Lentil and Carrot Salad With Middle Eastern Spices
- Total Time
- 45 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 1cup brown or green lentils, washed and picked over
- 1bay leaf
- Salt to taste
- 5tablespoons extra virgin olive oil
- 2 to 3large garlic cloves (to taste), minced
- 1teaspoon cumin seeds, lightly toasted and ground
- ¾teaspoon coriander seeds, ground
- ¼teaspoon cardamom seeds, ground
- ¾pound carrots, peeled and thinly sliced
- 1tablespoon freshly squeezed lemon juice
- Freshly ground pepper to taste
- 2tablespoons chopped fresh cilantro
Nutritional analysis per serving (6 servings)
242 calories; 12 grams fat; 2 grams saturated fat; 0 grams trans fat; 8 grams monounsaturated fat; 1 gram polyunsaturated fat; 27 grams carbohydrates; 5 grams dietary fiber; 3 grams sugars; 9 grams protein; 246 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Place the lentils in a medium saucepan, cover by 1 inch with water, add the bay leaf and bring to a boil. Add salt to taste, reduce the heat and cook just until the lentils are al dente, about 25 minutes.
- Step 2
Meanwhile, combine 3 tablespoons of the olive oil and the garlic in a small frying pan or saucepan over medium heat. When the garlic begins to sizzle, add the spices. Stir together for about 30 seconds, then remove from the heat and transfer to a large bowl.
- Step 3
While the lentils are simmering, steam the carrots for 8 to 10 minutes, until tender. Remove from the heat and transfer to the bowl with the garlic and spices. Add the lemon juice and salt to taste and toss together.
- Step 4
When the lentils are cooked al dente, set a strainer over a bowl, drain the lentils and toss at once with the carrots. If desired, add some of the broth to moisten. Add cilantro and another tablespoon of olive oil and toss together. Add freshly ground pepper, taste and adjust salt. Transfer to a serving platter, drizzle the remaining olive oil over the top, and serve warm or at room temperature.
- This will keep for 4 days in the refrigerator. You might want to warm it before serving it, and drizzle on a little more olive oil.
Private Notes
Comments
I made this in the morning, and when I first tasted it thought there weren't enough spices. We don't add salt when cooking (oh those lovely dietary restrictions) and I wondered if that may have contributed to the initial blah-ish taste. I let the salad sit covered on the counter all afternoon, and voila! -- the flavors of the spices have now melded nicely with the lentils and carrots. I think a squeeze of lemon juice on each serving will complete the dish.
Try not to overcook the lentils and carrots, as I did. The times should be more like 20 min maybe for lentils, and 4 or 5 min for carrots.
I used french lentils and cooked them for about 16 minutes. I tossed the sliced carrots in with the lentils for the last 4 minutes of cooking. One less pot! Came out perfect! Added plenty of fresh scallions and cilantro before serving. Will definitely make again!
I have no idea why this is rated five stars. Not interesting at all - no flavor. Just tasted like a bowl of carrots and lentils.
Like Bob P, after making (and tweaking) this, I was mighty unimpressed. However, it improved dramatically after a few hours in the fridge. As well, my modest additions: pomegranate vinegar, Indian Black Salt (the king of umami) and soy, as well as cooking the lentils in Better than Bouillon vegetable broth, really helped too. Save the broth to moisten AFTER it sits! The lentils are dry without it and once it sits, you can add what you need and drink the rest! I cooked the lentils 15 minutes, then added the carrots for 5. I had this for lunch, wrapped in a big piece of roasted garlic flatbread, heated on the griddle, with truffled goat cheese and a fistful of arugula & mint. It was delicious!
This was absolutely delicious and easy. Didn't have quite enough carrots, so I added a yellow squash I had hanging around. And, just to get fancy, I added some sumac in there for a little additional acidity. Also a bit of aleppo pepper. Plus feta for a little added protein (and the saltiness didn't hurt!) we were bringing this to a daylong retreat for our lunch and that was going to be all we ate.
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