Levantine cuisine · Salads & Mezze

Salatet Adas

Brown lentils cooked until tender yet firm, tossed with plenty of parsley, diced onion and a bold lemon dressing.

Ingredients · for 4 servings

• 250 g brown lentils
• 1 bay leaf
• 1 bunch flat-leaf parsley
• 1 red onion
• 4 spring onions
• 3 cloves garlic
• 2 lemons
• 6 tbsp olive oil
• 1 tsp cumin
• Salt, pepper

Instructions

1. Rinse the lentils in cold water, bring to a boil with the bay leaf and three times the amount of unsalted water, and simmer gently for 20–25 min. until cooked but still firm to the bite.
2. Drain the lentils, remove the bay leaf and salt them while still warm — this way they absorb the seasoning better; then let cool completely.
3. Finely cut the parsley leaves, dice the red onion small and cut the spring onions into thin rings.
4. Finely grate the garlic and whisk it with the juice of both lemons, the olive oil, cumin, salt and pepper into a dressing.
5. Mix the cold lentils with the dressing and let them steep for 15 min. so they absorb the acidity.
6. Just before serving, fold in the parsley, onion and spring onion, and arrange the salad lukewarm or cold.