A hearty salad of red lentils with cumin and mint, served warm. Its tender texture and spicy flavor make it satisfying on its own or alongside a main dish.
Rinse the red lentils and cook them in plenty of water over medium heat until tender but still holding their shape. Drain and set aside.
Sauté the onion and garlic in olive oil until softened. Add the tomato paste, cumin, and Turkish red pepper flakes, and cook for another one to two minutes.
Toss the cooked lentils with the sautéed onion mixture. Let cool slightly, then add the lemon juice and fresh mint just before serving.
Important: Do not overcook the lentils; they should be tender but still hold their shape. Overcooked lentils will turn the salad into a smooth soup. Watch the onion and garlic as they sauté with the red pepper flakes so they do not burn and turn bitter. No major allergens are listed in the ingredients.
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