Turkish Lentil Salad Adas Salatasi

Elevate your salad game with *Turkish Lentil Salad (Adas Salatası)*, a vibrant, nutrient-packed dish brimming with Mediterranean flavors. This healthy and refreshing recipe combines tender lentils with crisp cucumbers, juicy tomatoes, and sweet red bell peppers, all tied together by a zesty dressing of olive oil, fresh lemon juice, and the distinctive tang of pomegranate molasses. Infused with aromatic ground cumin and optional chili flakes for a subtle kick, this versatile salad bursts with color, flavor, and texture. Perfect as a light lunch, side dish, or vegetarian main, it’s naturally gluten-free and a rich source of plant-based protein. Ready in under an hour, this Turkish-inspired lentil salad is best enjoyed fresh, at room temperature, or chilled, making it ideal for meal prep or potluck gatherings.

Nutriscore Rating: 70/100

Prep Time:20 mins

Cook Time:30 mins

Total Time:50 mins

Servings: 4

Ingredients

• 200 grams Green or brown lentils
• 1000 ml Water
• 1 medium Red onion
• 2 medium Tomato
• 1 medium Cucumber
• 1 medium Red bell pepper
• 20 grams Flat-leaf parsley
• 4 tablespoons Olive oil
• 3 tablespoons Fresh lemon juice
• 1 tablespoon Pomegranate molasses
• 1 teaspoon Ground cumin
• 1 teaspoon Salt
• 0.5 teaspoon Ground black pepper
• 0.5 teaspoon Optional red chili flakes

Directions

Step 1

Rinse the lentils thoroughly under cold water.

Step 2

In a medium pot, combine the lentils and 1000 ml of water. Bring to a boil, then reduce heat to a simmer. Cook for 20-25 minutes or until the lentils are tender but not mushy. Avoid overcooking.

Step 3

Drain the lentils in a fine-mesh strainer and rinse with cold water to stop the cooking process. Set them aside to cool completely.

Step 4

While the lentils are cooling, finely dice the red onion, tomatoes, cucumber, and red bell pepper. Chop the parsley finely as well.

Step 5

In a large salad bowl, combine the cooled lentils with the diced vegetables and chopped parsley.

Step 6

In a small bowl, whisk together the olive oil, lemon juice, pomegranate molasses, ground cumin, salt, black pepper, and optional red chili flakes to make the dressing.

Step 7

Pour the dressing over the salad and gently toss to combine, ensuring the lentils and vegetables are evenly coated.

Step 8

Taste and adjust seasoning, adding more salt or lemon juice if needed.

Step 9

Let the salad sit for 10-15 minutes to allow the flavors to meld. Serve at room temperature or chilled.

Nutrition Facts

Serving size	(2060.1g)

Amount per serving	% Daily Value*
Calories	1086.6

Total Fat 58.9g	0%
Saturated Fat 9.1g	0%
Polyunsaturated Fat 5.5g
Cholesterol 0mg	0%
Sodium 4798.5mg	0%
Total Carbohydrate 119.5g	0%
Dietary Fiber 25.2g	0%
Total Sugars 62.4g
Protein 25.9g	0%

Vitamin D 0IU	0%
Calcium 333.6mg	0%
Iron 14.0mg	0%
Potassium 2255.5mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 47.7%

Protein: 9.3%

Carbs: 43.0%