Salata Adas Garlicky Lentil Salad Recipes

SALATA ADAS (GARLICKY LEBANESE LENTIL SALAD)

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.

TURKISH LENTIL SALAD (ADAS SALATASI)

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.

LENTIL SALAD, 4 TRADITIONAL VARIATIONS

Steps:

• Combine the lentils, water and bay leaf in a large saucepan. Bring to a boil, cover, and reduce heat to a simmer. Cook until tender, 20-30 minutes.
• While lentils cook, make the dressing: mix all ingredients except oil. Slowly add the oil while constantly whisking, to create an emulsion.
• Drain lentils, and while warm transfer lentils to a large bowl. Drizzle dressing over lentils, and toss gently to coat.
• Just prior to serving, add onion and tomato.
• Ethiopian Variation (Yemiser Selatta): Heat 3 tablespoons vegetable oil in a large skillet over medium heat, add 2 chopped red or yellow onions and 2-4 seeded and minced hot chile peppers, and saute until softened. Add to the salad.
• Greek Variation (Salata Faki): Add 3/4 to 1 1/2 cups crumbled feta cheese, 1/3 cup chopped green olives, and 2 tablespoons chopped fresh spearmint.
• Yemenite Variation (Salata Adas): Add 1 cup tahini and increase the lemon juice to 1 cup and the parsley to 2 cups. Using a large mortar and pestle, potato masher, or a food processor, mash the combined salad into a paste.

TURKISH LENTIL SALAD (ADAS SALATASI)

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.