Middle Eastern Lentil Salad Recipe
Middle Eastern Lentil Salad is among substantially healthy and scrumptious dishes. You can serve it as a light meal or set along your main dishes as a side-dish. This amazing salad is traditionally served with warm and toasted pitta bread. You can garnish your yummy Middle Eastern Lentil salad with some fresh salad leaves in order to give a nice finishing touch to its colorful ingredients.
Preparation time: 20 minutes
Cook time: 35 minutes
Serving size: 04
Utensils needed: sauce pan, stove, whisk, serving bowl
Ingredients:
– 250 g (8½ oz) green lentils, rinsed
– 1 garlic clove
– Good pinch of ground cumin
– 1 slice of lemon
– 1 small red onion – finely chopped
– 85 g (3 oz) ready-to-eat dried apricots – roughly chopped
– 3 small peppers (1 red, 1 yellow and 1 green) – seeded and cut into 2 cm slices
– 100 g (3½ oz) broccoli – cut into small florets
– 50 g (1¾ oz) firm rindless goat’s cheese
– 2 tablespoon toasted sunflower seeds
Ingredients of Lemon and coriander dressing
– Juice of 1 lemon
– 3 tablespoon extra-virgin olive oil
– 2 tablespoon finely chopped fresh coriander
– Salt and pepper to season
Instructions
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1
Place the lentils in a large sauce pan and cover them with cold water. Set saucepan on the stove over medium heat and boil the water. Skim the boiling water for a few seconds in order to remove any scum or layer.
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2
Add the cumin, lemon and peeled garlic to the boiling water and reduce the heat gently, simmering the ingredients for 25 to 30 minutes or until the lentils are soft.
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3
Till the ingredients in the saucepan are boiling, you can prepare the lemon-coriander dressing.
Take a large salad bowl and pour in the lemon juice. Stir in the extra-virgin olive oil and the chopped fresh coriander. Season the dressing ingredients with a pinch of salt and ground black pepper. Grab a large whisk and mix all the ingredients in order to incorporate and coat them thoroughly. Set the dressing bowl aside and get back to your boiling lentils. -
4
Drain the boiled lentils and remove the lemon and garlics. Now, add the remaining ingredients to a large salad bowl of the lemon-coriander dressing. Toss the ingredients with a large fork or whisk to coat them with the dressing.
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5
Now, add in the chopped apricots, onion, pepper and broccoli florets. Mix these ingredients with the previously dressing coated ingredients.
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6
Sprinkle the goat’s cheese and sunflower seeds over the top of the ingredients.
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7
Serve and enjoy the delicious Middle Eastern lentil salad.
 green lentils, rinsed
- 1 garlic clove
- Good pinch of ground cumin
- 1 slice of lemon
- 1 small red onion - finely chopped
- 85 g (3 oz) ready-to-eat dried apricots - roughly chopped
- 3 small peppers (1 red, 1 yellow and 1 green) - seeded and cut into 2 cm slices
- 100 g (3½ oz) broccoli - cut into small florets
- 50 g (1¾ oz) firm rindless goat's cheese
- 2 tablespoon toasted sunflower seeds
Ingredients of Lemon and coriander dressing
- Juice of 1 lemon
- 3 tablespoon extra-virgin olive oil
- 2 tablespoon finely chopped fresh coriander
- Salt and pepper to seasonNext%20stop%3A%20Pinterest "Pin It")
