Green lentils are easy and quick to cook. It is generally what we make when we have limited ingredients but we want a hearty and filling meal. This flavorful lentil salad takes a total of 10 minutes to prep and we make many different variations based on our mood. This particular night, we wanted something middle-eastern so we opted for mint and parsley for our herbs. The earthy herbs and the acidic lemon pair wonderfully and really brighten the dish.
- Lentils (Dry, 2 cups; if using canned – 2 cans would probably suffice)
- Garlic (24 cloves, finely chopped)
- Mint (1.5 oz, finely chopped)
- Parsley (5 oz, finely chopped)
- Lemon (4)
- Olive oil
- Cumin (1.5 tablespoon)
- Cayenne pepper (2 teaspoons)
Recipe (4 servings):
- If you used dry lentils like we did, cook them however you usually do. We cooked ours in the Instant Pot. We cooked the 2 cups of lentils using 3.5 cups of water because we wanted our lentils a little al dente. We cooked it on High Pressure mode for 10 minutes and manually released it. You could also use vegetable broth instead of water for more flavor.
- In a large pan, heat 3 tablespoons of olive oil on medium high heat. Once hot, add the garlic and saute for 1 minute until nicely golden. Then add the cumin and cayenne and toast your spices for about 30 seconds. Make sure you keep stirring after you add the spices so that they don’t burn. At this point, you can turn the heat off.
- Add the cooked lentils to the pan. Follow with the cilantro and the mint. Then add the zest of 2 lemons and the juice of 2 lemons and stir. Season with salt to taste. Add more olive oil if desired.
- Serve in a large bowl! It can be eaten warm or cold. This would also be great with some yogurt. We ate it the next day with some eggs and it was even more delicious!