Lebanese Lentil Salad with Garlic, Cumin, Mint, and Parsley Recipe

Photo: Lebanese Lentil Salad Recipe

The Lebanese Recipes Kitchen (The home of delicious Lebanese Recipes and Middle Eastern food recipes) invites you to try Lebanese Lentil Salad with Garlic, Cumin, Mint, and Parsley recipe. Enjoy the Middle Eastern Cuisine and learn how to make Lebanese Lentil Salad with Garlic, Cumin, Mint, and Parsley. 

Makes 4-6 servings

1 C green lentils (or use brown lentils, which will cook a bit more quickly)
2 T + 2 T extra-virgin olive oil
10-12 cloves garlic, very finely minced (use more or less to taste and depending on the size of the garlic cloves)
finely chopped fresh mint
finely chopped fresh parsley
(use about 1/2 to 1 cup fresh herbs, depending on availability and how much you like fresh herbs)
4 T fresh-squeezed lemon juice (or slightly less if you're not a big lemon an like I am)
1 1/2 tsp. ground cumin
1/4 tsp. ground allspice
salt and fresh ground black pepper to taste

Rinse lentils and pick out broken ones or any small stones. Put lentils in small pan with 3 cups water, bring to a boil, then simmer gently until lentils are tender, about 25-30 minutes. (Actual cooking time will depend on the freshness of the lentils. Older lentils will take longer to cook.)

While lentils cook, very finely minced 10-12 fresh garlic cloves. Heat 2 T olive oil in small frying pan, add garlic, and saute over very low heat until garlic is very fragrant but barely starting to get some color, about 7-8 minutes. Turn off heat.

While garlic cooks, finely chop desired amount of fresh mint and parsley. Whisk together lemon juice, other 2 T olive oil, ground cumin and ground allspice.

When lentils are tender, drain well and return to the pan. Turn heat back on under pan with the garlic, add lemon juice dressing mixture and heat about 1 minute. Pour heated dressing over the lentils, then gently stir to combine so all the lentils are well-coated with the dressing.

Stir in fresh herbs, then season the salad well with salt and fresh ground black pepper. Serve warm or at room temperature.

This salad will keep in the fridge for a day or two, but leftovers will taste best if you let them come to room temperature. You may want to add some fresh squeezed lemon juice to brighten the flavor when you eat it.

Source Kalyn's Kitchen

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