Turkish · Lunch
Green Lentil Salad
Cooked green lentils are tossed warm with red onion, tomato, parsley, and mint in a lemon and olive oil dressing sharpened with sumac and cumin. Served at room temperature, it draws on the eastern Turkish tradition of pairing earthy pulses with bright acidity and fresh herbs alongside crumbled feta.
$3
15 minsPrep
20 minsCook
35 minsTotal
EasyLevel
Nutrition per serving
411Calories
18.9gProtein
21.3gFat
40.1gCarbs
6.6gSugar
15.6gFiber
615mgSodium
25mgChol
5.7gSat Fat
820mgPotassium
220mgCalcium
5.5mgIron
0.2mcgVitamin B12
21mgVitamin C
vegetarian
gluten-free
low-calorie
low-cholesterol
high-fiber
mediterranean
hidden-gems
vegan
gluten-free
low-calorie
Instructions
1
Prep
Rinse the 210g cooked green lentils in a sieve under cold water and set aside to drain fully.
2
Whisk
In a small bowl, whisk together the lemon juice, olive oil, sumac, cumin, salt, and black pepper until emulsified.
3
Toss
Thinly slice the red onion and dice the tomato. Chop the parsley and mint. Combine the warm lentils with onion, tomato, parsley, and mint in a mixing bowl, pour the dressing over, and toss until coated.
4
Plate
Transfer the salad to a plate, scatter the crumbled feta on top, and serve warm or at room temperature.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 1 1/2 cup420g, cooked green lentils
- 11 small red onion
- 22 small tomato
- 4 tbsp4 tbsp fresh parsley
- 2 tbsp2 tbsp fresh mint
- 2 tbsp30ml lemon juice
- 3 tbsp44ml olive oil
- 1 tsp1 tsp sumac
- 1/2 tsp1/2 tsp ground cumin
- 2 oz56g feta cheese
- salt, to taste
- black pepper, to taste
