Puy lentil and quinoa salad with lemon and sumac from Persiana: Recipes from the Middle East & Beyond (page 157) by Sabrina Ghayour

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Notes about this recipe

  • Margret on July 07, 2022

    Switched sumac with paprika. With basil and mint. Added red peppers.

  • e_ballad on November 05, 2020

    Truthfully, when I saw this recipe, I thought it would be more ‘fill’ than ‘highlight’, but this was excellent. A bit taboulleh-esque, the quinoa & lentils really elevate this dish. Loved it.

  • redbirdo on July 20, 2016

    Made this for a dinner party as a starter with grilled halloumi and it went down very well. This salad is very refreshing, great to have in the fridge for lunch on a warm day.

  • Melanie on November 25, 2014

    Delicious - I loved the mix of flavours. With the added lentils, this keeps you filled up.

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