Lentil Salad

Zalaatat ‘Adas

Preparation info
  • Makes


    • Difficulty


Appears in
Delights from the Garden of Eden

By Nawal Nasrallah

Published 2019

  • About

A refreshing variation on tabboula in which whole lentils replace bulgur. The recipe was tested by Susan Selasky for the Detroit Free Press, Test Kitchen section (April 22, 2003). Her verdict: ‘the fresh mint adds a lot of pizzazz to the salad. This salad is a terrific source of fiber’ (13 grams per serving).


  • 1 cup (8 oz/225 g) uncooked whole lentils with shell on, picked over, washed and drained


  • Place lentils and garlic in a medium pot. Cover them with 1in/2.5cm of cold water and bring the pot to a quick boil, skimming off any foam that might form. Reduce heat to low and simmer, covered, for about 20 minutes, or until lentils are cooked but still firm (al dente) and most of the liquid has evaporated. Avoid overcooking them. Add a little hot water if needed