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Lentil Salad with Noodles – Practical Recipes


  • 1 cup green lentils
  • half a glass of barley noodle
  • 1 large onion
  • 5-6 spring onions
  • 2 medium carrots
  • 2 teaspoons of tomato paste
  • 1 bunch of dill
  • 1 bunch of parsley
  • 1 dessertspoon sumac
  • half a tablespoon of pomegranate minus
  • 1 dessertspoon powdered sugar
  • 5 tablespoons of olive oil
  • 1 lemon, salt, pepper, cayenne pepper, cumin, dried mint

Soak green lentils in salt water from the evening. The next day, add enough water to cover it by 2 fingers and boil it. Boil the barley noodle with 3 glasses of water. Strain and mix the lentil, noodle. Chop the onion in white, chop the cucumbers into small cubes and fry them in oil for 8 10 minutes. Add 2 dessertspoons of tomato paste and fry for 2-3 minutes again, take it off the heat and add it to the lentils and the lentils. Chop the greens, add to the salad with the spices, pomegranate juice, sugar and lemon juice. Mix them all well and let them rest in the fridge for 3-4 hours.

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