Cumin-spiced lentil salad with walnut dressing

Cumin-spiced lentil salad with walnut dressing

By
From
Saha
Serves
4
Photographer
Matt Harvey

A fantastic earthy salad that makes a great accompaniment to simple grills, especially grilled fish. It’s also a nice starter with plenty of Arabic bread.

Ingredients

Quantity Ingredient
150g puy lentils, washed
1 small onion, peeled and quartered
1 small carrot, quartered
1 stick celery, cut into chunks
2 garlic cloves, peeled
1 cinnamon stick
1 tablespoon cumin seeds, roasted
600ml water
2 small vine-ripened tomatoes, seeded and diced
1 small purple onion, finely diced
1/2 cup flat-leaf parsley leaves
1/4 cup coriander leaves
1/4 cup watercress sprigs

Walnut dressing

Quantity Ingredient
100ml walnut oil
80ml olive oil
80ml champagne or white wine vinegar
1 lemon, juiced
salt and pepper
few drops sesame oil

Method

  1. Put the lentils in a saucepan with the vegetables and cinnamon stick. Wrap the cumin seeds in a small piece of muslin cloth and tie with string. Add to the pan. Pour in the water and bring to the boil. Lower the heat and simmer for 30–40 minutes or until just tender. Tip the lentils into a sieve and drain. Remove the vegetable pieces, cinnamon stick and muslin bag, and discard.
  2. Make the dressing by whisking all the ingredients together and pour over the warm lentils. Stir thoroughly and leave to cool to room temperature. When ready to serve, gently fold through the diced tomatoes, onion and herbs.
Tags:
Saha
Malouf
Lucy
Greg
Lebanon
Lebanese
Syria
Syrian
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