Oriental red lentil salad with pomegranate and fresh herbs
(0)
25 min
Quick
Sezamo
Descoperă o explozie de prospețime orientală într-o salată sățioasă și plină de culoare. Lintea roșie fiartă al dente se împletește perfect cu legumele crocante, menta răcoritoare, pătrunjelul proaspăt și boabele dulci-acrișoare de rodie, totul învăluit într-un dressing zesty cu ulei de măsline și chimion aromat. Ideală pentru un prânz hrănitor sau o cină ușoară.
Preparation method
Preparing the lentils and vegetables
Rinse the red lentils under cold running water in a fine-mesh sieve. Cook them in a saucepan with plenty of lightly salted water for about 10 minutes, making sure they stay al dente and do not break apart. Drain immediately and rinse briefly with cold water to stop cooking, then let them cool completely.
Meanwhile, wash the vegetables and herbs thoroughly. Cut the cucumber and red kapia pepper into fine, even dice. Quarter the cherry tomatoes, and thinly slice the spring onions. Finely chop the fresh parsley and mint leaves, and extract the juicy seeds from the pomegranate.
Preparing the dressing and assembling
In a small bowl, prepare the dressing: mix the extra virgin olive oil with the freshly squeezed lemon juice, ground cumin, sea salt, and ground black pepper. Whisk lightly with a fork until you get a smooth, aromatic emulsion.
Chef's tip
For a perfect lentil texture, check them after 8-9 minutes of cooking; red lentils cook very quickly and it is essential that they stay whole for the salad.
If you prepare the salad in advance for an office lunch, keep the dressing separate and add it right before serving to keep the vegetables crisp.
50 min
Under an hour
