Lebanese Green Lentil Salad

Here is a tasty vegan dish that’s packed with flavor.  This dish gets better the longer it sits and tastes great at room temperature, so it’s perfect for a buffet or dinner party. The inspiration for this dish came from Saveur magazine.

• 1 C. green lentils
• 3 T. olive oil
• 5 cloves garlic, minced
• 1/4 C. fresh squeezed lemon juice
• 1 t. ground cumin
• 1 pinch clove
• 3 T. fresh parsley, minced
• 1 T. fresh mint, minced
• salt and pepper

Bring 3 C. water to a boil and add the lentils.  Reduce the heat to medium-low and simmer about 30 minutes or until the lentils are tender, but not mushy.  Drain and set aside.

In a small skillet, heat half of the oil over medium heat.  Add the garlic and cook until just beginning to turn golden brown, about four minutes.  Remove from heat and add the rest of the oil, the lemon juice, cumin, and clove.  Pour the garlic mixture over the lentils.  Stir in the parsley and mint and season with salt and pepper.

 

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