Vegetarian Lebanese Lentil and Herb Salad Recipes

Vegetarian Lebanese Lentil and Herb Salad Recipes

Vegetarian Lebanese Lentil and Herb Salad Recipes

Vegetarian Lebanese Lentil and Herb Salad Recipes

Vegetarian Lebanese Lentil and Herb Salad Recipes. The Vegetarian Lebanese Lentil and Herb Salad Recipes was for Lebanese Lentil Salad with Garlic, Cumin, Mint & Parsley that was precisely the base i used to be craving for. All I had to try and do was add the sweet pomegranate jewels, some red onion and therefore the sharp & creamy white feta to form the dish that was in my head. the right backdrop from that the gorgeous pomegranates may sparkle

Vegetarian Lebanese Lentil and Herb Salad Recipes

• Vegetarian Lebanese Lentil and Herb Salad Recipes Ingredients:
• 1 cup uncooked brown lentils (about one75 gr)
• 3 cups water (about 6oo ml)
• 4 tbsp olive oil
• 7 or eight cloves garlic terribly finely minced
• 1 red onion finely chopped
• a big few contemporary parsley, finely chopped
• a big few contemporary mint, finely chopped
• 4 tbsp contemporary lemon juice
• 1 one/2 tsp ground cumin
•  1/4 tsp ground cinnamon
• 1/4 tsp freshly grated nutmeg
• salt & black pepper
• 1 pomegranate concerning a hundred gr Greek feta

Vegetarian Lebanese Lentil and Herb Salad Recipes Steps:

1. Rinse the lentils beneath the faucet then place them in an exceedingly tiny pan with the water, bring to the boil, then simmer gently till lentils are cooked (about twenty five – thirty mins). they must be tender within however still holding their form.
2. Meanwhile, mince the garlic cloves & chop the onion terribly finely. Heat a pair of tbsp of olive oil in an exceedingly frying pan, add the onion & garlic and cook over a awfully low heat till well softened however not colored, concerning ten – twelve minutes. Then take away from the warmth.
3. Meanwhile, finely chop the mint & parsley. Whisk along the lemon juice, a pair of tbsp olive oil, cumin, cinnamon & nutmeg. Cut the pomegranate in 0.5 horizontally (not through the crown), hold it in your palm, seeds facing down, into an outsized bowl and faucet it quite forcefully, on the rear, with a picket spoon. The seeds ought to fall out into the bowl. Keep tapping till you have got all the seeds and choose any white bits out of the bowl.
4. When lentils are tender, drain well, rinse beneath cold water then come back to the pan.(Not on the heat). flip the warmth back on the garlic & onion pan, add the lemon dressing mixture and warmth for a couple of minute. Pour this over the lentils and gently stir to create certain the lentils are well coated within the dressing.
5. Stir within the contemporary herbs and season well with salt & black pepper. you'll serve this salad heat or at space temperature. once you are able to serve the salad sprinkle it with the pomegranate seeds, crumble over the feta and end it off with many additional chopped herbs.
6. This salad is kept within the fridge, simply bring it up to space temperature and add the feta & pomegranate as you serve it. the mixture of the salty, sharp feta & the sweet, crunchy pomegranate with the garlicky lentils and contemporary herbs is simply spectacular.