Arabic Lentil Salad

Our Arabic lentil salad is just right for the transition from summer to autumn. With lemon, mint and coriander, it tastes pleasantly fresh and evokes memories of the last rays of summer sunshine, while the lentils initiate with their brown colour a little bit of the fall.



For the salad:

  • 2/3 cup lenses
  • 4 cups of water
  • 2 red peppers, washed, halved, freed from the kernels
  • 1 small cucumber, diced
  • 2 tomatoes, diced
  • 1 handful of dried apricots, cut into small pieces
  • Ruccola or baby spinach washed, picked
  • 1 small hand full cashews

For the dressing:

  • 2 teaspoons Ras el Hanout
  • 4 tablespoons olive oil
  • Juice of one lemon (about 2 tablespoons)
  • 1 garlic clove, peeled, pressed
  • Coriander at will, crushed
  • Mint at will, crushed
  • Sea salt, pepper


Preheat the oven to 180 degrees. Boil lentils with water (add water if necessary). Reduce the temperature so that the lentils soften for 45 minutes. In the meanwhile, cut the paprica in half and place them upside down onto a baking sheet. Let them cook in the oven for about 30min, until the skin get's bubbly and turns brown. For the dressing mix all ingredients together. Drain the lentils in a sieve and allow to cool slightly. Take the peppers out of the oven, free them from the skin and chop them into pieces about 3 cm in size. Finally mix the lentils with cucumber, tomatoes, apricots, peppers, rocket and dressing. Season with salt and pepper and garnish the salad with cashews.

Tags: salad, vegetables
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