Turkish Lentil Salad
2 cups sprouted Bio-Bud Lentils
4 cups water
¼ cup olive oil
1 onion, finely chopped
2 garlic cloves, minced
2 tsp ground cumin
2 lemons, juice only
1 bunch parsley, minced
salt and pepper to taste
2 2 tomatoes wedges (optional)
2 eggs hard-boiled (optional)
8 black olives, pitted (optional)
¼ cup feta cheese, cubed or crumbled (optional)
1
Add the lentils to the water in a large saucepan and bring to a boil over medium-high heat. Reduce heat, cover and simmer for 20-30 minutes or until cooked through. Do not overcook. Drain and rinse with cold water.
2
Heat the olive oil in a sauté pan over medium heat. Add the onion and sauté until translucent. Add garlic and cumin and sauté for another 1-2 minutes.
3
Place the lentils in a large bowl with the onions and garlic. Stir in the lemon juice, parsley, salt and pepper. Set aside for at least 30 minutes to allow the flavors to mature.
4
Adjust seasoning and place the lentil salad in a serving bowl and garnish with any or all of the optional ingredients as desired. Serve at room temperature.
5
Variations: Substitute red or white wine vinegar for the lemon juice if you prefer. Stir in a little chopped mint or dill.
CategoryRecipes for Sprouted Lentils
Ingredients
2 cups sprouted Bio-Bud Lentils
4 cups water
¼ cup olive oil
1 onion, finely chopped
2 garlic cloves, minced
2 tsp ground cumin
2 lemons, juice only
1 bunch parsley, minced
salt and pepper to taste
2 2 tomatoes wedges (optional)
2 eggs hard-boiled (optional)
8 black olives, pitted (optional)
¼ cup feta cheese, cubed or crumbled (optional)
Directions
1
Add the lentils to the water in a large saucepan and bring to a boil over medium-high heat. Reduce heat, cover and simmer for 20-30 minutes or until cooked through. Do not overcook. Drain and rinse with cold water.
2
Heat the olive oil in a sauté pan over medium heat. Add the onion and sauté until translucent. Add garlic and cumin and sauté for another 1-2 minutes.
3
Place the lentils in a large bowl with the onions and garlic. Stir in the lemon juice, parsley, salt and pepper. Set aside for at least 30 minutes to allow the flavors to mature.
4
Adjust seasoning and place the lentil salad in a serving bowl and garnish with any or all of the optional ingredients as desired. Serve at room temperature.
5
Variations: Substitute red or white wine vinegar for the lemon juice if you prefer. Stir in a little chopped mint or dill.