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Lentil and Carrot Salad With Middle Eastern Spices

I combined two of my favorite Mediterranean salads to stretch the cup of lentils I had in my pantry. Take care not to overcook the lentils; they should be slightly al dente. They go quickly from al dente to mushy, so make sure to check after 25 minutes.

Ingredients

  • 1 cup brown or green lentils, washed and picked over
  • 1 bay leaf
  • Salt to taste
  • 5 tablespoons extra virgin olive oil
  • 2 to 3 large garlic cloves (to taste), minced
  • 1 teaspoon cumin seeds, lightly toasted and ground
  • ¾ teaspoon coriander seeds, ground
  • ¼ teaspoon cardamom seeds, ground
  • ¾ pound carrots, peeled and thinly sliced
  • 1 tablespoon freshly squeezed lemon juice
  • Freshly ground pepper to taste
  • 2 tablespoons chopped fresh cilantro
  • Nutritional Information
    • Nutritional analysis per serving (6 servings)

      242 calories; 11 grams fat; 1 gram saturated fat; 0 grams trans fat; 8 grams monounsaturated fat; 1 gram polyunsaturated fat; 26 grams carbohydrates; 5 grams dietary fiber; 3 grams sugars; 8 grams protein; 42 milligrams sodium

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

Serves 6

Preparation

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  • This will keep for 4 days in the refrigerator. You might want to warm it before serving it, and drizzle on a little more olive oil.

45 minutes

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