If you are a lentil lover, this could be one of the most delicious and nutritious salads out there. While I was studying all day for my proficiency tests in the library as a PhD student, green lentil salad was my lunch at least three days a week.
Nothing is set in stone: you can use more or less of everything below. In Turkey, this salad is usually served with pomegranate molasses. However, I don't like the slight sweetness that comes with it. That's why I prefer the crispy tartness of lemons.
For 4 people
1 cup of green lentils
4-5 spring onions, finely chopped
2-3 red sweet Italian peppers, finely chopped
1/2 cup roasted red peppers, chopped
1/2 cup of dill or pickle pickles or finely chopped gherkin pickles
1/2 cup or a little more canned corn
1/3 cup fresh dill, finely chopped
1/3 cup fresh parsley, finely chopped
1/4 cup fresh mint, finely chopped
Juice of 1 lemon
a generous 1/4 cup of olive oil
2-3 tbsp pomegranate molasses (It's widely available in international or Middle Eastern stores)
1/4 cup pickled jalapenos, finely chopped (I absolutely love having pickled jalapenos in this salad, sour and flavorful is a perfect combination)
1/4 cup pickled peppers, finely chopped
1/3 – 1/2 cup of crumbled feta
– Put 1 cup of green lentils in a saucepan with 4-5 cups of water and cook for about 15 minutes. Check if they are cooked after 10 minutes. Lentils should be cooked but not mushy. Rinse immediately in a colander or colander. We don't want the lens to boil in hot water anymore. 1 cup makes lots of lentils, perfect for company or everyday lunch.
– Finely chop everything as if trying to combine them with lentils.
-Salt to your taste.
– Add the juice of one lemon. One lemon is usually good for as many lentils, but you can use fewer. I usually add a little more. (If you want to add pomegranate molasses, balance it with lemon juice)
– Add olive oil and toss.