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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Nicole Thomas
thomas_nicole47@hotmail.frI'm allergic to carrots, so I used parsnips instead. It was a great substitute!
Mushfik Khan
khanmushfik45@gmail.comI didn't have any walnuts on hand, so I used pecans instead. It was still delicious!
Efosa Michael
em@hotmail.comThis salad is not as good as I thought it would be. I was expecting something more flavorful.
Brittany Quito
brittany-quito42@yahoo.comI'm not sure what went wrong, but my salad turned out really mushy. I think I overcooked the lentils.
Misty Meye
m_meye71@gmail.comThis salad is a bit too expensive to make on a regular basis. I would only make it for special occasions.
Husna Mubarak
husna_m@hotmail.co.ukThe dressing is a bit too oily for my taste. I would use less olive oil next time.
faizullah khosty
f-k42@hotmail.comI found the lentils to be a bit too al dente for my liking. I would cook them for a few minutes longer next time.
Eladio Cosme
eladio-c75@yahoo.comThis salad is a bit bland for my taste. I would add more spices next time.
maheshika sewwandi
maheshikas56@gmail.comI added a handful of chopped cilantro to this salad and it was amazing. Highly recommend!
Sophie Bailey
bailey.sophie74@gmail.comI'm not a huge fan of cumin, so I used a little less than the recipe called for. It was still delicious!
Yancarlos Garcia
yancarlos-garcia27@gmail.comThis is a great salad to serve at a potluck or party. It's always a crowd-pleaser.
Zaiden Fry
zaidenfry3@yahoo.comThis salad is so easy to make, even a beginner cook can handle it.
Emranulhaq Sohel
emranulhaq-sohel@aol.comI love the pop of color that the carrots add to this salad.
lamonah millin
l.millin@hotmail.co.ukThis salad is a great way to get your daily dose of vegetables. It's packed with lentils, carrots, and other healthy ingredients.
jamal jani
j_j46@aol.comI'm not a huge fan of lentils, but I really enjoyed this salad. The flavors are so well-balanced and the dressing is delicious.
Blessing Owoeye
owoeye_blessing52@gmail.comThis is a great salad to make ahead of time. It keeps well in the refrigerator for several days, so it's perfect for a quick and easy lunch or dinner.
Samir c. Thapa
s@gmail.comI love the versatility of this salad. You can add or subtract ingredients to suit your own taste. I often add chopped cucumber or bell pepper for a bit of extra crunch.
Edema Ismail
e@hotmail.comThis salad is a great way to use up leftover lentils. I usually make a big batch of lentils on the weekend and then use them in salads, soups, and stews throughout the week.
Muskan Tiwari
t36@aol.comI've made this salad several times now and it's always a hit with my family and friends. It's so easy to make and it's always delicious. I love that it's a healthy and flavorful dish that I can feel good about serving.
Keeks
keeks12@yahoo.comThis lentil and carrot salad is a delightful blend of flavors and textures. The lentils add a hearty bite, the carrots provide a sweet crunch, and the Middle Eastern spices give it a warm and savory flavor. I especially love the addition of the toast