Oriental lentil salad with dried apricots and pistachios
(0)
30 min
Quick
Sezamo
O salată orientală generoasă și plină de viață, cu linte fragedă, dulceața caiselor uscate, verdețuri proaspete din belșug și fistic rumenit crocant. Un prânz complet, bogat în proteine vegetale și arome calde de chimion și lămâie.
Ingredients
Preparation method
Cooking the aromatic lentils
Rinse the lentils well under cold running water. Place them in a saucepan with lukewarm water and a generous pinch of sea salt. Let them simmer gently for about 20 minutes, until tender but still retaining their pleasant texture without falling apart.
Drain the cooked lentils and let them cool for a few minutes in a large bowl, drizzling them with a tablespoon of extra virgin olive oil so they remain light and silky.
Preparing the fresh ingredients and dressing
Cut the dried apricots into thin strips or small, flavorful dice. Finely chop the spring onions (both the crunchy white part and the green stalks), the fresh parsley leaves, and the fragrant mint.
Chef's tip
For an even more intense burst of flavor, let the salad sit for 15 minutes before serving, allowing the dried apricots to hydrate slightly in the lemon dressing.
If you prefer a subtle spicy kick, you can add a pinch of chili flakes or finely chopped fresh chili pepper to the dressing.
50 min
Quick
