Moroccan cuisine · Salads & Mezze

Chlada Adas

Firm-cooked brown lentils tossed cold with cilantro, onions and plenty of lemon.

Ingredients · for 4 servings

• 250 g brown lentils
• 1 red onion
• 3 cloves of garlic
• 1 bunch fresh cilantro
• 2 organic lemons
• 2 tsp cumin
• 1 tsp paprika (sweet)
• 6 tbsp olive oil
• 1 bay leaf
• Salt, pepper

Instructions

1. Rinse the lentils in a sieve and put them on to cook with the bay leaf and twice the amount of water, without salting.
2. Cook the lentils over low heat for 20–25 min. until firm to the bite and still holding their skins, then drain and rinse under cold water.
3. Crush the garlic with a pinch of salt in a mortar and stir in the cumin, paprika, the juice of both lemons and the olive oil.
4. Cut the red onion into fine dice and roughly chop the cilantro along with its tender stems.
5. Toss the drained lentils with the dressing, the onions and two-thirds of the cilantro, and season generously with salt and pepper.
6. Chill the salad for at least 30 min., sprinkle with the remaining cilantro before serving, and serve cold.