Middle Eastern · Lunch
Warm Lentil and Arugula Salad
Lentil Jarjir Salad
Iraqi warm lentil salad over peppery rocket with caramelised onion, cumin, and pomegranate molasses, finished with toasted walnuts and a lemon-tahini drizzle.
$
10 minsPrep
20 minsCook
30 minsTotal
EasyLevel
Nutrition per serving
485Calories
18gProtein
28gFat
42gCarbs
8gSugar
10gFiber
680mgSodium
0mgChol
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Instructions
1
Prep
Rinse and pick over 200g brown lentils. Halve and thinly slice 240g yellow onion. Finely grate 2 garlic cloves. Chop 20g parsley leaves. Very thinly slice 40g red onion. Toast 40g walnuts until golden, chop coarsely. Loosely pack 120g rocket.
2
Boil
Bring lentils, 700ml cold water, 2 bay leaves, and 0.5 tsp salt to a boil over high heat. Lower to medium, simmer uncovered 14–16 minutes until tender but holding shape. Drain, discard bay leaves.
3
Saute
While lentils cook, heat 40ml olive oil in a wide skillet over medium-high 1 minute. Add sliced onion and 0.5 tsp salt, cook 10–12 minutes stirring every 2 minutes until soft and amber. Stir in cumin, coriander, and Aleppo pepper, cook 30 seconds until fragrant.
4
Build
Add warm drained lentils to spiced onion, toss 2 minutes to coat evenly in the oil and spices.
5
Finish
Whisk tahini, lemon juice, garlic, and 0.25 tsp salt in a small bowl. Thin with cold water 1 tbsp at a time until sauce drips slowly off a spoon. Toss rocket, red onion, parsley, pomegranate molasses, 40ml olive oil, and sumac in a bowl until coated.
6
Plate
Mound dressed rocket onto plates, spoon warm lentil-onion mixture over the centre, drizzle tahini-lemon sauce across. Scatter toasted walnuts and pomegranate seeds, serve lemon wedges alongside.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 200g (7.1 oz) brown lentils
- 700ml (3 cup) cold water
- 2 bay leaves
- 1 tsp fine sea salt
- 240g (8.5 oz) yellow onion
- 80ml (1/3 cup) extra-virgin olive oil
- 4 tsp ground cumin
- 1 tsp ground coriander
- 1 tsp Aleppo pepper
- 40g (1.4 oz) tahini
- 30ml (2 tbsp) lemon juice
- 60ml (1/4 cup) cold water
- 2 garlic cloves
- 120g (4.2 oz / small handful) wild arugula
- 40g (1.4 oz) red onion
- 20g (small handful) flat-leaf parsley
- 20ml (4 tsp) pomegranate molasses
- 0.5 tsp sumac
- 40g (1.4 oz) walnuts
- 40g (1.4 oz) pomegranate seeds
- 2 lemon wedges