Lentil Salad in Olive Oil with Egyptian Spices
Elevate your salad game with this vibrant and nutritious Lentil Salad in Olive Oil with Egyptian Spices. Perfectly tender green lentils are infused with the bold, earthy flavors of ground cumin, coriander, smoked paprika, and a hint of cinnamon, creating a warm and aromatic base. Fresh, crisp vegetables like cucumber, tomato, and onion add a refreshing crunch, while a tangy lemon and extra virgin olive oil dressing ties it all together. This easy-to-make recipe is both wholesome and satisfying, making it an ideal side dish or light main course. Ready in just 40 minutes and boasting a mesmerizing blend of Mediterranean and Middle Eastern flavors, this salad is a must-try for anyone seeking a healthy and flavorful addition to their table. Serve chilled or at room temperature for a crowd-pleasing dish that’s perfect year-round!
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Recipe Information
Ingredients
- 1 cup green lentils
- 4 cups water
- 3 tablespoons extra virgin olive oil
- 2 tablespoons lemon juice
- 1 small white onion
- 1 medium cucumber
- 1 large tomato
- 0.5 cup fresh parsley
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 0.5 teaspoon smoked paprika
- 0.25 teaspoon ground cinnamon
- 1 teaspoon sea salt
- 0.5 teaspoon black pepper
- 2 garlic cloves
Instructions
Rinse the green lentils under cold water and inspect for any debris or stones.
In a medium saucepan, combine the rinsed lentils and 4 cups of water. Bring to a boil over medium-high heat.
Once boiling, reduce the heat to low and simmer the lentils for 20-25 minutes until tender but not mushy. Drain and set aside to cool.
While the lentils are cooling, finely chop the white onion, cucumber, tomato, and fresh parsley. Mince the garlic cloves as well.
In a large mixing bowl, whisk together the olive oil, lemon juice, minced garlic, ground cumin, ground coriander, smoked paprika, ground cinnamon, sea salt, and black pepper.
Add the cooked and cooled lentils to the bowl with the dressing. Stir gently to coat the lentils evenly.
Fold in the chopped onion, cucumber, tomato, and parsley. Mix until thoroughly combined.
Taste and adjust the seasoning as needed with additional salt, pepper, or lemon juice.
Cover the bowl and let the salad sit in the refrigerator for at least 30 minutes to allow the flavors to meld together.
Serve chilled or at room temperature as a side dish or light main course, garnished with extra parsley if desired.
Nutrition Facts
Calories |
770 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 44.8 g | 57% | |
| Saturated Fat | 6.5 g | 32% | |
| Polyunsaturated Fat | 0.2 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 4128 mg | 179% | |
| Total Carbohydrate | 79.8 g | 29% | |
| Dietary Fiber | 23.0 g | 82% | |
| Total Sugars | 26.5 g | ||
| Protein | 24.1 g | 48% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 267 mg | 21% | |
| Iron | 12.4 mg | 69% | |
| Potassium | 1848 mg | 39% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
