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Lebanese Lentil Salad Recipe

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4 from 7 reviews

A refreshing and hearty Lebanese Lentil Salad featuring tender green lentils dressed in a fragrant garlic, olive oil, and lemon dressing, complemented by fresh mint and parsley. This salad is perfect served warm or at room temperature as a nutritious side or light main dish.

  • Total Time: 40 minutes
  • Yield: 6 servings

Ingredients

Lentils

  • 1 cup green lentils
  • 3 cups water
  • Salt, to taste
  • Fresh ground black pepper, to taste

Dressing

  • 4 tablespoons extra-virgin olive oil (divided)
  • 12 cloves garlic, very finely minced (adjust to taste and size)
  • 4 tablespoons fresh-squeezed lemon juice
  • 1 1/2 teaspoons ground cumin
  • 1/4 teaspoon ground allspice

Herbs

  • 3/4 cup finely chopped fresh mint
  • 3/4 cup finely chopped fresh parsley

Instructions

  1. Rinse Lentils: Rinse the green lentils thoroughly and pick out any broken pieces or small stones to ensure clean and safe cooking.
  2. Cook Lentils: Place the lentils in a small pan with 3 cups of water. Bring to a boil, then reduce the heat and simmer gently until lentils are tender, about 25-30 minutes. The cooking time may vary depending on lentil freshness.
  3. Prepare Garlic: While the lentils cook, finely mince 10 to 12 fresh garlic cloves to ensure strong garlic flavor in the dressing.
  4. Cook Garlic: Heat 2-3 tablespoons of olive oil in a small frying pan over very low heat. Add the minced garlic and cook gently until fragrant and just beginning to color, about 7-8 minutes. Avoid browning to prevent bitterness.
  5. Chop Herbs: Finely chop the fresh mint and parsley to add fresh herbal aroma and flavor to the salad.
  6. Make Dressing Mixture: In a small bowl, whisk together the fresh lemon juice, remaining 2 tablespoons olive oil, ground cumin, and ground allspice to create a tangy, spiced dressing.
  7. Drain Lentils: Once the lentils are tender, drain them well and transfer to a large bowl for mixing.
  8. Heat Dressing with Garlic: Return the pan with garlic to the stove, add the lemon juice dressing mixture, and heat for about 1 minute to meld the flavors. Pour this warm dressing over the lentils and gently stir to coat all lentils evenly.
  9. Add Herbs and Season: Stir the chopped fresh herbs into the lentils. Season the salad generously with salt and freshly ground black pepper to taste. The salad can be served warm or at room temperature.
  10. Store and Serve: The salad can be refrigerated for up to two days. For best flavor when eating leftovers, allow to come to room temperature and consider adding a squeeze of fresh lemon juice to refresh the taste.

Notes

  • Adjust garlic amount based on personal taste and garlic clove size.
  • Fresh herbs can be varied, but mint and parsley are traditional and vital for authentic flavor.
  • Older lentils may require longer cooking time; check tenderness before draining.
  • The salad is best served warm or at room temperature to appreciate the flavors fully.
  • Leftovers can be enhanced with extra lemon juice before serving again.
  • Author: Chef
  • Prep Time: 10 minutes
  • Cook Time: 30 minutes
  • Category: Salad
  • Method: Stovetop
  • Cuisine: Lebanese
  • Diet: Vegetarian

Find it online: https://avascooking.com/lebanese-lentil-salad-recipe/