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Turkish Lentil Salad

Turkish Lentil Salad
Shasha Bio-Bud Lentils

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!

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DifficultyIntermediate
Prep Time20 minsCook Time45 minsTotal Time1 hr 5 mins

 2 cups sprouted Bio-Bud Lentils
 4 cups water
 ¼ cup olive oil
 1 onion, finely chopped
 2 garlic cloves, minced
 2 tsp ground cumin
 2 lemons, juice only
 1 bunch parsley, minced
 salt and pepper to taste
 2 2 tomatoes wedges (optional)
 2 eggs hard-boiled (optional)
 8 black olives, pitted (optional)
 ¼ cup feta cheese, cubed or crumbled (optional)

1

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.

2

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.

3

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 mature.

4

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.

5

Variations: Substitute red or white wine vinegar for the lemon juice if you prefer. Stir in a little chopped mint or dill.

Ingredients

 2 cups sprouted Bio-Bud Lentils
 4 cups water
 ¼ cup olive oil
 1 onion, finely chopped
 2 garlic cloves, minced
 2 tsp ground cumin
 2 lemons, juice only
 1 bunch parsley, minced
 salt and pepper to taste
 2 2 tomatoes wedges (optional)
 2 eggs hard-boiled (optional)
 8 black olives, pitted (optional)
 ¼ cup feta cheese, cubed or crumbled (optional)

Directions

1

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.

2

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.

3

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 mature.

4

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.

5

Variations: Substitute red or white wine vinegar for the lemon juice if you prefer. Stir in a little chopped mint or dill.

Turkish Lentil Salad