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    You are in: Home / Recipes / Lentil Salad in Olive Oil With Egyptian Spices Recipe
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    Lentil Salad in Olive Oil With Egyptian Spices

    Lentil Salad in Olive Oil With Egyptian Spices. Photo by Annacia

    1/1 Photo of Lentil Salad in Olive Oil With Egyptian Spices

    Total Time:

    Prep Time:

    Cook Time:

    40 mins

    10 mins

    30 mins

    Sharon123's Note:

    This is called salata cadas and made with lentils slightly cooked with olive oil, garlic, and spices. Clifford Wright made this as a meze at the Tikka Grill, a restaurant on the corniche of Alexandria in Egypt. Enjoy!

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      In a small saucepan, heat 3 tablespoons of the olive oil over medium heat with the garlic. As soon as the garlic begins to sizzle remove from the burner, add the cumin, coriander, cardamom, and fenugreek, stir, and set aside.
    2. 2
      Place the lentils in a medium saucepan of lightly salted cold water and bring to a boil. Cook until al dente, about 25 minutes from when you turned the heat on(or a little longer if you want them softer). Drain and toss with the garlic, olive oil, and spices while still hot. Season with salt and pepper, toss, and arrange on a serving platter. Drizzle the remaining 1 tablespoon olive oil over the top.
    3. 3
      Serve at room temperature. Enjoy!

    Ratings & Reviews:

    • on May 31, 2012

      55

      Wow this came together quickly! I almost overcooked the lentils. I steeped the spices in the olive oil early so the flavors would meld more. It was absolutely delicious. I served it over arugula which i wouldn't do next time & ate the wee bit that was left as is this morning. Thank you! Made for Welcome to Egypt in the NA/ME Forum 5/12.

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on September 01, 2011

      55

      Simple and tasty meal! The lentils took closer to forty minutes to cook. The spices were placed in a pestle and mortar and coarsely ground before infused in the olive oil. Served over a bed of baby arugula and I garnished the top of the dish with shallots and fresh chives from the garden to add a little color. To avoid wilting the greens, the lentils were set aside to cool first-about 30 minutes. In the colder months the lentils will be served over hardy greens but will skip cooling the mixture. Reviewed for Veg Tag/September. Thank you, Sharon!

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on June 08, 2011

      55

      All I can really say is, this is soooooo gooooood! I especially love fenugreek, and it's nice to use it in something besides the same old Indian food. Something this fast, easy, and delicious will certainly be made frequently at my house. Thanks so much, Sharon!

      person found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (7)

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    Nutritional Facts for Lentil Salad in Olive Oil With Egyptian Spices

    Serving Size: 1 (44 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 200.6
     
    Calories from Fat 85
    42%
    Total Fat 9.5 g
    14%
    Saturated Fat 1.3 g
    6%
    Cholesterol 0.0 mg
    0%
    Sodium 3.1 mg
    0%
    Total Carbohydrate 20.9 g
    6%
    Dietary Fiber 10.3 g
    41%
    Sugars 0.6 g
    2%
    Protein 8.6 g
    17%

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