Red lentil salad with dried fruits and roasted pine nuts
4 servings
30 minutes
This red lentil salad with dried fruits and roasted pine nuts is a true embodiment of Greek culinary art. Its base is tender lentils and bulgur infused with the aroma of cinnamon, while sweet dates and apricots add a tangy fruity note. Crunchy pine nuts provide a pleasant contrast, and fresh parsley and mint give the dish lightness and a refreshing taste. Dressed with olive oil and lemon juice, the salad is perfect as a standalone dish or as an accompaniment to meat and fish. It’s a festive, nutritious, and harmonious blend of flavors that reflects the rich tradition of Mediterranean cuisine and its pursuit of balance between healthiness and enjoyment.
1
In a pot, bring water to a boil, adding cinnamon and 0.5 teaspoons of salt. Add bulgur, stir, remove from heat, cover, and let sit for 30 minutes. Then transfer to a bowl and cool for 15 minutes.
- Water: 1.5 glass
- Ground cinnamon: 0.5 teaspoon
- Salt: 0.5 teaspoon
- Bulgur: 1 glass
2
Meanwhile, in boiling water, add the remaining salt and boil the lentils for 10-15 minutes until cooked. Drain and rinse under cold water.
- Salt: 0.5 teaspoon
- Red lentils: 110 g
3
In a well-heated pan, roast the nuts for 2-3 minutes until golden brown. Let cool.
- Pine nuts: 3 tablespoons
4
In a bowl, mix bulgur, lentils, chopped dried fruits, pine nuts, parsley, mint, olive oil, lemon juice, and lemon zest. Stir well.
- Bulgur: 1 glass
- Red lentils: 110 g
- Pitted dates: 100 g
- Dried apricots: 100 g
- Pine nuts: 3 tablespoons
- Chopped parsley: 35 g
- Crushed mint leaves: 20 g
- Extra virgin olive oil: 2 tablespoons
- Lemon juice: 0.3 glass
- Grated lemon zest: 2 teaspoons