Lentil salads are popular throughout the Mediterranean but there is a simple and healthy recipe from Turkey that the whole family will enjoy. Seasoned with a lemon vinaigrette and perfectly garnished, this recipe will have everyone in their chair before the dish hits the table!
- 2 cups sprouted Bio-Bud™ Lentils
- 4 cups water
- 1/4 cup olive oil
- 1 onion, finely chopped
- 2-3 garlic cloves, minced
- 2 tsp ground cumin
- 1-2 lemons, juice only
- 1 bunch parsley, minced
- salt and pepper, to taste
- 2 tomatoes wedges (optional)
- 2 eggs hard-boiled (optional)
- 8-10 black olives, pitted (optional)
- 1/4 cup feta cheese, cubed or crumbled (optional)
Add the lentils to the water in a large saucepan and bring to a boil over medium-high heat. Reduce heat, cover and simmer for 20-30 minutes or until cooked through. Do not overcook. Drain and rinse with cold water.
Heat the olive oil in a sauté pan over medium heat. Add the onion and sauté until translucent. Add garlic and cumin and sauté for another 1-2 minutes.
Place the lentils in a large bowl with the onions and garlic. Stir in the lemon juice, parsley, salt and pepper. Set aside for at least 30 minutes to allow the flavors to marry.
Adjust seasoning and place the lentil salad in a serving bowl and garnish with any or all of the optional ingredients as desired. Serve at room temperature.
Serves 4 to 6
Variations: Substitute red or white wine vinegar for the lemon juice if you prefer. Stir in a little chopped mint or dill.