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.
1
Mix oil and cumin in a pan. Fry on medium heat for 5 minutes, stirring occasionally.
- 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.
- 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.
- Red pepper flakes: 0.3 teaspoon
