Middle Eastern Lentil Salad

This spicy salad is one of my favorite lentil preparations. The trick is not to overcook the lentils, which should be al dente.

Ingredients

• ¼ cup extra virgin olive oil
• 2 to 3 large garlic cloves (to taste), minced
• ¾ teaspoon cumin seeds, freshly ground
• ¾ teaspoon coriander seeds, freshly ground
• 1 ½ cups brown or green lentils, washed and picked over
• Salt
• freshly ground pepper to taste
• 1 tablespoon freshly squeezed lemon juice (more to taste)
• 2 tablespoons chopped fresh cilantro

• Nutritional Information

  • Nutritional analysis per serving (6 servings)

    253 calories; 9 grams fat; 1 gram saturated fat; 6 grams monounsaturated fat; 1 gram polyunsaturated fat; 31 grams carbohydrates; 5 grams dietary fiber; 1 gram sugars; 12 grams protein; 4 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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Serves six

Preparation

1. 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.
2. 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.
3. 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.

• Advance preparation: This will keep for three days in the refrigerator. You might want to warm it before serving it, and drizzle on a little more olive oil. Martha Rose Shulman can be reached at martha-rose-shulman.com.

40 minutes