Turkish Recipes

Inexperienced Lentil Salad (Yeşil Mercimek Salatası)

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.


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