Best 2 Lentil Salad In Olive Oil With Egyptian Spices Recipes

**Lentil Salad in Olive Oil with Egyptian Spices: A Culinary Journey Through Egyptian Cuisine**

Discover the vibrant flavors of Egyptian cuisine with this delightful Lentil Salad in Olive Oil. This traditional dish, known as "Salatet Adas bi Zeit," is a harmonious blend of lentils, fresh vegetables, and aromatic spices that will tantalize your taste buds. Join us on a culinary journey as we explore the depths of Egyptian flavors and guide you through the step-by-step process of creating this delectable salad. Along the way, we'll also introduce you to other equally enticing recipes featured in this article, each offering a unique taste of Egypt's rich culinary heritage. Get ready to embark on a flavorful adventure as we immerse ourselves in the vibrant world of Egyptian cuisine.

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

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

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

Ingredients

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

Tips:

For the best flavor, use high-quality olive oil. Extra virgin olive oil is a good choice.
If you don't have any Egyptian spices, you can substitute a mix of cumin, coriander, and paprika.
If you want a vegan salad, you can omit the feta cheese.
To make the salad ahead of time, cook the lentils and vegetables up to 2 days in advance. Store them separately in the refrigerator, and then assemble the salad just before serving.
Serve the salad at room temperature or chilled.

Conclusion:

This lentil salad is a delicious and healthy dish that is perfect for a light lunch or dinner. It is packed with protein, fiber, and vitamins, and the Egyptian spices give it a unique and flavorful taste. Whether you are a vegetarian or meat-eater, this salad is sure to please everyone at your table.

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