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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Nicole Thomas
[email protected]I'm allergic to carrots, so I used parsnips instead. It was a great substitute!
Mushfik Khan
[email protected]I didn't have any walnuts on hand, so I used pecans instead. It was still delicious!
Efosa Michael
[email protected]This salad is not as good as I thought it would be. I was expecting something more flavorful.
Brittany Quito
[email protected]I'm not sure what went wrong, but my salad turned out really mushy. I think I overcooked the lentils.
Misty Meye
[email protected]This salad is a bit too expensive to make on a regular basis. I would only make it for special occasions.
Husna Mubarak
[email protected]The dressing is a bit too oily for my taste. I would use less olive oil next time.
faizullah khosty
[email protected]I 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
[email protected]This salad is a bit bland for my taste. I would add more spices next time.
maheshika sewwandi
[email protected]I added a handful of chopped cilantro to this salad and it was amazing. Highly recommend!
Sophie Bailey
[email protected]I'm not a huge fan of cumin, so I used a little less than the recipe called for. It was still delicious!
Yancarlos Garcia
[email protected]This is a great salad to serve at a potluck or party. It's always a crowd-pleaser.
Zaiden Fry
[email protected]This salad is so easy to make, even a beginner cook can handle it.
Emranulhaq Sohel
[email protected]I love the pop of color that the carrots add to this salad.
lamonah millin
[email protected]This salad is a great way to get your daily dose of vegetables. It's packed with lentils, carrots, and other healthy ingredients.
jamal jani
[email protected]I'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
[email protected]This 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
[email protected]I 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
[email protected]This 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
[email protected]I'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
[email protected]This 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