If you are a lentil lover, this might be one of the most delicious and nutritious salads. While studying for library exams all day as a graduate student, green lentil salad was my lunch at least three days a week.
There’s nothing written in stone – you can use more or less of anything below. In Türkiye this salad is usually tossed with pomegranate molasses, however I don’t like the slight sweetness of it, so I prefer the crunchy acidity of lemons.
For 4 people
1 cup green lentils
4-5 shallots, finely chopped
2-3 Italian sweet red peppers, finely chopped
1/2 cup roasted red peppers, chopped
1/2 cup finely chopped dill or cucumber pickles or cornichon pickles
1/2 cup or a little more canned corn
1/3 cup fresh dill, finely chopped
1/3 cup fresh parsley, finely chopped
1/4 cup fresh mint, finely chopped
salt
juice of 1 lemon
a generous 1/4 cup olive oil
optional
2-3 tablespoons pomegranate molasses (is widely available in international or Middle Eastern stores)
1/4 cup pickled jalapenos, finely chopped (I absolutely love having pickled jalapenos in this salad, sour and spicy is a perfect combination)
1/4 cup pickled peppers, finely chopped
1/3 – 1/2 cup crumbled feta
-Place 1 cup of green lentils in a pot with 4-5 cups of water and cook for about 15 minutes. Check if they are cooked after 10 minutes. The lentils should be cooked but not mushy. Rinse immediately in a colander or colander; we don’t want the lentils to cook more in the hot water. With 1 cup you get lots of lentils, perfect for company or for everyday lunch.
-Chop everything finely as if you wanted to combine them with lentils.
-Salt to taste.
-Add the juice of one lemon. One lemon is usually good for this many lentils, but you can use less. I usually add a little more. (If you want to add pomegranate molasses balance it with lemon juice)
-Add the olive oil and mix.
Enjoy!
