Best 2 Middle Eastern Lentil Salad Recipes

Embark on a culinary journey to the vibrant flavors of the Middle East with our guide to creating the perfect lentil salad. This delectable dish is a symphony of textures, colors, and aromas, combining the earthy goodness of lentils with an array of fresh vegetables, herbs, and spices. Whether you're a seasoned chef or just starting your culinary exploration, our collection of recipes will inspire you to craft a lentil salad that will tantalize your taste buds and transport you to the bustling souks and spice markets of the Middle East.

Let's cook with our recipes!

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

Ingredients

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

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

Ingredients

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:

Choose the right lentils. Brown or green lentils are the best choice for this salad. They hold their shape well and have a slightly nutty flavor.
Rinse the lentils thoroughly before cooking. This will help to remove any dirt or debris.
Cook the lentils according to the package directions. Be sure not to overcook them, or they will become mushy.
Use fresh, flavorful vegetables. The vegetables in this salad should be crisp and colorful. Try to use a variety of colors and textures, such as tomatoes, cucumbers, bell peppers, and onions.
Make the dressing ahead of time. This will allow the flavors to meld together. You can make the dressing up to 24 hours in advance.
Store the salad in an airtight container in the refrigerator. It will keep for up to 3 days.

Conclusion:

Middle Eastern lentil salad is a delicious, healthy, and versatile dish. It's perfect for a light lunch or dinner, and it's also a great side dish. With its vibrant colors and flavors, this salad is sure to impress your friends and family. So next time you're looking for a new and exciting salad recipe, be sure to give Middle Eastern lentil salad a try.