Appetizers
This refreshing, filling salad combines cooked green lentils with tomato, onion and fresh mint. A lemon and olive oil dressing keeps it light. Serve it cold as an appetizer or a light meal.
Boil the washed lentils in plenty of water until tender. Drain and leave to cool.
Cut the onion and tomato into small dice.
Combine the cooled lentils with the prepared vegetables, mint, olive oil, lemon juice and salt.
Chill the salad in the refrigerator for a while, then serve cold.
Important: add salt at the end of cooking the lentils; adding it earlier can toughen their outsides and make them take longer to soften. This salad contains no specific allergens. Warning: do not overcook the lentils or they will turn mushy; check them from time to time.
Uzun zamandır aradığım tarif tam buymuş. Sofrada hemen bitti, çok beğenildi.
Belirtilen süreden 15 dakika sonra hâlâ hamurumsuydu, biraz daha pişirmem gerekti. Ocak ayarını orta-kısıkta tutunca yanma olmadı.
Herkese tavsiye ederim, güzel bir tarif. Eline sağlık, tam kıvamında olmuş.
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