afoona
Salads

Lentil Salad with Vegetables and Lemon

Lentil salad with vegetables and lemon - a recipe by Afoona

⏱ 30 min🍽 4 servings 🌍 Middle Eastern👩‍🍳 Daniel Azoulay🧩 2 parts
⚖ Pareve🥬 Vegetarian🌱 Vegan🌾 Gluten-free

👨‍🍳 Method

For the Salad Dressing

  1. 1
    In a small bowl, whisk the oil, lemon juice, cumin, salt and black pepper until smooth.
    Bowl

To assemble

  1. 2
    Cook the lentils in water for 20 minutes, until they soften but still hold their shape.
    ⚙ Cooking in salted waterStovePot
  2. 3
    Drain the lentils and let cool.
    Colander
  3. 4
    Chop the parsley, onion and cucumber and halve the cherry tomatoes.
    KnifeCutting board
  4. 5
    In a large bowl, mix the lentils with the cherry tomatoes, cucumber, onion and parsley.
    Bowl
  5. 6
    Pour in the dressing and toss.
357calories
21 gprotein
47 gcarbs
11 gfat
● protein 23%● carbs 50%● fat 27%

Per serving (189 g), of 4 servings

For the Salad Dressing · To assemble ·

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⚖ About the ingredients

🔧 Tools needed (6) · 🍳 One cooking vessel

  • Stove · 💡 Workaround, changes the dish: Portable hot plate (one weaker burner) · Camping gas stove (One burner, outdoors) · Electric pressure cooker (multicooker) (One pot, no real shallow frying)
  • Pot · Also works: Deep skillet (sauté pan) (less liquid, faster evaporation) · 💡 Workaround, changes the dish: Wok (For quick cooking)
  • Cutting board · Also works: Plate (Large plate, dulls the knife)
  • Knife · Also works: Food processor (Fast, less control over size) · Kitchen shears (For herbs/dough)
  • Bowl · Also works: Pot (None)
  • Colander · Also works: Lid (a lid held slightly open over the sink, you lose a little) · Slotted spoon (for small amounts)

By the steps, as the recipe is built now: another version or addition can change the list.

🧩 Built from…

Dressing → Legume Salad

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