Best 8 Lentil Salad In Olive Oil With Egyptian Spices Recipes

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Are you craving a delectable and nutritious meal that tantalizes your taste buds? Look no further than our extensive collection of lentil salad recipes in olive oil, infused with the captivating flavors of Egyptian spices. Embark on a culinary journey to discover a symphony of textures and aromas, where the earthy goodness of lentils harmonizes with the vibrant blend of Egyptian spices, creating a delightful symphony of flavors. Whether you are a seasoned cook or a novice in the kitchen, our easy-to-follow recipes will guide you effortlessly through the process of preparing this tantalizing lentil salad, ensuring a successful and enjoyable cooking experience.

Check out the recipes below so you can choose the best recipe for yourself!

LENTIL AND RICE SALAD



Lentil and Rice Salad image

Provided by Giada De Laurentiis

Time 50m

Yield 4 to 6 servings

Number Of Ingredients 13

1 tablespoon extra-virgin olive oil, plus 3 tablespoons
1 carrot, peeled and finely diced
1 small onion, finely chopped
2 garlic cloves, minced
1 1/4 cups dried green lentils
2 1/2 cups chicken broth, plus 2 cups
1 bay leaf
1 cup long-grain white rice
1/2 cup pitted kalamata olives, coarsely chopped
1/2 cup chopped fresh Italian parsley leaves
1 tablespoon chopped fresh thyme leaves
2 teaspoons finely grated lemon peel
Salt and freshly ground black pepper

Steps:

  • Heat 1 tablespoon of oil in a large saucepan. Add the carrot, onion, and garlic and saute until the onion is translucent, about 5 minutes. Stir in the lentils. Add 2 1/2 cups of broth and bring to a boil over high heat. Decrease the heat to medium-low. Cover and simmer gently until the lentils are just tender, about 15 minutes. Drain well. Transfer the lentils to a large bowl.
  • Meanwhile, bring the remaining 2 cups broth and bay leaf to a boil in a medium saucepan over high heat. Add the rice and return the broth to a simmer. Cover and simmer gently over low heat until the rice is tender and the liquid is absorbed, about 20 minutes (do not stir the rice as it cooks). Remove the saucepan from the heat. Fluff the rice with a large fork. Transfer to the bowl with the lentils. Add the olives, parsley, thyme, and lemon peel. Toss the rice mixture with the remaining 3 tablespoons oil to coat. Season, to taste, with salt and pepper. Serve warm or at room temperature.

REFRESHING LENTIL SALAD



Refreshing Lentil Salad image

I tried to duplicate this light, refreshing salad that my Tunisian in-laws make. I put my own 'twist' on this with the addition of lemon zest. Using colorful vegetables makes for a light salad with a beautiful presentation. Garnish with sliced hard-boiled eggs and serve with crusty baguettes.

Provided by TUNISIANSWIFE

Categories     Salad     Beans     Lentil Salad Recipes

Time 1h55m

Yield 4

Number Of Ingredients 16

4 cups water
salt
1 ¼ cups dry lentils
2 large cloves garlic, minced
2 large roma (plum) tomatoes, seeded and chopped
½ cup chopped red onion
½ cup chopped green bell pepper
1 small green chile pepper, seeded and chopped
1 lemon, juiced
1 teaspoon lemon zest
1 small carrot, shredded
½ cup oil-cured black olives
¼ cup chopped fresh cilantro
salt and ground black pepper to taste
¼ cup extra-virgin olive oil
2 hard-cooked eggs, cut in half lengthwise

Steps:

  • Bring the water and salt to a boil in a saucepan over high heat. Pour the lentils into the water while stirring constantly. Reduce heat to low, cover, and simmer until the lentils are tender but still hold their shape, about 30 minutes. Drain well.
  • Transfer the lentils to a mixing bowl and stir in the garlic, seeded tomatoes, red onion, green bell pepper, and chile pepper. Add the juice of 1 lemon plus 1 teaspoon of the zest. Mix in the shredded carrot, olives, and cilantro.
  • Season with salt and black pepper, and drizzle with olive oil; mix well. Refrigerate for at least an hour to allow the flavors to blend.
  • Before serving, mix the salad again and add more lemon juice or olive oil if needed. Transfer to a serving dish and garnish with sliced eggs.

