A gift for new customers
Tap the coupon – we'll add the discount for your first order straight to your basket.
Valid for your first order.
Turkish Lentil Salad | With Walnut & Pomegranate
(0)
35 min
Quick
Knuspr-Küche
Frischer, aromatischer türkischer Linsensalat (Yeşil Mercimek Salatası) mit knackigen Walnüssen, süß-herben Granatapfelkernen und feinen Kräutern. Ein proteinreiches, sättigendes Sommer-Hauptgericht voller mediterraner Aromen.
Preparation method
Preparation & Cooking Lentils
Rinse the green lentils thoroughly with cold water in a sieve. Then cook in twice the amount of unsalted water for approx. 20–25 minutes until al dente. Drain and leave to cool completely.
Toast the walnut kernels in a pan without oil over medium heat for 2–3 minutes until fragrant. Then roughly chop and set aside.
Chopping Vegetables & Herbs
Deseed the red pointed peppers and cut into small dice. Wash the spring onions and cut into thin rings.
Chef's tip
For even more flavor, you can refine the salad with a little Turkish sheep's cheese (feta).
The salad is great for meal prep and tastes even better the next day once the flavors have infused.
Ingredients
We Also Recommend
Show all
25 min
Lentil Salad with Feta | Mediterranean & Healthy
Knuspr-Küche
Under an hour
Quick Chickpea Salad with Ricotta and Feta
Knuspr-Küche
Whole Wheat Pasta Salad with Roasted Vegetables & Garlic Dressing
Knuspr-Küche
Crispy Roasted Farro Salad with Figs & Gorgonzola | Tuscan Late Summer Delight
Knuspr-Küche
Melon Salad with Feta & Mint
Knuspr-Küche
