Warm Lentil and Arugula Salad — Lentil Jarjir Salad
Iraqi warm lentil salad over peppery rocket with caramelised onion, cumin, and pomegranate molasses, finished with toasted walnuts and a lemon-tahini drizzle.
Categories
Nutrition per Serving
Ingredients
For 2 servings
Instructions
Prep
Rinse and pick over 200g brown lentils. Halve and thinly slice 240g yellow onion. Finely grate 2 garlic cloves. Chop 20g parsley leaves. Very thinly slice 40g red onion. Toast 40g walnuts until golden, chop coarsely. Loosely pack 120g rocket.
Boil
Bring lentils, 700ml cold water, 2 bay leaves, and 0.5 tsp salt to a boil over high heat. Lower to medium, simmer uncovered 15 minutes until tender but holding shape. Drain, discard bay leaves.
Saute
While lentils cook, heat 40ml olive oil in a wide skillet over medium-high 1 minute. Add sliced onion and 0.5 tsp salt, cook 10–12 minutes stirring every 2 minutes until soft and amber. Stir in cumin, coriander, and Aleppo pepper, cook 30 seconds until fragrant.
Build
Add warm drained lentils to spiced onion, toss 2 minutes to coat evenly in the oil and spices.
Finish
Whisk tahini, lemon juice, garlic, and salt to taste in a small bowl. Thin with cold water 1 tbsp at a time until sauce drips slowly off a spoon. Toss rocket, red onion, parsley, pomegranate molasses, 20ml olive oil, and sumac in a bowl until coated.
Plate
Divide dressed rocket between 2 plates, spoon warm lentil-onion mixture over the centre of each, drizzle tahini-lemon sauce across. Scatter toasted walnuts and pomegranate seeds, serve lemon wedge alongside each plate.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.