Turkish Green Lentil Salad with Crunchy Vegetables (Yeşil Mercimek Salatası)
Let yourself be carried away by the sunny flavors of Turkey with this fresh and colorful green lentil salad. The lentils, rich in protein, combine with the freshness of cucumber and the sweetness of cherry tomatoes, all enhanced by sumac, that slightly tangy spice so characteristic of Turkish cuisine. Sprinkled with mint and parsley, this salad is a true festival of textures and tastes. Serve it as a side dish with a meze or as a light main course. You'll see, each bite will transport you to the heart of Istanbul's markets, where stalls overflow with sun-ripened vegetables and fragrant herbs. It's fresh, healthy, and so easy to make!
Ingredients
- green lentils200 g
- cucumber1/2
- cherry tomatoes150 g
- red onion1 small
- fresh parsley1 bunch
- fresh mint10 leaves
- olive oil4 tablespoons
- lemon juice2 tablespoons
- red wine vinegar1 tablespoon
- sumac1 teaspoon
- saltto taste
- black pepperto taste
Instructions
- 1
Rinse the lentils and cook them in a pot of boiling salted water for about 20 minutes, until tender but still firm. Drain and let cool.
- 2
Cut the cucumber into small dice, the cherry tomatoes into quarters, finely chop the red onion, and chop the parsley and mint.
- 3
In a large bowl, mix the cooled lentils with the vegetables and herbs.
- 4
Prepare the dressing by whisking together the olive oil, lemon juice, vinegar, sumac, salt, and pepper.
- 5
Pour the dressing over the salad and mix gently. Let it rest in the refrigerator for 15 minutes before serving to allow the flavors to meld.
- 6
Serve chilled, garnished with extra mint and lemon wedges.
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