Lentils and chickpeas need an extra flavorful dressing to taste special, and this one gets a lovely aroma from a cumin oil. It’s easy to make, just toast the cumin seeds in oil until fragrant and drizzle over while it’s still hot. Cook, relax, and enjoy!
What you'll need:
8 oz red onion
4 oz Persian cucumber
¼ cup French green lentils
1 oz fresh ginger
1 large clove garlic
1 15-oz can chickpeas
1 Tbsp cumin seed
1 romaine heart
freshly ground black pepper
grater or microplane
small saucepan or skillet
1. Prep ingredients
Halve, peel, and finely chop ¾ of onion. Thinly slice remaining quarter onion. Place sliced onion in a large bowl. Chop cucumber into ½-inch pieces.
Heat 1 tablespoon oil in a medium saucepan over medium-high. Add chopped onion, season with salt, and cook, stirring often, until golden, about 4 minutes. Add lentils and 1 cup water. Season with salt and bring to a boil. Reduce heat to a simmer, cover, and cook until lentils are tender, 20–25 minutes. Drain if necessary.
Meanwhile, peel and finely grate ginger into bowl with onions and cucumber. Peel and grate garlic into bowl. Halve limes and squeeze juice into bowl. Season with salt and pepper and toss to combine. Drain chickpeas and add to bowl.
Combine cumin seeds and 2 tablespoons oil in a small saucepan or skillet over medium-high heat. Cook, swirling pan, until seeds are fragrant and sizzling, about 1 minute. Immediately pour cumin oil over chickpea mixture and toss to combine.
Roughly chop romaine and transfer to a platter. Pick mint leaves from stems and scatter most of the leaves over the romaine. Reserve some leaves for garnish.
Add lentils to chickpea mixture and toss to combine; season with salt and pepper. Spoon lentil and chickpea mixture over lettuce and mint. Top with reserved mint leaves and drizzle with a little oil. Enjoy!
See what else is cooking this week!