Salad With Lentils And Zucchini
Ingredients
- 1 cup lentils Voion
- 3 medium zucchini
- 2 tablespoons fresh chopped mint
- 1 pinch of cumin
- 1 spring onion, finely chopped, only the green part
- 4-5 tablespoons olive oil
- Juice from a large lemon
- 1/2 teaspoon lemon zest
- Salt and Pepper
Procedure
- Boil the lentils in plenty of salted water until soft, but without melting.
- Pour them into a colander and let them drain completely of their liquids.
- Pour them into a large salad bowl and sprinkle with cumin, a little salt, pour a tablespoon of olive oil and half a lemon.
- Put them in the fridge and let them marinate for 1-2 hours.
- Pass the two zucchini on the thick side of the grater. Collect the zest in a bowl, salt it and leave it for 20 minutes to "lower" its liquids.
- Strain the zucchini, removing all liquids. Mix the lentils with the grated zucchini and onion.
- In a well-closed jar, pour the remaining olive oil, salt, pepper, mint, lemon and zest. Beat well to mix the sauce ingredients.
- Drizzle with this salad. Finely chop the third zucchini into sticks.
- Boil them for 3 minutes, drain them and garnish the salad with them.
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