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turkish lentil salad (adas salatasi)

(2 ratings)
Recipe by
Lynette !
Gulf Breeze, FL

This is a traditional lentil salad from Turkey. You can substitute red or white wine vinegar for the lemon juice if you prefer. The tomatoes, eggs, olives, and feta are optional garnishes. Feel free to omit them if you would like.

(2 ratings)
yield 5 serving(s)
prep time 35 Min
cook time 35 Min
method Stove Top

Ingredients For turkish lentil salad (adas salatasi)

  • 2 c
    lentils, rinsed
  • 4 c
  • 1/4 c
    olive oil
  • 1
    onion, finely chopped
  • 3 clove
    garlic, minced
  • 2 tsp
    ground cumin
  • juice of 1 lemon
  • 1 bunch
    parsley, minced
  • salt, to taste
  • pepper, to taste
  • 2
    tomatoes, cut into wedges
  • 2
    eggs, hard boiled and cut into wedges
  • 10
    pitted black olives
  • 1/4 c
    feta cheese, crumbled or cubed

How To Make turkish lentil salad (adas salatasi)

  • 1
    Place the lentils and water in a large saucepan and bring to a boil over medium-high heat. Reduce the heat to low; cover and simmer for 20 to 30 minutes or until cooked through. Do not over cook. Drain and rinse with cold water.
  • 2
    Heat the olive oil in a saute pan over medium heat. Add the onion and saute until just translucent. Add the garlic and cumin and saute for another 1 or 2 minutes.
  • 3
    Place the lentils in a large bowl and add the onions and garlic. Stir in the lemon juice, parsley, salt and pepper. Set aside for at least 30 minutes to allow the flavors to marry.
  • 4
    Adjust the seasoning with additional salt and pepper if needed. Place the lentil salad in a serving bowl and garnish with tomatoes, eggs, black olives, and cheese. Serve at room temperature.