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.
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.
- 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.
- 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.
- Olive oil: 2 tablespoons
- Dill: 1 stem
- Green salad leaves: 1 bunch
- Ground black pepper: pinch
- Ground red pepper: pinch
- Narsharab (pomegranate sauce): to taste
