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Ingredients
2 cups small French lentils
4 tablespoons fresh lemon juice
¼ cup extra-virgin olive oil
1 teaspoon ground cumin, toasted
½ teaspoon ground turmeric
¼ teaspoon Tabasco sauce
½ teaspoon salt, plus more to taste
Freshly ground black pepper to taste
2 tablespoons finely chopped mint
2 tablespoons finely chopped dill
3 scallions, chopped
Nutritional analysis per serving (6 servings)
42 grams carbs; 313 calories; 7 grams monosaturated fat; 1 gram polyunsaturated fat; 1 gram saturated fat; 10 grams fat; 7 grams fiber; 202 milligrams sodium; 16 grams protein; 2 grams 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
- Step 1
Simmer the lentils in 4 cups of water until barely tender, about 20 minutes. Drain and cool. Add half the lemon juice. Toss well and set aside.
- Step 2
Put the olive oil in a skillet over high heat. Add the cumin and the turmeric, stirring constantly, for 1 minute. Remove from heat. Add the Tabasco, the salt and the remaining lemon juice and stir this into the lentils. Stir carefully to avoid getting a big mushy mess. Taste and adjust seasoning with additional salt and some pepper if you choose. Gently stir in the mint, dill and scallions, arrange on a large platter and serve at room temperature buffet style.
Private Notes