Turkey | Salads | Lentils

Adas Salatasi

(Turkish lentil salad)

Yield: 4-6 servings


INGREDIENTS PREP AMOUNT
Lentils rinsed 2 cups
Water 4 cups
 
Olive oil 1/4 cup
Onion chopped fine 1 each
Garlic minced 2-3 cloves
Cumin, ground 2 tsp
 
Lemons juice only 1-2 each
Parsley minced 1 bunch
Salt & pepper to taste
 
Tomatoes (opt.) cut in wedges 2 each
Eggs (opt.) hard boiled, cut in wedges 2 each
Olives, black (opt.) pitted 8-10 each
Feta cheese (opt.) crumbled or cubed 1/4 cup

METHOD

Basic Steps:  Boil → Sauté → Season → Garnish
  1. Cook the lentils in the water until just done, 25-45 minutes. Do not overcook. Drain and rinse in cold water. Place in a large mixing bowl.
  2. Heat olive oil in a sauté pan over medium heat. Add onion and sauté until just translucent. Add garlic and cumin and sauté, stirring, 1-2 minutes more. Add to the lentils.
  3. Stir in the lemon juice, parsley, salt and pepper. Adjust seasoning to taste. Let set for at least 30 minutes to allow flavors to marry.
  4. Place in a serving bowl and garnish with any or all of the optional ingredients you like. Serve at room temperature.

VARIATIONS

  • Add more or less lemon juice to your taste. Or substitute white wine vinegar.
  • Add a little chopped mint or dill if you like.

NOTES

  • Lentil salads are popular not just in Turkey, but all around the Mediterranean.