Lentil Salad

Salad-e Adasi


Preparation info

  • Difficulty


  • Serves


Appears in

Joon: Persian Cooking Made Simple


By Najmieh Batmanglij

Published 2015

  • About

Rich in protein, lentils have been popular in Iran since ancient times. I often make this salad for my son who is a vegan. You can make it with any kind of dried bean.

Prep: 10 minutes
Cooking: 30 to 45 minutes


  • 1 cup (200 g) brown (or French) lentils, rinsed
  • 6 cups (1.5 liters) water


  • 1 cup (100 g) chopped spring onions (white and green parts)
  • 1 clove garlic, peeled and grated
  • ¼ cup rice vinegar or Fresh lime juice
  • 1 teaspoon sea salt
  • ½ teaspoon freshly ground pepper
  • 1 tablespoon ground cumin
  • ½ cup (60 ml) olive oil


  • 2 tablespoons chopped Fresh cilantro
  • ½ bell pepper, seeded and diced small
  • ½ red onion, peeled and diced small


  1. Place the lentils in a medium-heavy saucepan. Pour in the water and cook, uncovered, over medium heat for 30 to 45 minutes (depending on the type of lentils used), or until tender. Drain and set aside.
  2. Meanwhile, in a salad bowl, whisk together all the ingredients for the dressing.
  3. Add the cooked, drained and still warm lentils, and all the salad ingredients and toss together thoroughly.
  4. Adjust the seasoning, adding more salt, vinegar or olive oil to taste. Serve over a bed of green-leaf lettuce, with toasted flat bread, or as a side dish. Nush-e joon!