Middle Eastern Lentil Salad

1. 1

   Place the lentils in a medium saucepan, cover by 1 inch with water and bring to a boil.

2. 2

   Add 1 teaspoon salt, reduce the heat and cook just until the lentils are al dente, about 25 minutes.

3. 3

   Meanwhile, heat 3 tablespoons of the olive oil and the garlic in a small frying pan or saucepan over medium heat.

4. 4

   When the garlic begins to sizzle, add the spices.

5. 5

   Stir together for about 30 seconds, then remove from the heat and set aside.

6. 6

   When the lentils are just tender, drain through a strainer set over a bowl.

7. 7

   Toss at once in another bowl with the garlic, spices, cilantro and lemon juice.

8. 8

   Taste and adjust salt.

9. 9

   If the lentils seem a little dry, add a few tablespoons of the broth.

10. 10

    Transfer to a serving platter, drizzle the remaining olive oil over the top and serve warm or at room temperature.

* Per serving · 4 servings · Values may vary.

No additional tips available.