Lebanese Warm Lentil Salad

Serves 4 main dishes, 6-8 side dishes

Ingredients

  • 1 cup dried brown lentils
  • 2 cups water
  • 8 cloves garlic
  • 2 tbsp grapeseed oil
  • 1/2 cup parsley
  • 1/4 cup mint leaves
  • 1 cup arugula
  • 3 tbsp olive oil
  • 3 tbsp lemon juice
  • 2 tsp cumin
  • 1/2 tsp allspice
  • 1/2 tsp salt
  • 1/4 tsp ground black pepper

Preparation

  1. Rinse lentils with cold water, strain with colander.
  2. Place lentils in medium pan, add 2 cups of water. Bring the water to a simmer over medium heat until almost boiling. Turn down to medium-low and cook for 20-30 minutes, keeping the water at a soft simmer.
  3. Finely mince 8 cloves of garlic in a food processor (or with a sharp knife).
  4. Heat the grapeseed oil in a small skillet over medium heat until pan sizzles. Reduce heat and add minced garlic. Sauté until the garlic is golden brown and crispy (6-8 minutes), then set aside.
  5. Finely chop parsley, mint, and arugula, then set aside.
  6. In a medium bowl, whisk together olive oil, lemon juice, cumin, allspice, salt, and pepper.
  7. Once lentils are tender, remove from heat and drain any excess liquid. Return to the pan and add both the garlic mixture and olive oil mixture. Toss until lentils are well coated.
  8. Toss in parsley, mint, and arugula.
  9. Serve warm either as a main dish or a side salad. (Goes great with fish!)

Nutritional Information (per ¼ recipe)

  • 335 Calories
  • 18 g Fat
  • 32 g Carbohydrate
  • 15 g Fiber
  • 13 g Protein

Source: The Wanderlust Kitchen
Photo Credit: Kate Sharaf/ Flickr

In the event you find this recipe inappropriate for diabetics, please contact us and we will review your suggestions.

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