Lentil salad

Lentil salad

By
From
Cairo Kitchen
Serves
4-6
Photographer
Jonathan Gregson

Lentils, having one of the highest protein counts of all vegetables, have been cultivated since the days of the Pharaohs. This highly nutritious pulse is used for many hearty vegetarian dishes in Egypt. Here we are using it for a salad that can just as easily be served in winter or summer.

Ingredients

Quantity Ingredient
500g brown lentils
2 carrots, finely diced
6 spring onions, sliced
2 tablespoons fresh coriander, chopped, plus extra leaves to garnish
2 lemons, juiced
2 tablespoons olive oil
1 teaspoon ground cumin
salt

Method

  1. Soak the lentils in water overnight.
  2. Place the lentils in a pan of salted boiling water and boil for 35 minutes until tender. Boil the carrots in salted water for 5 minutes until slightly softened.
  3. In a bowl, combine the drained lentils, drained carrot, spring onion and coriander. In a cup, mix together the lemon juice, olive oil, cumin and some salt, to taste.
  4. Stir the dressing into the lentils and garnish with the fresh coriander leaves.
Tags:
Egyptian
Cairo
Middle
Eastern
street
food
restaurant
chef
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