Adas & Red Peppers Salad

Cilantro – 1 cup, chopped
Brown Lentil – 1 cup, chopped
Red Pepper – 1 large
Cumin powder – 1 teaspoon
Olive Oil – 2 teaspoons

Scallion / Green Onions – 1/2 cup, chopped
Olive Oil – 1/4 cup
Mint – 1/2 cup, chopped
Fresh Ginger – 2 teaspoon pealed and ground

Lemon juice – 1/2 cup
Olive Oil – 1/2 cup
Pomegranate paste – 1/4 cup
Cumin powder – 2 teaspoons
Salt – 2 teaspoons

Cooking directions:

  • Place the lentil, 1 teaspoon of cumin powder in a pot with 4 cups of boiling water for 1/2 hour or until the lentil is soft.
  • Drain the lentil, allow it to cool for 1/2 hr.
  • Chop the red peppers, place on a baking sheet, covered with 1 teaspoon of olive oil and grill in the oven for 10 minutes on 200 degrees.
  • Allow it to cool for 1/2 hr.
  • In a sauce pan, sauté the mint, scallions and ginger in 1/4 cup of olive oil for 3 minutes.
  • In a bowl, mix 2 teaspoons of cumin powder, salt, 1/2 cup of olive oil, pomegranate paste, lemon juice.
  • Mix the chopped cilantro, lentil, red pepper in a bowl, add the sauce
  • Place in a plate and decorate with garnish mix



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