Persian Lentil Salad with Dates | Hearty Middle Eastern Lunch
(0)
40 min
Quick
Sezamo
O salată orientală generoasă și plină de texturi, inspirată din bucătăria persană. Lintea fiartă al dente se combină armonios cu dulceața curmalelor, nucile crocante rumenite, brânza feta sărată, ierburi aromatice proaspete și un dressing vibrant de lămâie cu chimion.
Ingredients
Preparation method
Cooking the lentils
Rinse the lentils under cold running water. Place them in a saucepan with cold water and a pinch of salt (in a ratio of 1 part lentils to 3 parts water). Simmer over medium heat for about 20-25 minutes, until tender but still holding their shape al dente. Drain the lentils well and let them cool to room temperature.
Preparing fresh ingredients
In a dry frying pan, toast the walnut kernels over medium heat for 3-4 minutes, stirring frequently until fragrant and crunchy. Let cool, then roughly chop.
Finely chop the red onion, cut the pitted dates into small pieces, and finely chop the fresh parsley and mint leaves.
Chef's tip
For extra flavor, let the salad sit at room temperature for 15 minutes before serving so the lentils absorb all the flavors of the lemon and cumin dressing.
The salad keeps well in the refrigerator for up to 3 days in an airtight container, making it ideal for office meal prep.
20 min
Quick
