Name: Lentil Salad (Zalaatat ‘Adas)
Yield: Makes 4 servings
Cuisine: Iraqi
Ingredients: ¼ teaspoon black pepper; 2 tablespoons olive oil; 1 medium carrot, peeled and grated; 3 tablespoons vinegar (cider or balsamic) or lemon juice; ¼ cup (½ oz/15 g) fresh mint, chopped, optional; 2 medium tomatoes (about 1½ cups/9 oz/250 g), chopped; 1 cup (2 oz/60 g) parsley, chopped; ½ cup (3 oz/85 g) scallion/spring onion, chopped (both white and green parts); or regular onion sliced thinly and sautéed in 1 tablespoon olive oil until caramelized; 1 cup (8 oz/225 g) uncooked whole lentils with shell on, picked over, washed and drained; 1 teaspoon cumin, ground; 2 or 3 garlic cloves, whole and unskinned; ½ teaspoon salt; ½ teaspoon chili pepper, or to taste; 2 hard-boiled eggs

Preparation info

Makes
4
servings

Difficulty
Easy

Appears in

Delights from the Garden of Eden

By Nawal Nasrallah

Published 2019

About

A refreshing variation on tabboula in which whole lentils replace bulgur. The recipe was tested by Susan Selasky for the Detroit Free Press, Test Kitchen section (April 22, 2003). Her verdict: ‘the fresh mint adds a lot of pizzazz to the salad. This salad is a terrific source of fiber’ (13 grams per serving).

Ingredients

1 cup (8 oz/225 g) uncooked whole lentils with shell on, picked over, washed and drained

Method

Place lentils and garlic in a medium pot. Cover them with 1in/2.5cm of cold water and bring the pot to a quick boil, skimming off any foam that might form. Reduce heat to low and simmer, covered, for about 20 minutes, or until lentils are cooked but still firm (al dente) and most of the liquid has evaporated. Avoid overcooking them. Add a little hot water if needed