Cumin and Walnut Lentil Salad

This is a wonderfully earthy salad—filling and nutritious. The flavour combinations are unexpected but work beautifully together.

I love the deliciously nutty flavour of lentils, enhanced with the addition of walnuts. The cumin adds a hint of spicy warmth and the lemon and sesame oil add a zing to the salad.

Cumin and walnut lentil salad 1

 

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Cumin and Walnut Lentil Salad

Author:
Recipe by:
Abderazzaq Noor

Ingredients

400g tin of cooked brown lentils
1 large onion, diced
50g chopped walnuts
1 teaspoon ground cumin
150g, cherry tomatoes, cut in half
50g chopped fresh coriander
2 cloves of garlic, minced
1 tablespoon olive oil
Salt to taste

Dressing
1 tablespoon sesame oil
Pinch or two of ground black pepper
Juice of half a lemon
1 tablespoon white vinegar
Pinch of salt

Instructions

1. Fry the onion in the olive oil until soft
2. Add garlic and cook for one minute
3. Add cumin and lentils and cook for about 5 minutes on low heat and remove from the stove.
4. Mix the sesame oil, ground black pepper, lemon juice, white vinegar and salt and add to the lentils and mix through.
5. Add the walnuts and chopped fresh coriander and mix through.

Prep time:
Cook time:
Total time:
Serves: 2 - 4 people

4 Responses to “Cumin and Walnut Lentil Salad”

  1. Gabriele

    I have read many of your recipes but since I cook only for myself the most appealing ones (shushumow!) I’ll need to save for when I have company. They look so good.
    But I have a question about the cumin-lentil-walnut salad:
    Can it be prepared and then chilled, to be served cold? The combination of flavors sounds like it would make a great cold salad, tasty and nutritious and especially good to share at a potluck gathering. I really appreciate your website and recipes. Thank you for all your work and sharing them with us.

    Reply
    • Somali Kitchen

      Hi Gabrielle, it is always wonderful to read what people think so thank you for your compliment and encouragement :). The walnut and lentil salad can be chilled and served cold especially in warm weather. We love it warm or cold. By the way, shushumow stores really well so you can make some and keep them in an airtight tin to enjoy as and when you want with a cup of tea or coffee.

      Reply
  2. ahmad

    i dont even undestan walnut and its out of market

    Reply

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