Lebanese Lentil Salad

From: Uh Oh Maggie is Cooking

On Feb 3, 2008

Great recipe! We really enjoyed this, but it was strong enough (in a good and bold kind of way) that I think next time I'd plan on getting more servings out of this as smaller side dishes. Still, so delicious, and the mint was really a great touch. Thank you!

From: luvmybge

On May 6, 2007

I liked this. It was easy to prepare as I had all of the ingredients on hand. I used mint AND fresh basil. I cut out 1 tablespoon each of the oil and lemon juice and it was just right. I brought the lentils to a boil and then turned them down to a very low simmer for 25 minutes. They were almost a little too soft but most of them held their shape really well. I poured ice water over them to stop the cooking process. Good recipe and good for you, too.

From: Renee Gahan

On Jul 19, 2005

Cooking lentils on low heat will help them keep their structure. It takes a little longer, but it will keep them from turning into dal. Also, french lentils are smaller and fatter than other lentils (ie: most lentils you find in the supermarket). French lentils are used when you want to keep them whole for salads and such. I have done the low heat on regular lentils, and it works for me. Also, salting your water before you bring the lentils to a boil can help them keep their shape.

From:

On Jun 12, 2008

The girlfriend was so-so on this, but I enjoyed it. I think it would make a healthy and economical addition to a BBQ or picnic. The meat-eaters in out family LOVE grilled lamb and I bet that this would be a hit as a side dish.