Turkish Cold Salad of Green Lentils and Pomegranate
This Turkish cold salad of green lentils and pomegranate is a true explosion of flavors and colors. Inspired by Anatolian mezze, it combines the earthiness of lentils with the sweet-tart crunch of pomegranate seeds, all enhanced by a lemony cumin dressing. Perfect for hot summer days, it pairs wonderfully with grilled dishes or can be enjoyed on its own as a refreshing starter. You'll love its simplicity and authenticity: each bite transports you to the streets of Istanbul, where stalls overflow with fresh produce. A healthy, vegetarian, and full-of-character dish that will quickly become a staple on your table.
Ingredients
- green lentils200 g
- pomegranate1 large
- red onion1 small
- fresh parsley1 bunch
- fresh minta few sprigs
- extra virgin olive oil4 tbsp
- lemon juice2 tbsp
- tomato paste1 tbsp
- ground cumin1 tsp
- black pepper1/2 tsp
- salt1 tsp
Instructions
- 1
Rinse the green lentils, then cook them in a pot of boiling salted water for 20-25 minutes until tender but still firm. Drain and let cool completely.
- 2
Meanwhile, peel the red onion and cut into thin half-moons. Finely chop the parsley and mint.
- 3
In a large bowl, mix the cooled lentils, red onion, parsley, and mint.
- 4
Make the dressing: in a small bowl, whisk the olive oil, lemon juice, tomato paste, cumin, black pepper, and salt until smooth.
- 5
Pour the dressing over the salad and toss gently. Remove the seeds from the pomegranate and add them to the bowl, reserving a few for garnish.
- 6
Cover and refrigerate for at least 30 minutes before serving. Garnish with the reserved pomegranate seeds and serve chilled.
🍽️ Rejoignez BantajCuisine gratuitement
Sauvegardez vos recettes, créez des collections et accédez au Mode Cuisine.
Avis
(0)Aucun avis. Soyez le premier a noter cette recette !