dangerous compassions

I call you / from the comet's cradle

Thursday, June 03, 2010

best lentil salad ever

I got fresh parsley, lemons, tomatoes, and green onions and made this lentil salad today. I think it's the best salad I've ever eaten.

lentil salad
salatat 'adas
Syria and Lebanon

1 cup brown lentils, cleaned and washed
6 cups water
1/2 cup olive oil
1/2 cup lemon juice
1/2 bunch scallions, finely chopped
3 large tomatoes, diced
1/2 a 15 oz can chickpeas, drained
1/2 cup finely chopped parsley
at least 1/2 tsp salt
pepper to taste

Cook lentils in water until tender but still intact and slightly firm (about 25 minutes). Drain. Mix with remaining ingredients before serving.


The original recipe calls for a finely chopped red bell pepper also, but I don't like raw bell pepper, so I omitted it. Also, the original recipe says to cool the lentils, but we were in a hurry, so I didn't. This makes 6 to 8 servings.


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