Lentils with salad leaves and dill

2 servings

50 minutes

Lentils with salad leaves and dill is a dish that embodies the simplicity and elegance of European cuisine. Lentils, rich in protein and nutrients, are slowly cooked with aromatic spices like cumin, coriander, and turmeric, creating a rich flavor with warm, spicy notes. Carrots add a light sweetness while fresh herbs – dill, cilantro, and crunchy salad leaves – bring freshness and brightness to the dish. The final touch is a drizzle of olive oil and exotic pomegranate narsharab sauce that adds a subtle tang. This dish is perfect as a light yet nutritious lunch, and its harmonious blend of flavors makes it versatile – it can serve as a standalone meal or an accompaniment to fish and meat.

Energy value per serving

• Calories: 361.6
• Proteins: 12.5g
• Fats: 21.2g
• Carbohydrates: 33.9g

Ingredients

• Water: 500 ml
• Lentils: 200 g
• Onion: 1 head
• Carrot: 1 pc
• Dill: 1 stem
• Caraway: 1 tsp
• Turmeric: pinch
• Sea salt: pinch
• Olive oil: 2 tbsp
• Ground black pepper: pinch
• Ground red pepper: pinch
• Narsharab sauce: to taste
• Green salad: 1 bunch
• Coriander: 1 tsp

Cooking steps

1. For one cup of lentils, you need double the amount of water, add the grains with large pieces of carrots, and cook for about 30 minutes.

   Required ingredients:

   • Water: 500 ml
   • Lentils: 200 g
   • Carrot: 1 piece

2. Add cumin, a pinch of coriander, salt, and turmeric, and let it simmer on low heat for another 10 minutes.

   Required ingredients:

   • Caraway: 1 teaspoon
   • Turmeric:  pinch
   • Sea salt:  pinch

3. Add oil, salad greens and dill, pepper, and narsharab sauce to taste to the portion of lentils.

   Required ingredients:

   • Olive oil: 2 tablespoons
   • Dill: 1 stem
   • Green salad: 1 bunch
   • Ground black pepper:  pinch
   • Ground red pepper:  pinch
   • Narsharab sauce:  to taste