Lebanese Lentil Salad

Course Main Course, Removal Phase


  • saucepan
  • frying pan
  • mixing bowl


  • 1 c. green or brown lentils soaked at least 8 hours
  • 4 Tbsp. olive oil
  • 5 cloves garlic finely minced
  • 1 bunch fresh mint finely chopped (or 1 Tbsp. dried mint leaves)
  • 1 bunch fresh parsley finely chopped (or 1 Tbsp. dried parsley)
  • 1 lemon juiced
  • 1 Tbsp. cumin powder
  • pinch ground allspice
  • salt to taste
  • black pepper to taste


  • Sort through the lentils to pick out any small stones.
  • Soak the lentils for at least eight hours.
  • Cook the lentils in a saucepan with about 3 cups of water until they are tender, about 25–30 minutes.
  • Finely chop the fresh mint and parsley (when in a hurry you may use a food processor). 
  • Mince the garlic and then sauté it in 2 Tbsp. oil over low heat for about 7–8 minutes. 
  • Whisk together the lemon juice, remaining 2 Tbsp. olive oil, cumin powder, and ground allspice.
  • Drain the lentils and combine all ingredients. Serve warm or at room temperature.


Cumin stimulates the secretion of pancreatic enzymes.