Mercimek Salatası 2

Ingredients

• 300 ggreen lentils — cooked
• 1onion
• parsley — chopped
• 80 mlolive oil
• lemonjuiced
• to tastefine sea salt

Method

1. Rinse 300 g of green lentils under cold running water until the water runs clear. This helps remove any dust or debris. Transfer the lentils to a medium saucepan and add enough water to cover them by about 5 cm. Bring the water to a boil over high heat, then reduce the heat to low and simmer. Cook until the lentils are tender but still hold their shape, which will be evident when they have a slight bite to them, not mushy.
2. While the lentils are cooking, finely chop 1 onion and a generous handful of parsley. The onion should be diced small enough to blend seamlessly into the salad, while the parsley should be chopped finely to release its aroma and flavor.
3. Once the lentils are cooked, drain them in a colander and rinse under cold water to stop the cooking process and cool them down. This will ensure the lentils retain their texture and do not become mushy in the salad. Allow them to drain thoroughly to prevent excess water from diluting the salad dressing.
4. In a large mixing bowl, combine the cooled lentils, chopped onion, and parsley. Drizzle 80 ml of olive oil over the mixture. Squeeze the juice of a lemon over the salad, ensuring that no seeds fall in. Add fine sea salt to taste, keeping in mind that the salt will enhance the flavors of the other ingredients.
5. Gently toss the salad using two large spoons or your hands, taking care not to break the lentils. The goal is to evenly distribute the dressing and ingredients while maintaining the integrity of the lentils.
6. Transfer the Mercimek Salatası 2 to a serving dish. Serve immediately with fresh bread, allowing everyone at the table to enjoy the vibrant flavors and textures of this traditional Turkish salad.