Lentil Rocca Salad

Lentil Rocca Salad

Based on 0 ratings
Ghada Tabikh

Ghada Tabikh

Community member

"Couple weeks ago, I ordered a salad from this small lebanese shop that i seriously couldnt forget...Looking into the ingredients of it on the menu, I tried to put something together as close as possible. First time I prepared it was for 5 people, including my husband who HATES salads. Shockingly everyone binged in!! including my hubby who ate 2 plates! Try it out and please let me know your thoughts :) P.S. were sour lovers, for those who arent fans, cut the sour ingredients in half. Enjoy!!"

Difficulty

Easy 👌
25
min.
Preparation
0
min.
Baking
10
min.
Resting

Ingredients

Servings2
150 g
green lentils
150 ml
vegetable broth (for shaking)
¼ tbsp
garlic
½ slice
lemon peel
½ tbsp
ground coriander
½ strip
bay leaf
¼ tbsp
thyme
50 g
cherry tomatoes
½ head
cucumber
½ head
red onion
1 tbsp
parsley
1 tbsp
Pomegranate mollases
75 g
arugula
1 tbsp
lemon zest
1 tbsp
lemon juice
1 tbsp
olive oil
½ clove
garlic
heads
radish (optional)

Utensils

2 pots, wooden spoon, bowl

  • Step 1/5

    • 150 ml vegetable broth (for shaking)
    • ½ strip bay leaf
    • ½ clove garlic
    • 150 g green lentils
    • ½ slice lemon peel
    • pot
    • wooden spoon

    In a Pot: put the Lentils, then add the Vegetable broth (1 cup); throw in 1 whole garlic, 1 bay leaf, thyme (fresh), and lemon peel (1 piece). The water level should be around an inch covering the lentil. Let it cook together on medium heat for 25 minutes. (Avoid using other types of lentils it wont taste the same and cooking time is different)

  • Step 2/5

    • ¼ tbsp garlic
    • 1 tbsp Pomegranate mollases
    • 1 tbsp lemon zest
    • 1 tbsp lemon juice
    • 1 tbsp olive oil

    For the Dressing: use a small bowl and mix the lemon zest, lemon juice, olive oil, pomegranate mollases, minced garlic, and add salt and black pepper as needed (though dont overdo as vegetable stock is salty). For the mollases best brand is Yamama, if you cant find it go with pomegranate juice (use a dark one though). Set aside

  • Step 3/5

    • pot

    When the lentil is all cooked, remove excess water if needed, add Dressing set aside and mix well together. Avoid mixing alot so the lentils wont mush together

  • Step 4/5

    • bowl

    In a serving bowl: first place the Aragula as the bed, you can keep them whole or cut in half your choice. Then chop in cherry tomatoes (in halves), 1 cucumber (halves), 1 red onion (slices), chopped parsley and coriander. Keep in fridge for 5-10 minutes for an extra kick!

  • Step 5/5

    Put the mixed lentils now on top of the chilled chopped salad, mix a bit, and enjoy this yummy super filling and healthy salad!

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