Turkish Lentil Spinach Cucumber And Walnut Salad 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:

• Combine the lentils, garlic, bay leaf, onion, carrot and water in a large saucepan or Dutch oven. Bring to a boil. Add salt to taste (1 to 2 teaspoons), reduce the heat to low, cover and simmer 35 to 45 minutes until the lentils are tender. Remove from the heat. and discard the onion, carrot, garlic cloves and bay leaf. Drain through a strainer set over a bowl.
• Whisk together the vinegar, Dijon mustard, salt and shallot or garlic. Whisk in the oil and 2 to 4 tablespoons of the liquid from the lentils. Stir into the lentils. Add the parsley and pepper, and taste and adjust salt. Spoon onto plates, arrange walnuts on top of the lentils, and serve.

Steps:

• Rinse lentils under cool running water before cooking (to remove debris). Bring water to a boil in a saucepan. Reduce heat to low, add lentils and simmer until lentils are tender, about 25 to 30 minutes for green Puy lentils (or 30 to 45 minutes for French green lentils). Be sure the pan is large enough, as lentils will double or triple in size after cooking. Do not add salt to the water or it can make the lentils tough. Drain in colander when cooked.
• Meanwhile, as lentils are cooking, toast the cuming seeds in a skillet over medium heat until fragrant, about 2 minutes. Transfer to a mortar and pestle, and coarsely grind the toasted cumin seeds.
• In a small bowl, whisk 3 Tbsp of the oil with the lemon juice, honey, garlic, ground cumin, parsley, salt and pepper. Toss 2 Tbsp of the dressing with the cooked lentils; set lentils aside.
• Heat remaining 1 Tbsp oil in the same skillet over medium heat. Add onion and sauté about 8 minutes or until lightly browned. Set aside to cool.
• In a large salad bowl, toss together the lentils, cooled onion, tomato halves, cucumber, spinach, walnuts, and remaining dressing. Garnish with shredded mint and crumbled feta, and serve immediately.

Steps:

• Place the spinach on a platter and drizzle with half of the lemon juice, 1 tablespoon of the olive oil, and salt and pepper to taste.
• Whisk the remaining lemon juice, remaining 3 tablespoons olive oil, the cider vinegar, lemon thyme, mint, 1/2 teaspoon salt and a few grinds of pepper in a small bowl until combined. Taste and adjust seasoning if needed. Toss the radishes, cucumber, kohlrabi and shallot with the lemon dressing and serve over the spinach. Top with more mint.

Steps:

• Rinse the lentils.
• Bring them to a boil in the beef broth.
• Reduce heat and simmer, covered, for 40 minutes.
• Meanwhile, heat the olive oil in a heavy soup pot. Saute the onions until translucent. Add the garlic, cayeene, bay leaves and bulgur.
• Stir the mixture on medium heat until the onions and bulgur are lightly browned.
• Mix in the parsley and tomatoes.
• When the tomatoes begin to give up their juice, gently stir in the tomato paste. Pour the lentils and their liquid into the soup pot with the onions and bulgur.
• Simmer the soup for 15 minutes.
• Add the rosemary, salt and pepper to taste. If the lentils and bulgur have absorbed too much liquid, add more broth, water or tomato juice. Remove the bay leaves.
• Just before serving, stir in the fresh spinach and let it wilt in the hot soup.
• Garnish with more fresh parsley.
• NOTES : Serve this soup with crusty bread.
• Broil the bread on both sides, rubbed with a cut garlic clove, and drizzled with olive oil.