Coral Lentil Salad with Mint and Citrus
When the Orient meets the freshness of citrus, this coral lentil and mint salad is born—simple and fragrant. Picture a summer evening, the bright colors of orange and green mint dancing on your plate, while cumin subtly warms everything. This recipe is a journey to the Mediterranean, a balance between sweetness and acidity. Coral lentils, cooked in a flash, bring a tender texture, while juicy orange supremes and fresh mint awaken the senses. It's a cheerful, light, and nourishing salad, perfect for a picnic or a sunny lunch. Let yourself be carried away by these enchanting flavors!
Ingredients
- coral lentils200 g
- oranges2
- lemons1
- fresh mint1 bunch
- red onion1
- olive oil3 tablespoons
- ground cumin1 teaspoon
- saltto taste
- black pepperto taste
Instructions
- 1
Rinse the coral lentils under cold water, then cook them in a pot of boiling water for 10 minutes. Drain and let cool.
- 2
Peel the oranges with a knife, remove the supremes (segments without membrane), and reserve the juice that drips. Squeeze the lemon to get its juice.
- 3
Finely slice the red onion. Chop the fresh mint after washing it.
- 4
In a bowl, combine the cooled lentils, orange supremes, sliced onion, and chopped mint.
- 5
Make the dressing: in a small bowl, whisk together the reserved orange juice, lemon juice, olive oil, cumin, salt, and pepper. Pour over the salad and toss gently.
- 6
Refrigerate for 15 minutes before serving to let the flavors meld. Serve chilled.
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