Middle Eastern Lentil Salad Recipes

MIDDLE EASTERN LENTIL SALAD

Steps:

• Place the lentils in a medium saucepan, cover by 1 inch with water and bring to a boil. Add 1 teaspoon salt, reduce the heat and cook just until the lentils are al dente, about 25 minutes.
• Meanwhile, heat 3 tablespoons of the olive oil and the garlic in a small frying pan or saucepan over medium heat. When the garlic begins to sizzle, add the spices. Stir together for about 30 seconds, then remove from the heat and set aside.
• When the lentils are just tender, drain through a strainer set over a bowl. Toss at once in another bowl with the garlic, spices, cilantro and lemon juice. Taste and adjust salt. If the lentils seem a little dry, add a few tablespoons of the broth. Transfer to a serving platter, drizzle the remaining olive oil over the top and serve warm or at room temperature.

EASY MIDDLE EASTERN LENTIL SALAD

Steps:

• Preheat oven to 325. Put tomatoes in a medium mixing bowl with olive oil, balsamic vinegar, salt. Toss and blend. Spread on a parchment paper lined cookie sheet. Cover with the fresh thyme sprigs. Roast in a preheated 325 oven for 20 minutes. Turn oven to broil (tomatoes should be about 10-12 inches from broiler) and 'char' for about 5 minutes. Remove. Discard the thyme. Let the tomatoes cool. Put the lentils in a braiser pan or pot. Cover with the chicken stock. Turn heat to medium high. Bring to boil. Reduce heat to medium, cover and cook about 20 minutes or until tender. Drain off any excess liquid. Let the lentils cool. Put the onions in a large mixing bowl with the red wine vinegar, pepper and salt. Let them marinade about 20 minutes. Add the lentils to the onions and blend. Add the tomatoes (and juices in the pan, scrape into the bowl) and fresh herbs. When ready to serve toss and blend in the gorgonzola and drizzle with the additional olive oil.

LEBANESE LENTIL SALAD

Steps:

• In saucepan, bring lentils and water to a boil, cook 30 minutes until tender, drain.
• Add pepper, onion and mint.
• Refrigerate at least 30 minutes or until ready to serve.
• Just before serving, add oil, lemon juice, garlic and feta.
• toss and serve.

LENTIL AND CARROT SALAD WITH MIDDLE EASTERN SPICES

Steps:

• Place the lentils in a medium saucepan, cover by 1 inch with water, add the bay leaf and bring to a boil. Add salt to taste, reduce the heat and cook just until the lentils are al dente, about 25 minutes.
• Meanwhile, combine 3 tablespoons of the olive oil and the garlic in a small frying pan or saucepan over medium heat. When the garlic begins to sizzle, add the spices. Stir together for about 30 seconds, then remove from the heat and transfer to a large bowl.
• While the lentils are simmering, steam the carrots for 8 to 10 minutes, until tender. Remove from the heat and transfer to the bowl with the garlic and spices. Add the lemon juice and salt to taste and toss together.
• When the lentils are cooked al dente, set a strainer over a bowl, drain the lentils and toss at once with the carrots. If desired, add some of the broth to moisten. Add cilantro and another tablespoon of olive oil and toss together. Add freshly ground pepper, taste and adjust salt. Transfer to a serving platter, drizzle the remaining olive oil over the top, and serve warm or at room temperature.

MIDDLE EASTERN BARLEY, LENTIL, & RICE CASSEROLE

Steps:

• Heat oil in a medium-large saucepan (I used a 2Q pan and it was just right; I've also sauteed in water instead of oil).
• Add onion and garlic; cook& stir 2 min.
• Stir in cinnamon, sugar, and 4 c water.
• Add lentils and barley.
• Bring to boil on med heat; reduce heat to low.
• Cover and simmer gently for 20 min.
• Add rice, apricots, raisins, and mint; stir.
• Simmer, covered, 20 more min or until all the ingredients are tender and have absorbed the liquid.
• Season to taste with pepper.