.:: Med Diet - Mediterranean diet ::.

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Salata adas - Lentil salad


  • 1/4 cup extra-virgin olive oil
  • 2 large garlic cloves, finely chopped
  • 1/2 teaspoon freshly ground cumin seeds
  • 1/2 teaspoon freshly ground coriander seeds
  • 1/4 teaspoon freshly ground cardamom seeds
  • 1/2 teaspoon ground fenugreek
  • 1 cup dried brown lentils, picked over and rinsed well
  • Salt and freshly ground black pepper to taste

1. In a small saucepan, heat 3 tablespoons olive oil over medium heat with the garlic and as soon as the garlic begins to sizzle remove from the burner, add the cumin, coriander, cardamom, and fenugreek, stir, and set aside.
2. Place the lentils in a medium-size saucepan of lightly salted cold water and bring to a boil. Cook until al dente, about 25 minutes from the time you turned the heat on. Drain and toss with the garlic, olive oil, and spices while still hot. Season with salt and pepper, toss, and arrange on a serving platter, drizzling the remaining 1 tablespoon olive oil over the top. Serve at room temperature.

Publish date 14/04/2014 17:20
Last updated 14/04/2014 17:24