This is my take on all the flavors of Israel in one salad. Traditionally this salad has peppers of all colors. I replaced with radishes and carrots for texture and color.
1 pint cherry or grape tomatoes, sliced in half
1 English cucumber, cut into small dice
½ medium red onion, finely minced
1 carrot, cut into small dice
4 radishes, cut into small dice
¼ cup Italian parsley, roughly chopped
¼ cup mint, roughly chopped
¼ cup cilantro, roughly chopped
¼ dill, torn
zest of 1 lemon
lemon juice, to taste
4 tablespoons olive oil
salt and pepper, to taste
2 teaspoons sumac
- Rinse lentils well, drain.
- Place in a pot and cover with 3–4” of water; bring to a boil; reduce to simmer.
- Check lentils for doneness after 15 minutes, but they should take about 20 minutes in total. You will know they are cooked if they still retain a slight tooth—al dente. Do not overcook.
- When the lentils are cooked, remove from heat, drain, and place under cold running water to stop the cooking process.
- Once cooled, place lentils and all vegetables in a large bowl and toss to combine.
- Whisk olive oil, lemon zest, lemon juice, salt, pepper, and sumac, and pour over salad.
- Toss 1 or 2 more times and serve.
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