Salatet Adas (Brown Lentil Salad with Herbs, Cumin and Lemon)
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Ingredients
- 300 g dried brown lentils
- 5 tbsp extra virgin olive oil
- 2 lemon
- 1.5 tsp ground cumin
- 1 red onion
- 4 spring onions
- 3 tomatoes
- 1 cucumber
- 1 red pepper
- 40 g fresh flat-leaf parsley
- 15 g fresh mint
- 80 g pomegranate seeds
Nutrition (per serving)
- Calories
- 514 kcal
- Protein
- 22.2 g
- Carbohydrate
- 54.7 g
- of which sugars
- 13.1 g
- Fat
- 18.8 g
- of which saturates
- 2.7 g
- Fibre
- 15.1 g
- Salt
- 0.06 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Rinse the dried brown lentils and simmer in plenty of unsalted water for 20-25 minutes until tender but still holding their shape. Drain and spread out for 10 minutes to cool a little.
- 2
Whisk the extra virgin olive oil with the juice of the lemons, the cumin and 1 tsp salt, and toss with the warm lentils so they soak up the dressing.
- 3
Finely chop the red onion and spring onions, dice the tomatoes, cucumber and red pepper, and chop the parsley and mint.
- 4
Fold the vegetables and herbs through the lentils, scatter with the pomegranate seeds and serve at room temperature.
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