Kejadara with Cucumber and Mint Salad
Experience the vibrant flavors of Kejadara with Cucumber and Mint Salad, a perfect dish for warm weather gatherings. This refreshing salad combines earthy green lentils, crunchy cucumbers, and fragrant mint, all tossed in a zesty lime dressing. Not only is it visually appealing, but it also offers a delightful mix of textures that will impress your guests. Easy to prepare and adaptable for various dietary needs, this dish is ideal for picnics, brunches, or cozy dinners at home.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: Serves 4
- Category: Salad
- Method: Boiling
- Cuisine: Middle Eastern
Ingredients
- 1 cup green lentils
- 2 cups water
- 2 medium cucumbers, diced
- ½ cup fresh mint leaves, chopped
- Juice of 1 lime (about 2 tbsp)
- 4 tbsp olive oil
- Salt and pepper to taste
Instructions
- Rinse lentils under cold water until clear. In a pot, combine lentils and water; bring to a boil. Reduce heat and simmer uncovered for 20-25 minutes until tender.
- While lentils are cooking, dice cucumbers and chop fresh mint leaves.
- In a small bowl, whisk together olive oil and lime juice until emulsified.
- Once lentils are cooked and cooled slightly, combine them with diced cucumbers and mint in a large mixing bowl. Drizzle with dressing while gently mixing.
- Season with salt and pepper to taste. Serve on a platter or in individual bowls garnished with extra mint if desired.
Nutrition
- Serving Size: 1 cup (200g)
- Calories: 320
- Sugar: 3g
- Sodium: 5mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 12g
- Protein: 12g
- Cholesterol: 0mg
Keywords: - For added flavor, consider incorporating diced tomatoes or avocado into the salad. - Swap mint for basil or cilantro for a different twist. - Store leftovers in an airtight container in the fridge for up to three days; reheat kejadara gently while keeping the salad cold.