This recipe looked better than it tasted. It was not very flavorful, (you'd think the garlic would help?) and I found the room temperature nature of the dish to be off-putting. I don't recommend this dish.
Salata Adas (Garlicky Lentil Salad)
Author Carolyn Forché gave us the recipe for this Lebanese lentil salad. Serve it with roasted lamb or grilled sausages.
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Credit: Todd Coleman
6 tbsp. extra-virgin olive oil
12 cloves garlic, minced
3 tbsp. fresh lemon juice
1 tsp. ground cumin
1/4 tsp. ground allspice
1 tbsp. minced flat-leaf parsley
1 tbsp. minced fresh mint
Kosher salt and freshly ground
black pepper, to taste
1. Bring lentils and 3 cups water to a boil in a 2-qt. saucepan. Reduce heat to medium-low; simmer until lentils are tender, about 35 minutes. Drain lentils and set aside.
2. Heat 2 tbsp. oil in an 8'' skillet over medium heat. Add garlic and cook until soft, 7–8 minutes. Remove pan from heat and whisk in remaining oil, lemon juice, cumin, and allspice. Pour the garlic mixture over lentils. Add parsley and mint and season the lentils with salt and pepper; toss to combine. Serve lentils at room temperature.
SERVES 2–4
Ratings & Reviews (5)
I've now made this salad three times and it has won my guests over every time. I have served it as a room-temperature side dish and as a room-temperature appetizer serving it with brie and sliced baguette. How anyone could find this recipe lacking in flavor is hard to understand. The garlic is extremely assertive. The mint, parsley, allspice and cumin could always be adjusted to taste.
I added some feta cheese and it was delicious!
Simple and delicious! Lots of flavor. Team it with a grain-based salad, a carrot salad, some leafy greens and crusty bread and you've got a healthy, yummy hot-weather meal. Great the next day too!
nope.
Salata Adas (Garlicky Lentil Salad)
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 Recipe - Saveur.com){kind=link}