Persian Red Lentils Recipes

Persian red lentil tabouli

  1. Cover burghul with cold water and leave for 30 minutes. Drain through a fine sieve and spread to dry on paper towel.
  2. Add lentils to boiling water and simmer for 10 minutes. Drain and cool.
  3. Combine soaked burghul, lentils, coriander, parsley, onion and tomato.
  4. Whisk oil, lemon juice, chili powder, salt and pepper together then mix through the tabouli salad.
  5. Refrigerate then serve.

Orange, beetroot and persian lentil salad

Serves 8

  1. Boil half a saucepan of water then remove from heat. 
  2. Place lentils in hot water, replace lid and set aside for 10 mins.  Drain lentils, rinse under cold water, then drain.  Cool.
  3. Peel oranges then cut into segments on a board then scrape juice into a bowl; reserve juice for dressing.
  4. Combine lentils, orange segments, rocket and beetroot and half the feta in a large bowl.
  5.  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

  1. Saute onion, garlic and cumin in olive oil. Add lemon juice and stir for 1 min.
  2. 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.
  3. Stir through currants and black pepper. Serve warm.
Tip: A lovely accompaniment to grilled lamb