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I have recently been able to spend more time with my Dad’s sister Nina, and and discovered this amazing salad she makes! It is very simple, healthy, and delicious so I thought I would give it a try and then share it with all of you.

Lentils are a staple of middle-eastern cooking and are a great source of protein and iron. This type of lentil may be a little tricky to find — make sure not to confuse them with black gram. From my experience, true black lentils can be found in health food stores.

Lentil salad ingredients final

Ingredients: makes about 4 servings

1 cup dry, small black lentils
1 lemon, juiced
1 medium red onion
1 tablespoon cumin
3 tablespoons olive oil
salt and pepper


Give your lentils a quick wash under running water and then pour into a medium pot. Add water until the lentils are covered and simmer on medium heat for about 10 minutes or until al dente. Drain and set aside to cool.

ImageWhile lentils are cooking and cooling, finely dice the red onion and add it to a bowl with the juice of one lemon. Allow the onions to soak in the juice for about 20 minutes.

Once the onion is done soaking, add the lentils to the onions (without draining the lemon juice) and gently mix in cumin, olive oil, salt, and pepper. You can also add more lemon juice, to taste.

The salad can then be served warm or cooled further in the refrigerator.