Zesty Lentil Salad From Turkey

This recipe was given to me by a Turkish woman who teaches classes at PCC.


  • 1 cup French green lentils
  • 3 cups water
  • 1/2 tsp. salt
  • 2 tbsp. balsamic vinegar
  • 2 tbsp. olive oil
  • 2 tbsp. lemon juice
  • 1/2 tsp. salt
  • 1/2 cup parsley, chopped
  • 1/2 tsp. cumin
  • Pinch of chili powder
  • 1/2 tsp. lemon zest
  • 1/2 tbsp. brown sugar
  • 1/2 cup chopped carrots
  • 1/3 cup chopped onions
  • 1/4 cup chopped red bell pepper
  • 1 bunch kale, chopped


Combine the lentils with water and 1/2 tsp. salt in a saucepan. Cook on medium heat for about 15 minutes until lentils are tender, but not smashed or broken. Rinse in cold water and set aside to cool.
In a large mixing bowl, whisk together the liquids and spices. Add the lentils and remaining ingredients. Toss to coat thoroughly. Serve at room temperature.

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