Turkish Lentil Salad
Prep
15 mins
Cook
30 mins
Servings
4
Difficulty
Easy
This Turkish lentil salad has become my go to weeknight dinner because it comes together in just 45 minutes and costs practically nothing. Red lentils are packed with protein and fiber, so you'll feel satisfied long after eating. The best part is that everything comes together in one bowl. You simply cook the lentils, toss them with fresh tomatoes, crisp cucumber, and a bright lemon dressing, then top with creamy feta cheese. Serve it alongside warm pita bread and you've got yourself a complete, nourishing meal that tastes far more impressive than the minimal effort it requires.
Ella x
Ingredients
- 250red lentils
- 1onion
- 473 mltomatoes
- 237 mlcucumber
- 237 mlparsley
- 1 teaspoonred pepper flakes(adjust to taste)
- 2 tablespoonsolive oil
- 2 tablespoonslemon juice
- 1 pinchsalt
- 1 pinchblack pepper
- 100crumbly feta cheese(optional)
- 4 slicespita bread
Detail level
Instructions
- 1
Rinse the lentils and soak them in water for 30 minutes. Drain and set aside.
- 2
In a large pan, heat the olive oil over medium heat. Add the onion and cook until softened, about 5 minutes.
- 3
Add the red pepper flakes and cook for 1 minute, stirring constantly.
- 4
Add the tomatoes and cook until they start to break down, about 5 minutes.
- 5
Add the lentils, salt, and black pepper to the pan. Stir to combine and cook for 10-15 minutes, or until the lentils are tender.
- 6
Stir in the parsley, lemon juice, and crumbled feta cheese (if using).
- 7
Taste and adjust the seasoning as needed.
- 8
Serve the salad in a large bowl, topped with croutons made from pita bread. Garnish with additional parsley and lemon wedges, if desired.
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