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Lentil Salad (Salad-e Adas)
Lentil Salad (Salad-e Adas)
Ingredients
- 1 cup brown lentils, rinsed
- 1 teaspoon sea salt
- 1 cup chopped fresh spring onions
- 2 cloves garlic, peeled and grated
- 1/4 cup rice vinegar or lime juice
- 1 teaspoon sea salt
- 1/2 teaspoon freshly ground pepper
- 1 tablespoon ground golpar
- 3/4 cup olive oil
- 2 tablespoons chopped fresh parsley
- 2 tablespoons chopped fresh mint
- 1 large carrot, peeled and sliced
- 2 Persian cucumbers, peeled and diced
- 1 celery stalk, diced
- 1/2 yellow bell pepper, seeded and diced (optional)
- 1/2 red onion, peeled and diced
- 1 green chili, seeded and chopped (optional)
Method
- 1. place lentils in a medium-heavy saucepan. Pour in 4 cups water and 1 teaspoon salt and cook, uncovered, over medium heat for 30 to 45 minutes until tender (depending on the type of lentil used). Drain and set aside.
- 2. In a salad bowl, combine the ingredients for the dressing and whisk well.
- 3. Add lentils and the rest of the ingredients for the salad to the dressing. Toss thoroughly. Adjust seasoning to taste. Serve over a bed of green leaf lettuce, with toasted flat bread.
- **This recipe is taken from renown Persian chef, Najmieh Batmanglij's "New Food of Life". Available for sale on our site**