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
- 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
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.
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.
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.
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.
Now, add in the chopped apricots, onion, pepper and broccoli florets. Mix these ingredients with the previously dressing coated ingredients.
Sprinkle the goat’s cheese and sunflower seeds over the top of the ingredients.
Serve and enjoy the delicious Middle Eastern lentil salad.