A hearty salad, served warm, where red lentils meet cumin and mint. With its soft texture and spiced flavor, it comes to the table easily both on its own and alongside a main dish.
Boil the washed red lentils in plenty of water over medium heat until the grains are soft but not falling apart; drain and set aside.
Sauté the onion and garlic in olive oil until soft; add the tomato paste and sauté for another minute or two with the cumin and red pepper flakes.
Combine the boiled lentils with the sautéed onion mixture; let cool slightly and add the lemon juice and fresh mint at the very end.
Important: Don't overboil the lentils — they just need to soften without falling apart; if overcooked the salad turns into a smooth soup. Note: Be careful not to burn the onion and garlic while sautéing with the red pepper flakes, as they can turn bitter. Contains no allergens.
If you serve the salad warm rather than hot, the aroma of the spices comes through more and the lentils hold their shape instead of falling apart.
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