Description
A vibrant, texturally rich salad designed to be both a satisfying meal and a testament to the fresh flavors of the Mediterranean. Firm French lentils are tossed while warm in a zesty sumac-lemon vinaigrette, then combined with the sweet chew of apricots, the crispness of fresh vegetables, and the rich crunch of toasted pistachios. This is the perfect make-ahead lunch that only gets better with time.
Ingredients
Scale
For the Sumac–Lemon Vinaigrette:
- 1/4 cup 60 ml extra-virgin olive oil
- 3 tbsp 45 ml fresh lemon juice
- 1 tsp Dijon mustard
- 1 tsp ground sumac
- 1 clove garlic (minced)
- 1/4 tsp freshly ground black pepper
- 1/4 tsp kosher salt (plus more to taste)
For the Salad:
- 1 1/2 cups 300 g dry French green (Puy) lentils, rinsed
- 4 1/4 cups 1 liter water
- 1 bay leaf
- 1 whole garlic clove
- 1 large English cucumber (finely diced)
- 1 medium red bell pepper (finely diced)
- 1/2 medium red onion (finely diced)
- 1/2 cup 60 g shelled pistachios, raw
- 1/2 cup 65 g dried apricots, finely diced
- 1/2 cup fresh parsley (finely chopped)
- 1/4 cup fresh mint (finely chopped)
Instructions
- Simmer the lentils: Combine lentils, water, bay leaf, and whole garlic in a saucepan. Bring to a boil, then reduce to a gentle simmer, cover, and cook 20–25 minutes until tender but still firm.
- Make the vinaigrette: In a jar, combine olive oil, lemon juice, Dijon, sumac, minced garlic, pepper, and salt. Seal and shake vigorously until emulsified.
- Toast the nuts: In a dry skillet over medium heat, toast pistachios 3–5 minutes, tossing, until fragrant and lightly golden. Transfer to cool, then roughly chop.
- Warm toss: Drain lentils well; discard bay leaf and garlic. Transfer hot lentils to a bowl, add half the vinaigrette, and toss gently. Let stand 5–10 minutes to absorb and cool slightly.
- Final assembly: Add cucumber, bell pepper, red onion, chopped pistachios, apricots, parsley, and mint. Add remaining vinaigrette and toss until coated. Rest 15 minutes before serving; adjust seasoning to taste.
Notes
Nutrition Facts (per serving: 1/4 recipe): Calories: 538 kcal | Total Fat: 21.4 g (Saturated Fat: 2.9 g) | Total Carbs: 69.2 g (Fiber: 12.5 g, Net Carbs: 56.7 g) | Protein: 23.3 g | Sodium: 176 mg
These values are approximate and may vary based on ingredients and preparation.
Nutrition
- Calories: 538