Nutrition Facts : Calories 430.9 calories, Carbohydrate 44.8 g, Cholesterol 106 mg, Fat 19.4 g, Fiber 20.2 g, Protein 19.9 g, SaturatedFat 2.9 g, Sodium 343.7 mg, Sugar 5.3 g

MEDITERRANEAN LENTIL SALAD



Mediterranean Lentil Salad image

This is a delicious lentil salad, that keeps very well in the refrigerator.

Provided by Candice

Categories     Salad     Vegetable Salad Recipes

Time 30m

Yield 8

Number Of Ingredients 12

1 cup dry brown lentils
1 cup diced carrots
1 cup red onion, diced
2 cloves garlic, minced
1 bay leaf
½ teaspoon dried thyme
2 tablespoons lemon juice
½ cup diced celery
¼ cup chopped parsley
1 teaspoon salt
¼ teaspoon ground black pepper
¼ cup olive oil

Steps:

  • In a saucepan combine lentils, carrots, onion, garlic, bay leaf, and thyme. Add enough water to cover by 1 inch. Bring to boil, reduce heat and simmer uncovered for 15 to 20 minutes or until lentils are tender but not mushy.
  • Drain lentils and vegetables and remove bay leaf. Add olive oil, lemon juice, celery, parsley, salt and pepper. Toss to mix and serve at room temperature.

Nutrition Facts : Calories 147.4 calories, Carbohydrate 16.2 g, Fat 7.1 g, Fiber 5.8 g, Protein 6 g, SaturatedFat 1 g, Sodium 452.8 mg, Sugar 3 g

LENTIL AND CARROT SALAD WITH MIDDLE EASTERN SPICES



Lentil and Carrot Salad With Middle Eastern Spices image

I combined two of my favorite Mediterranean salads to stretch the cup of lentils I had in my pantry. Take care not to overcook the lentils; they should be slightly al dente. They go quickly from al dente to mushy, so make sure to check after 25 minutes.

Provided by Martha Rose Shulman

Categories     dinner, lunch, salads and dressings, main course, side dish

Time 45m

Yield Serves 6

Number Of Ingredients 12

1 cup brown or green lentils, washed and picked over
1 bay leaf
Salt to taste
5 tablespoons extra virgin olive oil
2 to 3 large garlic cloves (to taste), minced
1 teaspoon cumin seeds, lightly toasted and ground
3/4 teaspoon coriander seeds, ground
1/4 teaspoon cardamom seeds, ground
3/4 pound carrots, peeled and thinly sliced
1 tablespoon freshly squeezed lemon juice
Freshly ground pepper to taste
2 tablespoons chopped fresh cilantro

Steps:

  • Place the lentils in a medium saucepan, cover by 1 inch with water, add the bay leaf and bring to a boil. Add salt to taste, reduce the heat and cook just until the lentils are al dente, about 25 minutes.
  • Meanwhile, combine 3 tablespoons of the olive oil and the garlic in a small frying pan or saucepan over medium heat. When the garlic begins to sizzle, add the spices. Stir together for about 30 seconds, then remove from the heat and transfer to a large bowl.
  • While the lentils are simmering, steam the carrots for 8 to 10 minutes, until tender. Remove from the heat and transfer to the bowl with the garlic and spices. Add the lemon juice and salt to taste and toss together.
  • When the lentils are cooked al dente, set a strainer over a bowl, drain the lentils and toss at once with the carrots. If desired, add some of the broth to moisten. Add cilantro and another tablespoon of olive oil and toss together. Add freshly ground pepper, taste and adjust salt. Transfer to a serving platter, drizzle the remaining olive oil over the top, and serve warm or at room temperature.

