Middle Eastern Salad
- Total Time
- 30 minutes
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Ingredients
- 2cups small French lentils
- 4tablespoons fresh lemon juice
- ¼cup extra-virgin olive oil
- 1teaspoon ground cumin, toasted
- ½teaspoon ground turmeric
- ¼teaspoon Tabasco sauce
- ½teaspoon salt, plus more to taste
- Freshly ground black pepper to taste
- 2tablespoons finely chopped mint
- 2tablespoons finely chopped dill
- 3scallions, chopped
Nutritional analysis per serving (6 servings)
313 calories; 10 grams fat; 1 gram saturated fat; 0 grams trans fat; 7 grams monounsaturated fat; 1 gram polyunsaturated fat; 42 grams carbohydrates; 7 grams dietary fiber; 2 grams sugars; 16 grams protein; 202 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Simmer the lentils in 4 cups of water until barely tender, about 20 minutes. Drain and cool. Add half the lemon juice. Toss well and set aside.
- Step 2
Put the olive oil in a skillet over high heat. Add the cumin and the turmeric, stirring constantly, for 1 minute. Remove from heat. Add the Tabasco, the salt and the remaining lemon juice and stir this into the lentils. Stir carefully to avoid getting a big mushy mess. Taste and adjust seasoning with additional salt and some pepper if you choose. Gently stir in the mint, dill and scallions, arrange on a large platter and serve at room temperature buffet style.
Private Notes