Turkish Lentil Salad Adas Salatasi Recipes

Steps:

• Cook lentils over medium heat simmer covered 20-30 minute Do not overcook, drain and rinse with cold water.
• Heat olive oil in a saute pan over medium heat, add onion and cook until translucent, add garlic & cumin, cook another minute.
• Place lentils in a large bowl, add onions, cumin & stir in lemon juice, parsley, salt and pepper.
• Set aside for at least 30 minutes.
• Garnish with tomatoes, olives, cheese or cucumbers.

Steps:

• 1. Place the lentils and water in a large saucepan and bring to a boil over medium-high heat. Reduce the heat to low; cover and simmer for 20 to 30 minutes or until cooked through. Do not over cook. Drain and rinse with cold water.
• 2. Heat the olive oil in a saute pan over medium heat. Add the onion and saute until just translucent. Add the garlic and cumin and saute for another 1 or 2 minutes.
• 3. Place the lentils in a large bowl and add the onions and garlic. Stir in the lemon juice, parsley, salt and pepper. Set aside for at least 30 minutes to allow the flavors to marry.
• 4. Adjust the seasoning with additional salt and pepper if needed. Place the lentil salad in a serving bowl and garnish with tomatoes, eggs, black olives, and cheese. Serve at room temperature.

Steps:

• Have all the vegetables cut into similar size, diced.
• English cucumbers work best; remove seeds from larger ones.
• Combine all ingredients in bowl.
• Mix dressing and gently toss just before serving salt and pepper to taste.

Steps:

• Bring lentils and 3 cups water to a boil in a 2-qt saucepan. Reduce heat to medium-low and simmer until lentils are tender, about 35 minutes. Drain lentils and set aside.
• Heat 2 tbsp oil in a skillet over medium heat. Add garlic and cook until soft, 7-8 minutes. Remove pan from heat and whisk in remaining oil, lemon juice, cumin, and allspice.
• Pour the garlic mixture over lentils. Add onion, parsley and mint and season the lentils with salt and pepper; toss to combine. Serve lentils at room temperature.

Steps:

• Combine all ingredients in a bowl and chill for at least 1 hour before serving.

Steps:

• Cut the cabbage in half and discard the outer tough leaves and the inner core.
• Cut each half into quarters and wash under cold water.
• Place each quarter on its side and slice very thin slices with a sharp knife.
• Place cabbage and carrots in a bowl and dress it with salt, pepper, oil and vinegar or lemon to taste.
• Toss well with enough dressing to suit your taste and serve.