Nutrition Facts : @context http, Calories 243, UnsaturatedFat 10 grams, Carbohydrate 27 grams, Fat 12 grams, Fiber 5 grams, Protein 9 grams, SaturatedFat 2 grams, Sodium 248 milligrams, Sugar 3 grams

LENTIL SALAD IN OLIVE OIL WITH EGYPTIAN SPICES



Lentil Salad in Olive Oil With Egyptian Spices image

This is called salata cadas and made with lentils slightly cooked with olive oil, garlic, and spices. Clifford Wright made this as a meze at the Tikka Grill, a restaurant on the corniche of Alexandria in Egypt. Enjoy!

Provided by Sharon123

Categories     Salad Dressings

Time 40m

Yield 6 serving(s)

Number Of Ingredients 9

1/4 cup extra-virgin olive oil
2 large garlic cloves, finely chopped
1/2 teaspoon freshly ground cumin seed
1/2 teaspoon freshly ground coriander seed
1/4 teaspoon freshly ground cardamom seed
1/2 teaspoon ground fenugreek
1 cup dried brown lentils, picked over and rinsed well
salt
fresh ground black pepper

Steps:

  • In a small saucepan, heat 3 tablespoons of the olive oil over medium heat with the garlic. As soon as the garlic begins to sizzle remove from the burner, add the cumin, coriander, cardamom, and fenugreek, stir, and set aside.
  • Place the lentils in a medium saucepan of lightly salted cold water and bring to a boil. Cook until al dente, about 25 minutes from when you turned the heat on(or a little longer if you want them softer). Drain and toss with the garlic, olive oil, and spices while still hot. Season with salt and pepper, toss, and arrange on a serving platter. Drizzle the remaining 1 tablespoon olive oil over the top.
  • Serve at room temperature. Enjoy!

LENTIL SOUP WITH EGYPTIAN SPICES



Lentil Soup With Egyptian Spices image

Make and share this Lentil Soup With Egyptian Spices recipe from Food.com.

Provided by RawSpiceBar

Categories     Vegetable

Time 40m

Yield 8 serving(s)

Number Of Ingredients 12

1 set 1 pouch rawspicebar's egyptian spices
2 . set 2 tbsp olive oil
3 . set 1 onions
4 . set 4 garlic cloves, minced
5 . set 4 garlic cloves, minced
6 . set 1/2 cup celery, chopped
7 . set 1 cup tomatoes, chopped
8 . set 1 lb lentils
9 . set 2 tsp salt
10 . set 2 loaves whole wheat pita bread
11 . set olive oil
12 . set salt

Steps:

  • In a large pot over medium heat, heat olive oil. Add the onions, garlic, carrots, salt and celery. Cook, stirring until onions are translucent, about 7 minute.
  • Add the lentils, tomatoes & RawSpiceBar's Egyptian Spices. Cook for 1-2 minutes until fragrant.
  • Add the stock, bring to the boil then turn down the heat to low and simmer for 35-45 min, until vegetables are very soft.
  • hile the soup is simmering, make the croutons. Preheat oven to 200°C Cut or tear pita bread into bite-sized pieces. Toss with a generous drizzle of olive oil and sprinkle with a little salt then spread on a baking sheet in a single layer. Place in oven for about 10-12 minutes, until golden and crispy.
  • Puree the soup with a blender in batches, until smooth. Adjust seasoning and serve with croutons and a sprinkle of dukkah if you like. Enjoy!

