Turkish Lentil Spinach Cucumber And Walnut Salad Recipes

TURKISH LENTIL SALAD (ADAS SALATASI)

Turkish Lentil Salad (Adas Salatasi) image

You can garnish as you desire with chopped tomatoes, olives, cucumbers or feta cheese. If your lemons are large, one will do.

Provided by BakinBaby

Categories Lentil

Time 7m

Yield 4 serving(s)

Number Of Ingredients 13

Ingredients

2 cups lentils (rinsed)
4 cups water
1/4 cup olive oil
1 red onion (chopped)
3 garlic cloves (minced)
2 teaspoons cumin
1 -2 lemon (juiced-to taste)
1/4 cup parsley (minced)
salt & freshly ground black pepper
2 tomatoes (seeded and diced) (optional)
10 -15 black olives (optional)
1/4 cup feta cheese (optional)
1/2 cup cucumber (seeded & diced0 (optional)

Steps:

Cook lentils over medium heat simmer covered 20-30 minute Do not overcook, drain and rinse with cold water.
Heat olive oil in a saute pan over medium heat, add onion and cook until translucent, add garlic & cumin, cook another minute.
Place lentils in a large bowl, add onions, cumin & stir in lemon juice, parsley, salt and pepper.
Set aside for at least 30 minutes.
Garnish with tomatoes, olives, cheese or cucumbers.

Nutrition Facts : Calories 260, Fat 14.2, SaturatedFat 2, Sodium 15.3, Carbohydrate 25.8, Fiber 9, Sugar 3.6, Protein 9.9

LENTIL-WALNUT SALAD

Lentil-Walnut Salad image

This is a healthy, nutty lentil salad with great flavor and an appealing crunch from the walnuts and green onions. Keep it vegetarian by using vegetable broth if you wish. It's one of my favorites, and tastes best at room temperature.

Provided by EdsGirlAngie

Categories Lentil

Time 45m

Yield 4 serving(s)

Number Of Ingredients 12

Ingredients

1 cup dried lentils
1/2 large onion, quartered
3 whole cloves
2 cups vegetable broth or 2 cups chicken broth
1 1/2 teaspoons dried thyme
2 tablespoons white wine vinegar
2 cloves garlic, minced
2 tablespoons olive oil
2 tablespoons walnut oil
salt and black pepper, to taste
3/4 cup green onion, thinly sliced
3/4 cup walnut halves

Steps:

Cook lentils with onion half, cloves, broth and thyme until tender but NOT mushy (check after about 25 minutes).
In a large bowl, combine vinegar, garlic, green onions and oils.
When lentils are done, drain and immediately pour dressing over the hot lentils (it's important to do this while lentils are hot).
Season with salt and (lots) of black pepper; combine thoroughly, then cover and refrigerate overnight.
Just before serving add the walnuts; finish by adding a little more white wine vinegar or walnut oil if you like and garnish with flat-leaf parsley and more black pepper.

Nutrition Facts : Calories 449.9, Fat 28.5, SaturatedFat 3, Sodium 7.8, Carbohydrate 35.8, Fiber 17.1, Sugar 2.8, Protein 16.4

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