Middle Eastern Salad

Ingredients

• 2 cups small French lentils
• 4 tablespoons fresh lemon juice
• ¼ cup extra-virgin olive oil
• 1 teaspoon ground cumin, toasted
• ½ teaspoon ground turmeric
• ¼ teaspoon Tabasco sauce
• ½ teaspoon salt, plus more to taste
• Freshly ground black pepper to taste
• 2 tablespoons finely chopped mint
• 2 tablespoons finely chopped dill
• 3 scallions, chopped

• Nutritional Information

  • Nutritional analysis per serving (6 servings)

    314 calories; 9 grams fat; 1 gram saturated fat; 0 grams trans fat; 6 grams monounsaturated fat; 1 gram polyunsaturated fat; 42 grams carbohydrates; 7 grams dietary fiber; 1 gram sugars; 16 grams protein; 203 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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Six servings

Preparation

1. Simmer the lentils in 4 cups of water until barely tender, about 20 minutes. Drain and cool. Add half the lemon juice. Toss well and set aside.
2. Put the olive oil in a skillet over high heat. Add the cumin and the turmeric, stirring constantly, for 1 minute. Remove from heat. Add the Tabasco, the salt and the remaining lemon juice and stir this into the lentils. Stir carefully to avoid getting a big mushy mess. Taste and adjust seasoning with additional salt and some pepper if you choose. Gently stir in the mint, dill and scallions, arrange on a large platter and serve at room temperature buffet style.

30 minutes