LENTIL AND CARROT SALAD WITH MIDDLE EASTERN SPICES
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
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
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Geeta Kumar
[email protected]I found this salad to be a bit bland. It needed more salt and pepper, and maybe some additional spices.
Susan Donais
[email protected]This salad was a bit too spicy for my taste, but I think that's just a personal preference. I would still recommend it to others who enjoy spicy food.
Imran Shar
[email protected]I was pleasantly surprised by how much I enjoyed this salad. I'm not usually a fan of lentils, but the dressing and spices really made them shine.
Yousaf Jutt
[email protected]This lentil and carrot salad is a great way to get your daily dose of vegetables. It's also a good source of protein and fiber. I like to make a big batch of it on the weekend and eat it throughout the week.
Kevin Walker
[email protected]I love this salad! It's so easy to make and always a crowd-pleaser. I've made it for potlucks, picnics, and even just for a quick lunch at home.
Jjjj Jutt
[email protected]This salad was a delicious and healthy way to use up some leftover lentils. I added a bit of extra cumin and coriander to the dressing, and it was perfect. I will definitely be making this again.
ZABEH ULLAH NOORZAI
[email protected]This lentil and carrot salad was a hit at my party! Everyone loved the unique flavor and the beautiful presentation. I will definitely be making this salad again for future gatherings.
John Kerekes
[email protected]This salad was easy to make and packed with flavor. I loved the combination of lentils, carrots, and spices. The dressing was also delicious and really brought the salad together. I will definitely be making this again!
Hassib khan Khan
[email protected]I'm not usually a fan of lentil salads, but this one was a game-changer! The lentils were cooked perfectly and the carrots added a nice crunch. The dressing was flavorful and tangy, and the spices really brought the whole dish together. I'll definite
Sidikat Oyinloye
[email protected]This lentil and carrot salad was a delight to make and even more delightful to eat! The combination of flavors and textures was perfect, and the Middle Eastern spices added a unique and delicious touch. I will definitely be making this salad again.