eaten with bread, this humble salad is deeply satisfying and remarkably nutritious.
Ingredients
- 300 g Green or brown lentils
- 2 cloves Garlic, minced
- 1.5 tsp Ground cumin
- 1/2 tsp Paprika
- 4 tbsp Olive oil
- 3 tbsp Lemon juice
- 3 tbsp Fresh parsley
- to taste Salt and pepper
Instructions
- 1
Cook lentils in salted water for 20-25 minutes until tender but not mushy. Drain.
- 2
While warm, toss with olive oil, garlic, cumin, paprika, lemon juice, and salt.
- 3
Garnish with parsley. Serve warm or at room temperature.
Tips & Tricks
- Do not overcook — the lentils should hold their shape.
- Dress while warm so the lentils absorb the flavors.
- Add diced tomato and onion for a heartier version.