Some people judge the credibility of a Mediterranean restaurant by its falafel. Others decide its merits based on the hummus. Personally, I decide whether or not its worth a revisit after trying the soup.

Lentil soup, Turkish lentil soup, red lentil soup; whatever subtle variant it goes by on the menu, it should be relatively the same thing: a hot stew redolent of cumin and coriander, onions and garlic, made from red lentils stewed so hard that they simply give up on their corporeal form. There’s no blending needed to create the moderately thick, naturally creamy texture. Hopefully, a small wedge of lemon will come on the side for that final punch of acid, if the kitchen really knows what they’re doing.

Does anyone else order it? Rarely does it seem to grace the tables, other than my own. I don’t care if its made weeks or days or even months in advance, preserved in an icy tomb of a freezer, so long as it comes out steaming and comforting as ever. Yes, it’s simple, as the most difficult dishes are. There’s nowhere to hide mistakes.

I crave it terribly, all year round, despite the equally terrible heat bearing down most of the year. Typically it’s worth the pain (and sweat), but there’s no need to suffer. I’ve recently started taking the matter into my own hands, translating those essential elements into a chilled salad format. Best of all, this rendition cuts the cooking time down into almost nothing, since red lentils soften at the drop of a hat. In fact, that becomes the biggest challenge when you flip the script; instead of simmering them into nothingness, it takes greater finesse to cook them so lightly, that they remain intact.

Sure, I’ll fancy it up a bit with more substantial, forkable vegetables, like a genuine bean salad should be, while staying true to its roots. In the winter, it would be wonderful to take those same tomatoes, bell peppers, and swap in diced carrots, roast them, and serve the whole thing warm instead. That’s an idea to file away for now, as the heat rages on. These days, it’s an absolute delight tucked inside tender pita bread, wrapped up in lavash, or simply served in a generous bowl, always thoroughly chilled.

Yes, soup season is eternal, but so is salad season. There’s no reason why we can’t have both.

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Yield: Makes 8 - 10 Servings

Turkish Red Lentil Salad

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When it's too hot for soup, translate the same rich Mediterranean flavors into a Red Lentil Salad. Quick, healthy, hearty, and still light and refreshing, it's the ideal meal for everyday of the week. Lunch, dinner, and even breakfast, you can't go wrong! The leftovers only get better as they sit, too. Made for meal prep? You bet!

Prep Time 15 minutes

Cook Time 10 minutes

Additional Time 1 hour

Total Time 1 hour 25 minutes

Ingredients

• 1 Pound (2 Cups) Dry Red Lentils
• 1/4 Cup Olive Oil, Divided
• 4 Cloves Garlic, Minced
• 1/2 Small Red Onion, Diced
• 1 1/2 Teaspoons Whole Cumin Seeds
• 1 1/2 Teaspoons Whole Coriander Seeds
• 1/2 Teaspoon Whole Brown Mustard Seeds
• 1/2 Teaspoon Crushed Red Pepper Flakes
• 1/4 Cup Lemon Juice
• 2 Teaspoons Smoked Paprika
• 1 Teaspoon Salt
• 1 Pint Cherry or Grape Tomatoes, Halved
• 1 Red Bell Peppers, Deseeded and Diced
• 1 Cup Shredded Carrots
• 1 Bunch Fresh Cilantro, Roughly Chopped

Instructions

1. Fill a medium saucepan halfway with water and set over medium heat. Bring to a full boil before adding the lentils. Cook 4 minutes and drain, immediately rinsing with cold water. Make sure that the lentils are cool to the touch before thoroughly draining.
2. Return the dry saucepan to the stove. Add the oil, garlic, and onion, sauteing until the onion is translucent and aromatic; 4 - 6 minutes. Add the cumin, coriander, mustard seeds, and red pepper flakes, stirring well and cooking for just 1 - 2 more minutes for the spices to bloom. Turn off the heat and let cool.
3. Add the cooked lentils and season with lemon juice, paprika, and salt. Toss gently to combine. Finally, incorporate the tomatoes, bell pepper, carrot, and cilantro, mixing just until the vegetables are well distributed.
4. Serve right away at room temperature, or if you can spare the time, chill for at least an hour in the fridge for better results. Stored in an airtight container in the fridge, it will keep for up to 5 days, and the flavor only get better over time.

Recommended Products

Please note that some of the links above are affiliate links, and at no additional cost to you, I will earn a commission if you decide to make a purchase after clicking through the link. I have experience with all of these companies and I recommend them because they are helpful and useful, not because of the small commissions I make if you decide to buy something through my links.

• 
  Pure Indian Foods, Organic Cumin Seed, Whole, 8 oz
• 
  La Tourangelle, 100% Organic Extra Virgin Olive Oil, 25.4 fl oz (750 ml)
• 
  Arrowhead Mills, Organic Red Lentils, 16 oz

Nutrition Information:

Yield:

10

Serving Size:

1
Amount Per Serving: Calories: 105Total Fat: 6gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 0mgSodium: 274mgCarbohydrates: 12gFiber: 3gSugar: 5gProtein: 3g

All nutritional information presented within this site are intended for informational purposes only. I am not a certified nutritionist and any nutritional information on BitterSweetBlog.com should only be used as a general guideline. This information is provided as a courtesy and there is no guarantee that the information will be completely accurate. Even though I try to provide accurate nutritional information to the best of my ability, these figures should still be considered estimations.