Turkish Green Lentil Salad
This is the Turkish take on a lentil salad, yesil mercimek salatasi, where the earthy green lentils are lifted by a sour, faintly sweet pomegranate dressing rather than oil and salt. The lentils are cooked plain so they stay firm, then dressed while still warm so they drink up the lemon and pomegranate molasses. Scallion, pepper, tomato, and a double handful of parsley and mint keep it fresh, and sumac and pepper flakes finish it with tartness and a little heat. High in protein and fiber and better on the second day, it is a salad that doubles as lunch. Serve it at room temperature.
Ingredients
- 1 cup Green lentils, rinsed
- 1 whole Bay leaves
- 3 wholes Scallions, sliced
- 1 whole Bell peppers, finely diced
- 1 whole Fresh tomatoes, diced
- 1/2 cup Flat-leaf parsley, chopped
- 2 tbsp Mint, chopped
- 2 tbsp Lemon juice
- 1 tbsp Pomegranate molasses
- 1 tsp Cumin seed, toasted and ground
- 1 tsp Sumac
- 1/2 tsp Red pepper flakes
Method
- Simmer the lentils with the bay leaf in plenty of unsalted water until tender but still holding their shape, 18 to 22 minutes, then drain and discard the bay. Salt in the cooking water toughens lentil skins, so they are boiled plain; the goal is a lentil that keeps its edge and does not slump into mush in the salad.
- Spread the drained lentils on a plate to cool for a few minutes. Dressing them warm makes them soak up more of the lemon and pomegranate, but tossing the vegetables in while they are hot would wilt them, so let the lentils lose their steam first.
- Whisk the lemon juice, pomegranate molasses, and cumin together. Pomegranate molasses is the Turkish move here, sour and faintly sweet at once, and it does the seasoning work salt would; look for a bottle whose only ingredient is pomegranate, since some brands add sugar.
- Combine the lentils, scallions, pepper, tomato, parsley, and mint, pour over the dressing, and fold gently. The raw scallion and the two herbs keep the bowl fresh against the earthy lentils, and folding rather than stirring keeps the lentils whole.
- Finish with the sumac and red pepper flakes scattered on top. Sumac lands another layer of tart on the surface and the flakes add a low background heat, both standing in for salt. Serve at room temperature; it keeps for days and only improves.
Nutrition
Estimated per serving: 220 calories, 13 g protein, 11 g fiber, 25 mg sodium. Computed from USDA FoodData Central reference values for the main ingredients. This is an approximation, not a laboratory measurement. How these are computed.
Cost per serving is estimated from US national-average retail prices for cheap staple forms, using BLS dried-bean prices and USDA produce prices. Prices vary by store and season, so treat it as a guide, not a receipt. How this is computed.
