Middle Eastern Lentil Salad

Published August 13, 2009

Total Time
40 minutes
Rating
4(73)
Comments
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This spicy salad is one of my favorite lentil preparations. The trick is not to overcook the lentils, which should be al dente.

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Ingredients

Yield:Serves six
  • ¼ cup extra virgin olive oil

  • 2 to 3 large garlic cloves (to taste), minced

  • ¾ teaspoon cumin seeds, freshly ground

  • ¾ teaspoon coriander seeds, freshly ground

  • 1 ½ cups brown or green lentils, washed and picked over

  • Salt

  • freshly ground pepper to taste

  • 1 tablespoon freshly squeezed lemon juice (more to taste)

  • 2 tablespoons chopped fresh cilantro

Ingredient Substitution Guide
Nutritional analysis per serving (6 servings)

32 grams carbs; 254 calories; 7 grams monosaturated fat; 1 gram polyunsaturated fat; 1 gram saturated fat; 10 grams fat; 5 grams fiber; 146 milligrams sodium; 12 grams protein; 1 gram sugar

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Place the lentils in a medium saucepan, cover by 1 inch with water and bring to a boil. Add 1 teaspoon salt, reduce the heat and cook just until the lentils are al dente, about 25 minutes.

  2. Step 2

    Meanwhile, heat 3 tablespoons of the olive oil and the garlic in a small frying pan or saucepan over medium heat. When the garlic begins to sizzle, add the spices. Stir together for about 30 seconds, then remove from the heat and set aside.

  3. Step 3

    When the lentils are just tender, drain through a strainer set over a bowl. Toss at once in another bowl with the garlic, spices, cilantro and lemon juice. Taste and adjust salt. If the lentils seem a little dry, add a few tablespoons of the broth. Transfer to a serving platter, drizzle the remaining olive oil over the top and serve warm or at room temperature.

Tip
  • Advance preparation: This will keep for three days in the refrigerator. You might want to warm it before serving it, and drizzle on a little more olive oil.Martha Rose Shulman can be reached at martha-rose-shulman.com.

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Ratings

4 out of 5
73 user ratings
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Comments

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This was a lovely spiced lentil salad. The description says it's "spicy," but spiced is the better word for it. We ate it with sauteed greens, some potatoes, and some Greek yogurt. Nice, simple cooking!

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