A refreshing and filling legume meze in which boiled green lentils meet tomato, onion, and fresh mint. Lightened with a lemony olive oil dressing, this salad, served cold, finds a place both on the meze platter and in light meals.
Boil the washed lentils in plenty of water until the grains are soft, then drain and let cool.
Dice the onion and tomato into small cubes.
Mix the cooled lentils with the diced vegetables, chopped mint, olive oil, lemon juice and salt.
Let rest in the refrigerator briefly, then serve cold.
Important: When boiling the lentils, add the salt at the end of cooking, otherwise the outer surface of the grains hardens and takes longer to soften. This meze doesn't contain any specific allergen. Note: if boiled too long, lentils turn mushy — check them periodically.
If you prepare the salad at least 20 minutes before serving, the ingredients meld together and the flavor becomes more unified.
Admin DadaGastro · verified in test kitchenUzun 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.
Recipes tried by those who liked this one, fitting the same table.
Your suggestion, complaint, or question — we listen to all of them.