Black lentil tabbouleh with sumac and a wild garlic (ramsons) yogurt sauce
A variation on tabbouleh with black lentils, sumac and a yogurt sauce made from sauteed ramsons (wild garlic).
Ingredients
| 100 g | black lentils | |
| 1 bunch | parsley, finely chopped | |
| 2 | medium tomatoes, diced | |
| 2 | small shallots (or 1 small red onion), finely chopped | |
| 1/2 lemon | freshly squeezed juice of lemon (to taste up to 1 lemon) | |
| 2 tbsp | 30 ml | olive oil |
| 1 tsp | 5 ml | ground sumac |
| — | salt and black pepper | |
| 1 tsp | 5 ml | butter |
| 1 bunch | ramsons / wild garlic (about 60 g) | |
| 150 g | strained yogurt | |
| 1 tbsp | 15 ml | black sesame seeds |
Instructions
For the salad:
- Cook the black lentils until done. Drain and leave to cool.
- Combine the cooked lentils, parsley, tomatoes, shallots, lemon juice, olive oil and sumac. Season the salad with salt and pepper to taste.
For the ramsons (wild garlic) yogurt sauce:
- Melt the butter in a wide pan. Add the ramsons leaves (if large, they can be roughly chopped) and saute for 2-3 minutes. Season with salt and pepper and remove from the heat. Leave to cool. Once cool, mix with the strained yogurt and the sesame seeds.
- Serve the salad with the sauce.
Note: Instead of ramsons you can add a little spinach (raw if it is small and tender, or lightly sauteed if tougher) and finely chopped garlic. You can also flavor it with mint, spearmint or tarragon - whatever you like. It works very well with mint.
Note: Sauteed wild garlic leaves take on a tough, chewy texture, so if they are large it is better to chop them. Fresh ramsons leaves, finely chopped and added to the strained yogurt, would also be a good option for the sauce and the salad.
From https://www.kulinarno-joana.com/2011/06/variacia-na-tabule-s-cherna-lesta-i-mlechen-sos-s-levurda/