Lebanese Lentil Salad Recipe #47961
the lemon and mint are the secret to giving these basic lentils their middle eastern flavor.
1¼ hours | 40 min prep
SERVES 4 -6
- 1 cup lentils
- 4 cups water
- 3/4 cup red pepper, chopped
- 1/3 cup red onion, chopped
- 2 tablespoons fresh mint, chopped
- 6 tablespoons olive oil
- 6 tablespoons lemon juice
- 2 cloves garlic, minced
- 6 ounces feta cheese, crumbled
- In saucepan, bring lentils and water to a boil, cook 30 minutes until tender, drain.
- Add pepper, onion and mint.
- Refrigerate at least 30 minutes or until ready to serve.
- Just before serving, add oil, lemon juice, garlic and feta.
- toss and serve.
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5 stars