Description
Earthy green lentils simmer until tender, then tossed with chewy dates, crisp red onion, fresh parsley, and a lemon-cumin dressing that brightens every bite.
Ingredients
- 200 g green lentils
- 4 pcs dates
- 1 small red onion
- 2 tbsp fresh parsley
- 3 tbsp olive oil
- 2 tbsp lemon juice
- 1 tsp ground cumin
- 1/2 tsp salt
- 1/4 tsp black pepper
Instructions
- Rinse lentils under cold water and place in a pot with enough water to cover by 2 cm.
- Bring to a gentle boil, reduce heat, and simmer for 20–25 minutes until tender but not mushy.
- Meanwhile, finely chop dates, red onion, and parsley.
- Drain lentils and let cool slightly before transferring to a mixing bowl.
- In a small bowl, whisk together olive oil, lemon juice, ground cumin, salt, and black pepper.
- Pour dressing over lentils, add chopped dates, onion, and parsley, and toss gently to combine.
Notes
- For extra creaminess, stir in crumbled feta cheese before serving.
- Adjust lemon juice and olive oil to taste for a brighter or richer dressing.
- Salad can be made a few hours ahead to allow flavors to meld.
- Store leftovers covered in the refrigerator for up to 2 days.