Warm lentil salad

Warm lentil salad

Mercimek salatasi

By
From
Turkish Meze
Serves
4
Photographer
Alicia Taylor

Ingredients

Quantity Ingredient
2 beetroot, scrubbed but not peeled
300g butternut pumpkin, peeled and cut into 1 cm cubes
185g brown lentils
60g Dukkah
1 red chilli, diced
1/2 red onion, thinly sliced
20g mint leaves
60ml pomegranate molasses, see note
125ml olive oil

Method

  1. Preheat the oven to 180°C.
  2. Individually wrap each beetroot in foil. Place on a non-stick baking tray with the pumpkin and roast for 45 minutes, or until just tender. Remove from the oven and leave until cool enough to handle.
  3. Meanwhile, rinse the lentils and place in a saucepan with 750 ml water. Bring to the boil, then reduce the heat and simmer rapidly for 35 minutes, or until just tender. Drain the lentils and place in a large bowl.
  4. Rub or peel the skin off the cooled beetroot. Cut the beetroot into wedges or cubes and add to the lentils with the remaining ingredients. Gently mix together.
  5. Serve warm, or at room temperature.

Note

  • Pomegranate molasses is made from the dark red juice of the pomegranate fruit, which has been cooked down to form a thick, tangy syrup. It is available from Middle Eastern grocers and fine food stores.
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