This is my take on all the flavors of Israel in one salad. Traditionally this salad has peppers of all colors. I replaced with radishes and carrots for texture and color. 



SERVES 4-6

½ cup lentils
1 pint cherry or grape tomatoes, sliced in half
1 English cucumber, cut into small dice
½ medium red onion, finely minced
1 carrot, cut into small dice
4 radishes, cut into small dice
¼ cup Italian parsley, roughly chopped
¼ cup mint, roughly chopped
¼ cup cilantro, roughly chopped
¼ dill, torn
zest of 1 lemon
lemon juice, to taste
4 tablespoons olive oil
salt and pepper, to taste
2 teaspoons sumac


  1. Rinse lentils well, drain.
  2. Place in a pot and cover with 3–4” of water; bring to a boil; reduce to simmer.
  3. Check lentils for doneness after 15 minutes, but they should take about 20 minutes in total. You will know they are cooked if they still retain a slight tooth—al dente. Do not overcook.
  4. When the lentils are cooked, remove from heat, drain, and place under cold running water to stop the cooking process.
  5. Once cooled, place lentils and all vegetables in a large bowl and toss to combine.
  6. Whisk olive oil, lemon zest, lemon juice, salt, pepper, and sumac, and pour over salad.
  7. Toss 1 or 2 more times and serve.

TIP:

Photography by Gieves Anderson

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