It has been a long while since I have been able to prepare a dish, photograph it, and get it posted. Today, I am making a FRESH start with a really reFRESHING salad. This Mercimek Salata or Lentil Salad would be great for a light lunch or as a side dish with grilled meats. It has an interesting tangy flavor that I think you will enjoy. If you cannot find Pomegranate Molasses or Syrup, you could probably substitute balsamic vinegar but I would HIGHLY recommend ordering it from the Internet by clicking here. Or you could make your own like Alton Brown. Click here for the link to his recipe on Food Network.
Mercimek Salata or Lentil Salad
Mercimek Salata or Lentil Salad
Author: April Ozbilgin
Recipe type: Salad
Cuisine: Turkish
Ingredients
- 8 ounces Dried Lentils
- 2 Teaspoons Salt (or to taste)
- 1 Small Onion, finely chopped
- 1 Small Tomato, chopped
- ½ Cup Bell Pepper (preferably multi-colored), chopped
- 2 Small Lemons, Juiced
- ¼ Cup Olive Oil
- 4 Tablespoons Pomegranate Molasses or Syrup (Nar Ekşisi)
- ⅛ Teaspoon Black Pepper
- 1 Handful Fresh Parsley (which is traditional but I used Cilantro), chopped
- More Salt to taste
Instructions
- Boil the lentils with the salt for about 30-35 minutes or until tender but not mushy.
- In the mean time, chop the onion, tomato, pepper and Cilantro and set aside in a large serving bowl.
- Whisk together the lemon juice, olive oil, pomegranate syrup, black pepper and a pinch of salt until well blended.
- When the lentils are cooked, drain them and allow to cool slightly.
- Combine the chopped vegetables, the lentils and the dressing until well combined. Afiyet olsun! Enjoy!
