Salada libanesa de lentilha

Ingredientes

• 1 cup brown or green lentils, rinsed (hold their shape and give a pleasing bite)
• 3 cups water or low-sodium vegetable broth (broth adds extra depth)
• 1 medium red onion, finely diced (soaks up the dressing and softens)
• 1 large cucumber, seeded and diced (for crunch and freshness)
• 2 medium tomatoes, seeded and diced (vine-ripened are best)
• 1/2 cup chopped fresh parsley, packed (brightness and color)
• 1/4 cup chopped fresh mint (optional but makes it sing)
• 1/3 cup toasted pine nuts or chopped walnuts (toasted for nuttiness)
• 3 cloves garlic, minced (fresh garlic for depth)
• 1/4 cup extra-virgin olive oil (good-quality oil transforms this into an indulgent treat)
• 2 lemons Juice of + zest of 1 lemon (for lively acidity)
• 1 teaspoon ground cumin, toasted if possible (warm, earthy spice)
• 1/2 teaspoon ground allspice or a pinch of cinnamon (optional for subtle warmth)
• Salt and freshly ground black pepper to taste
• Optional: crumbled feta or labneh for a creamy finish (swap Greek yogurt for labneh if you prefer)

Modo de preparo

1. 1

   --- Preparation ---

2. 2

   Rinse the lentils under cold water until the water runs clear. Pick out any small stones or debris.

3. 3

   Combine lentils and water or broth in a medium saucepan. Bring to a gentle boil, then reduce heat and simmer uncovered for 18–20 minutes, or until tender but not mushy.

4. 4

   Drain any excess liquid and let cool slightly.

5. 5

   While lentils cook, toast nuts in a dry skillet over medium heat for 3–5 minutes, tossing often until golden and fragrant. Remove and cool.

6. 6

   In a small pan, gently toast cumin (and allspice if using) for 30 seconds until aromatic. Crush lightly with the side of a spoon or spice grinder.

7. 7

   Whisk together olive oil, lemon juice, lemon zest, minced garlic, toasted spices, salt, and pepper in a bowl to make the dressing.

8. 8

   --- Combining Ingredients ---

9. 9

   In a large bowl, combine warm lentils, red onion, cucumber, tomatoes, parsley, and mint.

10. 10

    Pour the dressing over and toss gently so everything is coated.

11. 11

    If you add feta or labneh, fold it in at the end.

12. 12

    Scatter toasted nuts on top just before serving for maximum crunch.

13. 13

    Let the flavors rest for 10–15 minutes if you can.