Ingredients for Turkish Lentil Salad Adas Salatasi
- 1 cup red lentils
- Water
- 2 tablespoons olive oil
- Red Onion
- Garlic Cloves
- 1 teaspoon ground cumin
- 1 large lemon (or 2 small lemons), juiced
- 1/4 cup chopped fresh parsley
- Salt & Freshly Ground Black Pepper
- Chopped tomatoes (amount to taste, for garnish)
- Black Olives
- Crumbled feta cheese (amount to taste, for garnish)
- Cucumber
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How to Make Turkish Lentil Salad Adas Salatasi
- Rinse 1 cup of red lentils under cold water.
- In a medium saucepan, combine the lentils with 2 cups of water and a pinch of salt. Bring to a boil, then reduce heat to low, cover, and simmer for 20-25 minutes, or until tender but not mushy. Drain and rinse with cold water immediately.
- While the lentils are cooking, heat 2 tablespoons of olive oil in a small sauté pan over medium heat. Add 1/2 cup finely chopped onion and cook until translucent, about 5 minutes. Add 2 cloves of minced garlic and 1 teaspoon of ground cumin; cook for another minute until fragrant.
- In a large bowl, combine the cooked lentils, sautéed onion mixture, 1/4 cup chopped fresh parsley, the juice of 1 large lemon (or 2 small lemons), 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper. Stir well to combine.
- Cover the bowl and refrigerate for at least 30 minutes to allow the flavors to meld. This step is crucial for the best taste!
- Before serving, garnish generously with your favorite toppings: chopped tomatoes, olives, cucumbers, and/or crumbled feta cheese.
Nutrition Information (Approximate per serving)
Sodium
0 g
Sugar
14g
Fat
9g
Carbs
8g