Nutrition Facts : Calories 258.5, Fat 2.4, SaturatedFat 0.4, Sodium 457.2, Carbohydrate 54, Fiber 8.5, Sugar 5.8, Protein 9.7

MEDITERRANEAN LENTIL SALAD RECIPE BY TASTY



Mediterranean Lentil Salad Recipe by Tasty image

Here's what you need: olive oil, red wine vinegar, lemon juice, garlic, pepper, salt, yellow bell pepper, chickpeas, cucumber, cherry tomato, lentils, fresh parsley

Provided by Merle O'Neal

Categories     Lunch

Time 30m

Yield 1 serving

Number Of Ingredients 12

¼ cup olive oil
2 teaspoons red wine vinegar
1 tablespoon lemon juice
2 cloves garlic
1 teaspoon pepper
½ teaspoon salt
½ cup yellow bell pepper, chopped
½ cup chickpeas
½ cup cucumber, chopped
½ cup cherry tomato, halved
½ cup lentils, cooked
½ cup fresh parsley, chopped

Steps:

  • In a large mason jar, add the olive oil, red wine vinegar, lemon juice, garlic, pepper, and salt. Stir or swirl to combine.
  • Add the bell pepper, chickpeas, cucumber, cherry tomatoes, lentils, and parsley and screw on the lid.
  • Store in the refrigerator until ready to eat, up to 5 days
  • Give the mason jar a good shake to mix and use a fork or spoon to stir as needed.
  • Enjoy!

Nutrition Facts : Calories 938 calories, Carbohydrate 86 grams, Fat 56 grams, Fiber 17 grams, Protein 29 grams, Sugar 13 grams

MIDDLE EASTERN LENTIL SALAD



Middle Eastern Lentil Salad image

This spicy salad is one of my favorite lentil preparations. The trick is not to overcook the lentils, which should be al dente.

Provided by Martha Rose Shulman

Categories     dinner, easy, lunch, quick, salads and dressings

Time 40m

Yield Serves six

Number Of Ingredients 9

1/4 cup extra virgin olive oil
2 to 3 large garlic cloves (to taste), minced
3/4 teaspoon cumin seeds, freshly ground
3/4 teaspoon coriander seeds, freshly ground
1 1/2 cups brown or green lentils, washed and picked over
Salt
freshly ground pepper to taste
1 tablespoon freshly squeezed lemon juice (more to taste)
2 tablespoons chopped fresh cilantro

Steps:

  • Place the lentils in a medium saucepan, cover by 1 inch with water and bring to a boil. Add 1 teaspoon salt, reduce the heat and cook just until the lentils are al dente, about 25 minutes.
  • Meanwhile, heat 3 tablespoons of the olive oil and the garlic in a small frying pan or saucepan over medium heat. When the garlic begins to sizzle, add the spices. Stir together for about 30 seconds, then remove from the heat and set aside.
  • When the lentils are just tender, drain through a strainer set over a bowl. Toss at once in another bowl with the garlic, spices, cilantro and lemon juice. Taste and adjust salt. If the lentils seem a little dry, add a few tablespoons of the broth. Transfer to a serving platter, drizzle the remaining olive oil over the top and serve warm or at room temperature.

Nutrition Facts : @context http, Calories 254, UnsaturatedFat 8 grams, Carbohydrate 32 grams, Fat 10 grams, Fiber 5 grams, Protein 12 grams, SaturatedFat 1 gram, Sodium 147 milligrams, Sugar 1 gram

Tips:

  • Soak the lentils overnight or for at least 4 hours before cooking. This will help them cook more evenly and quickly.
  • Rinse the lentils well before cooking to remove any dirt or debris.
  • Use a variety of spices to flavor the lentils. Some good options include cumin, coriander, paprika, and turmeric.
  • Cook the lentils in a flavorful broth or water. This will help them absorb more flavor.
  • Let the lentils cool completely before adding them to the salad. This will help prevent the salad from becoming watery.
  • Use fresh, high-quality ingredients for the best flavor.

Conclusion:

Lentil salad in olive oil with Egyptian spices is a delicious and healthy dish that is perfect for a light lunch or dinner. It is also a good source of protein, fiber, and vitamins. The combination of lentils, vegetables, and spices makes this salad a flavorful and satisfying meal. If you are looking for a new and exciting way to enjoy lentils, this recipe is a great option.

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