Warm Lentil Salad with Leeks | Hearty Oriental Lunch
(0)
40 min
Under an hour
Sezamo
O salată orientală caldă, extrem de aromată și hrănitoare, care pune în valoare lintea fragedă și dulceața prazului rumenit încet. Sosul cremos de tahini cu lămâie și usturoi leagă armonios toate ingredientele, în timp ce nucile rumenite și boabele proaspete de rodie aduc o textură crocantă irezistibilă. Ideală pentru un prânz vegetarian bogat în proteine vegetale sau o cină ușoară de toamnă.
Ingredients
Preparation method
Preparing the lentils and leeks
Rinse the lentils thoroughly under cold running water. Bring them to a boil in a pot of lightly salted water for about 20-25 minutes, until tender but still holding their shape (al dente). Drain the cooked lentils well and allow them to cool slightly.
Trim the leeks, wash thoroughly between the layers, and slice into 1 cm thick rounds. Heat a large skillet with 30 ml of extra virgin olive oil over medium heat. Add the leeks, sprinkle with half of the sea salt and ground black pepper, then sauté over low heat for 12-15 minutes, stirring occasionally, until sweet, tender, and nicely browned.
Preparing the dressing and topping
For the dressing, whisk together the tahini paste, freshly squeezed lemon juice, finely minced garlic cloves, ground cumin, the remaining 15 ml of extra virgin olive oil, and the remaining salt and pepper in a small bowl. Gradually whisk in 2-3 tablespoons of warm water, whisking vigorously until emulsified into a silky, smooth sauce.
Chef's tip
For an extra oriental touch, you can finish with a pinch of sumac or some dried chili flakes (pul biber).
The salad keeps well in the refrigerator for up to 2 days; for the best texture, store the toasted walnuts and pomegranate seeds separately and add them just before serving.
20 min
Under an hour
