Persian Red Lentils Recipes
Persian red lentil tabouli
- 130g burghul
- 1 1/4 cups (250g) PBSEEDS Persian Red lentils
- 1 cup coriander, finely chopped
- 1/ 2 cup parsley, finely chopped
- 1 red onion, finely chopped
- 3 large Roma tomatoes, seeded and finely chopped
- 1/3 cup extra virgin olive oil
- 1/3 cup lemon juice
- 1/4 tsp chili powder
- Freshly ground salt and black pepper
- Cover burghul with cold water and leave for 30 minutes. Drain through a fine sieve and spread to dry on paper towel.
- Add lentils to boiling water and simmer for 10 minutes. Drain and cool.
- Combine soaked burghul, lentils, coriander, parsley, onion and tomato.
- Whisk oil, lemon juice, chili powder, salt and pepper together then mix through the tabouli salad.
- Refrigerate then serve.
Orange, beetroot and persian lentil salad
Serves 8
- 1 cup PBSEEDS Persian red lentils
- 2 oranges
- 100g baby rocket
- 100g reduced-fat feta cheese, crumbled
- 410g can baby beetroot, drained, quartered
- 1 tablespoon red wine vinegar
- Cracked pepper
- Boil half a saucepan of water then remove from heat.
- Place lentils in hot water, replace lid and set aside for 10 mins. Drain lentils, rinse under cold water, then drain. Cool.
- Peel oranges then cut into segments on a board then scrape juice into a bowl; reserve juice for dressing.
- Combine lentils, orange segments, rocket and beetroot and half the feta in a large bowl.
- Whisk vinegar,reserved orange juice and cracked pepper together in a jug then toss through salad. Place in a salad dish. Scatter remaining half of the feta on top and serve.
Persian lentil pilaf
Serves 4
- Olive oil
- 1 small onion, diced
- 1 clove garlic, crushed
- 1 tsp cumin
- 1 tsp lemon juice
- ½ cup PBSEEDS Persian red lentils
- 1 cup basmati rice
- Vegetable stock
- ¼ cup currants or sultanas
- Freshly ground black pepper
- Saute onion, garlic and cumin in olive oil. Add lemon juice and stir for 1 min.
- Add lentils and rice and stir for 1 min then cover with vegetable stock. Simmer gently until rice and lentils are cooked and liquid absorbed, stirring occasionally (approx 15 -20 mins). Add a little extra stock if necessary.
- Stir through currants and black pepper. Serve warm.