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Turkish Warm Lentil Salad
Here is a vibrant, colorful salad, full of goodness.
If you want a warm salad try and have all of the cooked items ready to assemble warm at the same time. You can also serve the salad at room temperature.
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| Servings | Prep Time |
| 4people | 15minutes |
| Cook Time |
| 45minutes |
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Ingredients
- 2 beets (beetroots)medium, washed
- 2cups butternut squash (pumpkin)peeled and cut into 1/2 inch (1 cm) cubes
- 1cup lentils, redor yellow*
- 1/4cup walnuts
- 1tsp sumac*
- 1 onion, salad (red)small, thinly sliced
- 1cup mint, fresh, leaves only
Dressing
- 1/4cup pomegranate molasses*
- 1/2cup olive oil
Instructions
- Pre-heat your oven to 350 f (180 c).
- Place your beets on a non-stick tray and cook in the oven. After 35 minutes, add the squash. Bake for a further 25 minutes. Remove from the oven and allow to cool.
- Meanwhile, rinse your lentils. Place them in a saucepan with 4 cups of water and bring to the boil. Simmer for about 25 minutes until tender. Drain and allow to cool.
- Meanwhile, dry roast the walnuts in a small fry pan until nicely browned.
- When the cooked beets are cool enough to handle, peel the skin off and cut into ½ inch (1.5 cm) cubes. Place in a bowl and add the warm squash and lentils. Crush the browned walnuts and add. Add the sumac, salad onion and mint leaves.
- Make the dressing by whisking together the pomegranate molasses and olive oil. Drizzle over the salad and toss carefully.
Recipe Notes
Cooking time for the lentils can vary anywhere between 20 and 35 minutes, depending on the type. Best to check for tenderness from about 20 minutes onwards.
You can buy sumac here.
It is worth sourcing the pomegranate molasses. You can substitute with honey if you cannot find.
https://compassandfork.com/recipe/warm-lentil-salad/
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https://compassandfork.com/recipe/warm-lentil-salad/ |