Spiced Lentil Salad

Name: Spiced Lentil Salad
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4 servings
Cuisine: Middle Eastern
Ingredients: 1 cup French green lentils, rinsed; 3 cups water; 3 tbsp extra virgin olive oil; 2 tbsp lemon juice; 1 tsp ground cumin; 1/2 tsp ground coriander; 3/4 tsp fine sea salt; 1/2 cup red onion, diced; 1/2 cup fresh parsley, chopped; 1/4 cup fresh mint, chopped

A vibrant herbal salad featuring tender green lentils tossed in a warm cumin and coriander dressing with fresh parsley and mint.

35 minEasyServes 4240 cal/serving

Middle EasternSaladStovetopVeganVegetarianMediterraneanHigh ProteinHigh FiberHalal-friendlyKosher-styleGluten-FreeNut-FreeDairy-FreeSoy-FreeEgg-FreeShellfish-FreeSesame-FreeAlcohol-FreePork-FreeCorn-FreeNightshade-Free

Ingredients

1 cup French green lentils, rinsed
3 cups water
3 tbsp extra virgin olive oil
2 tbsp lemon juice
1 tsp ground cumin
1/2 tsp ground coriander
3/4 tsp fine sea salt
1/2 cup red onion, diced
1/2 cup fresh parsley, chopped
1/4 cup fresh mint, chopped

Instructions

1

Combine 1 cup rinsed French green lentils and 3 cups water in a pot over high heat and bring to a boil.
2

Reduce heat to low, cover, and simmer for 20 minutes until tender.
3

Drain excess liquid from lentils and let cool to room temperature.
4

Whisk 3 tbsp extra virgin olive oil, 2 tbsp lemon juice, 1 tsp ground cumin, 1/2 tsp ground coriander, and 3/4 tsp fine sea salt together in a large bowl.
5

Fold cooled lentils, 1/2 cup diced red onion, 1/2 cup chopped fresh parsley, and 1/4 cup chopped fresh mint into dressing until well combined.

Questions

How long does Spiced Lentil Salad keep?

Dressed, it is best the day it is made. Keep the components separate and refrigerated and they hold about two days; dress just before serving.

Can I halve or double Spiced Lentil Salad?

Yes. As written it serves 4. Every ingredient in this entry carries precomputed half and double quantities, and the app's batch dial rewrites them inside each step. When doubling on the stovetop, use your widest pan or work in two batches so the food sears instead of steaming.

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