MIDDLE EASTERN SALAD

Middle Eastern Salad image

Provided by Molly O'Neill

Categories salads and dressings, side dish

Time 30m

Yield Six servings

Number Of Ingredients 11

Ingredients

2 cups small French lentils
4 tablespoons fresh lemon juice
1/4 cup extra-virgin olive oil
1 teaspoon ground cumin, toasted
1/2 teaspoon ground turmeric
1/4 teaspoon Tabasco sauce
1/2 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

Steps:

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.
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.

Nutrition Facts : @context http, Calories 313, UnsaturatedFat 8 grams, Carbohydrate 42 grams, Fat 10 grams, Fiber 7 grams, Protein 16 grams, SaturatedFat 1 gram, Sodium 202 milligrams, Sugar 2 grams, TransFat 0 grams