Lentils with parsley and tomatoes

6 servings

10 minutes

Lentils with parsley and tomatoes is a light and aromatic salad that combines the tenderness of lentils, the freshness of cucumbers, and the spiciness of sun-dried tomatoes. Inspired by European culinary traditions, it brings together Mediterranean ingredients to create a harmony of flavors. Cumin warmed in olive oil adds warmth and depth to the aroma, while lemon juice refreshes and highlights juiciness. This dish is perfect as a standalone light dinner or as a side dish for meat and fish. Its freshness and nutritional value make it an excellent choice for healthy eating. It can be served warm or chilled, enjoying the balance of herbal, citrusy, and spicy notes.

Energy value per serving

• Calories: 139.7
• Proteins: 4.2g
• Fats: 9.3g
• Carbohydrates: 9.8g

Ingredients

• Olive oil: 0.3 glass
• Caraway seeds: 1 tbsp
• Canned lentils: 200 g
• Cucumbers: 1 pc
• Chopped parsley: 35 g
• Sun dried tomatoes: 60 g
• Freshly squeezed lemon juice: 0.3 glass
• Finely chopped garlic: 1 clove
• Red pepper flakes: 0.3 tsp

Cooking steps

1. Mix oil and cumin in a pan. Fry on medium heat for 5 minutes, stirring occasionally.

   Required ingredients:

   • Olive oil: 0.3 glass
   • Caraway seeds: 1 tablespoon

2. Cool completely.

3. Mix the remaining ingredients in a large bowl, add cumin with oil, and mix thoroughly.

   Required ingredients:

   • Canned lentils: 200 g
   • Cucumbers: 1 piece
   • Chopped parsley: 35 g
   • Sun dried tomatoes: 60 g
   • Freshly squeezed lemon juice: 0.3 glass
   • Finely chopped garlic: 1 clove
   • Red pepper flakes: 0.3 teaspoon

4. Season with salt and pepper, serve at the table.

   Required ingredients:

   • Red pepper flakes: 0.3 teaspoon