Ingredients
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1/4
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2
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1/2
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1/2
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1/4
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1/2
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1
-
-
-
-
-
-
-
-
Directions
Lentil Salad in Olive Oil With Egyptian Spices, This is called salata cadas and made with lentils slightly cooked with olive oil, garlic, and spices Clifford Wright made this as a meze at the Tikka Grill, a restaurant on the corniche of Alexandria in Egypt Enjoy!, Wow this came together quickly! I almost overcooked the lentils I steeped the spices in the olive oil early so the flavors would meld more It was absolutely delicious I served it over arugula which i wouldn’t do next time & ate the wee bit that was left as is this morning Thank you! Made for Welcome to Egypt in the NA/ME Forum 5/12 , Simple and tasty meal! The lentils took closer to forty minutes to cook The spices were placed in a pestle and mortar and coarsely ground before infused in the olive oil Served over a bed of baby arugula and I garnished the top of the dish with shallots and fresh chives from the garden to add a little color To avoid wilting the greens, the lentils were set aside to cool first-about 30 minutes In the colder months the lentils will be served over hardy greens but will skip cooling the mixture Reviewed for Veg Tag/September Thank you, Sharon!
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Steps
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1
Done
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In a Small Saucepan, Heat 3 Tablespoons of the Olive Oil Over Medium Heat With the Garlic. as Soon as the Garlic Begins to Sizzle Remove from the Burner, Add the Cumin, Coriander, Cardamom, and Fenugreek, Stir, and Set Aside. |
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2
Done
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Place the Lentils in a Medium Saucepan of Lightly Salted Cold Water and Bring to a Boil. Cook Until Al Dente, About 25 Minutes from When You Turned the Heat On(or a Little Longer If You Want Them Softer). Drain and Toss With the Garlic, Olive Oil, and Spices While Still Hot. Season With Salt and Pepper, Toss, and Arrange on a Serving Platter. Drizzle the Remaining 1 Tablespoon Olive Oil Over the Top. |
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3
Done
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Serve at Room Temperature. Enjoy! |
