Turkish Warm Green Lentil Salad

Instructions

1. 1

   Mise en place: Rinse 200 g green lentils under cold water in a fine strainer until clear. Peel 1 medium red onion and pick leaves from 30 g fresh parsley. Prepare a medium saucepan, a dry skillet, a small bowl, and a large mixing bowl before starting.

2. 2

   Place rinsed lentils in the saucepan with 800 ml water and a pinch of salt. Bring to a boil over high heat, then reduce heat to medium-low and simmer uncovered for 18 to 20 minutes until lentils are tender to the bite but not mushy. Drain thoroughly in a colander.

3. 3

   While lentils boil, heat a dry skillet over medium-low heat. Add 60 g raw walnut halves and toast for 3 to 4 minutes, stirring constantly with a wooden spoon until fragrant and lightly browned. Transfer walnuts to a cutting board, let cool briefly, and chop coarsely.

4. 4

   Finely dice the red onion into small 0.5 cm pieces. Coarsely chop the parsley leaves. In a small bowl, use a whisk to mix 45 ml extra virgin olive oil, 30 ml pomegranate molasses, 5 g ground sumac, 3 g salt, and 1 g black pepper until emulsified and glossy.

5. 5

   Transfer the warm drained lentils to the large mixing bowl. Add the diced red onion, chopped parsley, and toasted walnuts. Pour the prepared pomegranate sumac dressing over the warm ingredients. Toss gently with two spoons so the lentils absorb the dressing.

6. 6

   Divide the warm salad evenly among four serving plates or shallow bowls. Top each portion with 100 g crumbled feta cheese and serve immediately while warm. The lentils should be tender, aromatic, and glossy, with a bright tangy crunch from onions and walnuts.

Serve with

Drink

Chinese Chrysanthemum Goji Herbal Tea (Juhua Gouqi Cha)

Chinese · 30 min