Lebanese Lentil Salad with Garlic, Cumin, Mint, and Parsley
- 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
- 4 T fresh-squeezed lemon juice
- 1 1/2 tsp. ground cumin
- 1/4 tsp. ground allspice
- salt and fresh ground black pepper to taste
- This recipe is vegan
- This recipe is gluten-free
- Produce
- Cumin, ground (1 1/2 tsp.)
- Garlic (10 cloves)
- Green lentils (1 C)
- Mint, fresh (1)
- Parsley, fresh (1)
- Cooking & Baking
- Allspice, ground (1/4 tsp.)
- Olive oil, extra-virgin (4 T)
- Salt and fresh ground black pepper (1)
- Drinks
- Lemon juice, fresh-squeezed (4 T)
Preparation
Read recipe preparation on kalynskitchen.com
Social Stats
47.4Rating
1-100
1-100
0Tweets
27Facebook
Shares
Shares
25StumbleUpon
Views
Views
1,953PinterestPins
Recipe Stats
Published November 14, 2010 (2 years ago).
14 people saved this recipe.
