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Turkish Lentil Salad | With Walnuts & Feta
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45 min
Quick
Knuspr-Küche
Ein traditioneller türkischer Linsensalat (Yeşil Mercimek Salatası) mit knackigen Walnüssen, cremigem Feta, saftigen Tomaten und frischen Kräutern in einer aromatischen Kreuzkümmel-Zitronen-Vinaigrette.
Preparation method
Rinse the lentils thoroughly in a sieve with cold water. Then cook in a pot with plenty of unsalted water for approx. 20–25 minutes until al dente. Drain and allow to cool completely.
Meanwhile, toast the walnut kernels in a dry pan over medium heat for 2–3 minutes until fragrant. Then coarsely chop.
Wash the red bell pepper and tomatoes and cut into small cubes. Wash, trim, and slice the spring onions into thin rings. Wash the flat-leaf parsley and dill, shake dry, and finely chop.
Chef's tip
For even more flavor, you can prepare the salad the day before – it is best to fold in the herbs, walnuts, and feta just before serving.
Perfect for meal prep for your lunch break or as a light, protein-rich dinner on warm summer days.
Ingredients
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