Sunday, February 27, 2011

Lebanese Lentil Salad

I was looking at recipes and came across this recipe for Lebanese Lentil Salad. I modified it a little (of course), but totally loved it! I picked up all the ingredients so I can make it again this week.

Lebanese Lentil Salad
Adapted from Kalyn's Kitchen

1 C brown lentils
1 C sprouted mung beans
2 T + 2 T extra-virgin olive oil
10-12 cloves garlic, very finely minced
finely chopped fresh parsley (I used dried last time, but will use fresh this week)
4 T fresh-squeezed lemon juice
1 1/2 tsp. ground cumin
salt and fresh ground black pepper to taste
Romaine Lettuce

I bought dehydrated sprouted mung beans. Cook them according to the package directions to rehydrate them.
Cook the lentils in about 3 cups of water.

While the beans are all cooking, mince the garlic. Then in a saucepan, heat 2 tbs oil over low heat and add the garlic. Keep the garlic over low heat so it doesn't get burned.

In a bowl, squeeze the lemon juice, add the other 2 tbs oil, cumin, salt and pepper. Then add the fragrant garlic and whisk everything together.

Add the mung beans and the lentils together and pour the dressing over everything, add the parsley, and combine.

Chop the romaine lettuce and spoon the lentils over top.

1 comment:

  1. So glad you liked it! I like your variations too.