The other day Mr A actually said what he wanted for dinner (usually, he will happily eat whatever I put on the table) – something like the lentil salad from Neni, Haya Molcho’s restaurant at Naschmarkt.
It was time for me to become creative, google a little and then come up with something somewhat resembling the original.
Red lentil salad
An easy-to-prepare salad that can be eaten warm and cold and makes a great side dish for picnics and barbecues
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- 1/2 ts coriander seeds
- 1/2 ts cumin seeds
- 1 cup red lentils
- 1/2 red onion (chopped)
- 1/2 tbsp of soy sauce
- salt & pepper
- peanut oil
- Fresh coriander to garnish
- Dry roast coriander and cumin carefully so as not to burn them (like I did the first time).
- Add peanut oil and brown the onion.
- Add lentils and coat them with oil before cautiously adding a good cup of water.
- Leave lentils to simmer until the water has evaporated, stir in the soy sauce and add salt and pepper to your taste.
- Garnish with a few coriander leaves.
2 thoughts on “Aliciouslyvegan: Red Lentil Salad ala Neni”
Uh! New blog design! It’s pretty!
Also I love the photo of the roasted coriander and cumin seeds. I try to recreate & veganize restaurant dishes all the time. I have so many on my to-cook list, pide or lahmacun for example. 🙂
I’m already looking forward to your post on (and recipe of) lahmacun!