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Lebanese Lentil Salad
Course
Removal Phase
Servings
4
Equipment
saucepan
frying pan
mixing bowl
Ingredients
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
Instructions
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.
Notes
Cumin stimulates the secretion of pancreatic enzymes.