Warm Lentil Salad Recipe

Name: Warm Lentil Salad Recipe
Prep time: 10 min
Cook time: 30 min
Total time: 45 min
Yield: 4 serving
Ingredients: 1 c. dried brown lentils; 8 cloves garlic; 2 Tbsp. grapeseed oil; 1/2 c. fresh parsley; 1/4 c. fresh mint leaves; 1 c. arugula leaves; 3 Tbsp. olive oil; 3 Tbsp. freshly squeezed lemon juice; 2 tsp. cumin; 1/2 tsp. allspice; 1/2 tsp. salt; 1/4 tsp. ground black pepper

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4.1

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Prep Time
10 mins
Cook Time
10 mins
Additional Time
5 mins
Total Time
45 mins
Servings
4
Calories
431 kcal
Course
Main Course
Cuisine
Middle Eastern

Warm Lentil Salad Recipe

Farrah Baldwin

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Add a touch of Lebanon to your table with our Warm Lentil Salad, a delicious mix of lentils, herbs, and spices in a refreshing lemon dressing!

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Ingredients

Servings

1 c. dried brown lentils
8 cloves garlic
2 Tbsp. grapeseed oil
1/2 c. fresh parsley Curly or Italian
1/4 c. fresh mint leaves
1 c. arugula leaves
3 Tbsp. olive oil
3 Tbsp. freshly squeezed lemon juice
2 tsp. cumin
1/2 tsp. allspice
1/2 tsp. salt
1/4 tsp. ground black pepper

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Instructions

Measure out your lentils, place them in a fine mesh strainer or colander, and rinse with cold water. Sort through the lentils to pick out any stones or debris that may be left behind.
Place the rinsed lentils in a medium saucepan and add 2 cups of water. Bring the water to a rapid simmer over medium-high heat. The water should be moving, but it shouldn’t be a full-on rolling boil. Turn the heat down to medium-low and cook for between 20 and 30 minutes. You want the water to maintain a soft simmer.
Meanwhile, finely mince 8 cloves of garlic in a food processor (or use a sharp knife). Heat the grapeseed oil in a small skillet over medium-high heat until a small piece of garlic sizzles at once when tossed into the pan. Reduce the heat to medium-low and add all of the minced garlic. Sauté until the garlic is golden brown and crispy (about 6 to 8 minutes). Set aside.
Chop up your fresh parsley, mint, and arugula. Set aside.
In a small bowl, whisk together the olive oil, lemon juice, cumin, allspice, salt, and pepper.
Once the lentils are tender, remove them from heat and drain any excess liquid. Return them to the pan and add the crispy garlic along with the mixture of olive oil, lemon juice, and seasonings. Toss well to coat.
Fold in the fresh parsley, mint, and arugula. Taste and adjust salt and pepper as needed.
Serve warm, accompanied by pita bread, or as a side dish with buttery cod (highly recommended).

Notes

Recipe Adapted from Saveur Magazine, September 2012
To store the Warm Lentil Salad, place it in an airtight container in the refrigerator, where it will stay fresh for up to 4 days. While the salad can be frozen for up to 2 months, it's best enjoyed fresh.
To reheat, gently warm it on the stove over low heat or in the microwave for 1-2 minutes, just until heated through.

Nutrition Information

Show Details

Serving 1serving Calories 431kcal (22%) Carbohydrates 46g (15%) Protein 19g (38%) Fat 21g (32%) Saturated Fat 3g (15%) Polyunsaturated Fat 7g Monounsaturated Fat 10g Sodium 285mg (12%) Potassium 1121mg (32%) Fiber 22g (88%) Sugar 3g (6%) Vitamin A 4584IU (92%) Vitamin C 62mg (69%) Calcium 245mg (25%) Iron 10mg (56%)

Nutrition Facts

Serving: 4Serving

Amount Per Serving

Calories 431 kcal

% Daily Value*

Serving	1serving
Calories	431kcal	22%
Carbohydrates	46g	15%
Protein	19g	38%
Fat	21g	32%
Saturated Fat	3g	15%
Polyunsaturated Fat	7g	41%
Monounsaturated Fat	10g	50%
Sodium	285mg	12%
Potassium	1121mg	24%
Fiber	22g	88%
Sugar	3g	6%
Vitamin A	4584IU	92%
Vitamin C	62mg	69%
Calcium	245mg	25%
Iron	10mg	56%