Artichoke & Lentil Salad

Ingredients

• 1 cup black lentils - عدس بجبة
• 400 gram artichoke (frozen) - خرشوف
• 3 medium spring onion (thinly sliced) - بصلة خضراء
• 2 tablespoon sun-dried tomatoes (chopped) - طماطم مجففة
• 1 large carrot (grated) - جزرة
• 3 tablespoon parsley (chopped) - بقدونس
• 1 handful cherry tomatoes (sliced) - طماطم تشيري
• 1 handful lettuce (or any green leaves like arugula or spinach - handtorn) - خس
• DRESSING:
• 3 tablespoon extra virgin olive oil - زيت الزيتون بكر
• 3 small lime (juiced) - ليمون بلدي
• 2 tablespoon vinegar - خل
• 1 medium garlic clove (minced) - فص ثوم
• 1 teaspoon ground cumin - كمون
• sea salt (to taste) - ملح البحر
• black pepper (to taste) - فلفل أسود

Step by step

1. Wash and drain lentils. Cook them in 3 cups of water until soft. Discard water and set aside to cool.
2. Meanwhile, cover frozen artichoke hearts with water, and cook on medium heat until soft (about 20 minutes).
3. Mix all dressing ingredients.
4. In a bowl, mix lentils with dressing. Add finely chopped spring onions, sliced sun-dried tomatoes, shredded carrots, sliced cherry tomatoes, and finely chopped parsley.
5. When artichokes have cooled, slice them into cubes or thin strips and add them to the salad. Cover and store in the fridge until serving time.
6. Right before serving, add some hand-torn lettuce leaves to the salad and mix.