Middle Eastern Salad

Name: Middle Eastern Salad
Total time: 30 min
Yield: Six servings
Cuisine: middle eastern
Ingredients: 2 cups small French lentils; 4 tablespoons fresh lemon juice; 1/4 cup extra-virgin olive oil; 1 teaspoon ground cumin, toasted; 1/2 teaspoon ground turmeric; 1/4 teaspoon Tabasco sauce; 1/2 teaspoon salt, plus more to taste; Freshly ground black pepper to taste; 2 tablespoons finely chopped mint; 2 tablespoons finely chopped dill; 3 scallions, chopped

By Molly O'Neill

Total Time: 30 minutes
Rating: 2(5)
Comments: Read comments

Featured in: The Supper Club

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Ingredients

Yield:Six servings

2cups small French lentils
4tablespoons fresh lemon juice
¼cup extra-virgin olive oil
1teaspoon ground cumin, toasted
½teaspoon ground turmeric
¼teaspoon Tabasco sauce
½teaspoon salt, plus more to taste
Freshly ground black pepper to taste
2tablespoons finely chopped mint
2tablespoons finely chopped dill
3scallions, chopped

Ingredient Substitution Guide

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Preparation

Step 1
Simmer the lentils in 4 cups of water until barely tender, about 20 minutes. Drain and cool. Add half the lemon juice. Toss well and set aside.
Step 2
Put the olive oil in a skillet over high heat. Add the cumin and the turmeric, stirring constantly, for 1 minute. Remove from heat. Add the Tabasco, the salt and the remaining lemon juice and stir this into the lentils. Stir carefully to avoid getting a big mushy mess. Taste and adjust seasoning with additional salt and some pepper if you choose. Gently stir in the mint, dill and scallions, arrange on a large platter and serve at room temperature buffet style.