Lentil Salad
When I was a child, I loved helping my mom when she was cooking. I especially liked the times she prepared borek. I liked it, because I knew that I can taste the filling. I was "tasting the filling", even though most of the time I was eating quite some amount.
I think, because of this eating habit, I tend to prepare the filling more than I need in borek.
Same thing happened for the borek with kataifi. I cooked 4 oz of lentil. At the end, I only used half of what I cooked.
I prepared the other half as if I was preparing the filling. However, this time I added some lemon juice and olive oil.
It was a delicious, yet an easy and a healthy salad.
I liked it so much, I prepared it again several days later. (The picture and the recipe belongs to that time)
Ingredients (Serves 1):
4 oz lentil (uncooked)
1 onion
1/2 cup of chopped parsley
2-3 tbsp lemon juice
2 tbsp olive oil
salt and spices
1. Cook lentils, until they are tender.
2. Chop the onion. You can also slice the onion horizontally, if you like crispiness of the onion. (If you do not like the smell, you can saute the onion in the oil for 5 minutes at medium heat.)
3. Mix all of the ingredients in a bowl.
4. Serve chilled.
This looks very nutritious, delicious and easy to make. I love lentils, but have to find a way to get my husband to love them too. Maybe this will do the trick!
Hi glutton cat - I love lentils and this looks really lovely!