Lentil Salad with Red Onion and Garlic

Name: Lentil Salad with Red Onion and Garlic
Yield: Serves 4
Cuisine: Moroccan
Ingredients: small bunch of fresh coriander (cilantro), finely chopped; small bunch of fresh coriander (cilantro), finely chopped; salt and ground black pepper; salt and ground black pepper; lemon wedges, to serve; 2 tomatoes, peeled and seeded; 2 red onions, chopped; 10 ml/2 tsp ground cumin; 10 ml/2 tsp ground turmeric; 900 ml/1½ pints/3¾ cups vegetable stock or water; 175 g/6 oz/¾ cup brown lentils; 4 garlic cloves, crushed; 900 ml/1½ pints/3¾ cups vegetable stock or water; 45 ml/3 tbsp olive oil

Preparation info

Serves
4

Difficulty
Easy

Appears in

Modern Moroccan

By Ghillie Basan

Published 2016

About

This delicious, garlicky lentil salad is frequently served as an accompaniment to kebabs in street cafés and restaurants, and as an appetizer at home. It can be served warm or cooled. If you feel like making a meal out of this dish, serve it with a generous spoonful of plain yogurt.

Ingredients

45 ml/3 tbsp olive oil
2 red onions, chopped
2</

Africa
Morocco
Starter
Side dish
Vegan
Gluten-free
Mediterranean

Method

Rinse the lentils well, and drain. Chop the peeled and seeded tomatoes. Heat 30ml/2 tbsp of the oil in a large pan and fry the onions until soft. Add the tomatoes, turmeric and cumin, then stir in the lentils. Pour in the stock or water and bring to the boil, then reduce the heat and simmer until the lentils are tender and almost all the liquid has been absorbed.

In a separate pan, fry