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
1cup (200g) brown (or French) lentils, rinsed
6cups (1.5liters) water
1cup (100g) chopped spring onions (white and green parts)
1clovegarlic, peeled and grated
¼cuprice vinegar or Fresh lime juice
½teaspoon freshly ground pepper
½cup (60ml) olive oil
2tablespoons chopped Fresh cilantro
½bell pepper, seeded and diced small
½red onion, peeled and diced small
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.
Meanwhile, in a salad bowl, whisk together all the ingredients for the dressing.
Add the cooked, drained and still warm lentils, and all the salad ingredients and toss together thoroughly.
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!