Name: Lebanese lentils with labneh balls
Prep time: 25 min
Cook time: 45 min
Total time: 1 h 10 min
Yield: Serves 4
Cuisine: Lebanon
Ingredients: 3 handfuls of chopped coriander/cilantro leaves; juice of ½ large lemon; 3 tbsp sumac or chopped thyme, preferably lemon (optional); 2 tbsp tomato purée/paste; 3 tbsp olive oil; 4 garlic cloves, chopped; 1 long red chilli, deseeded and sliced; sea salt and freshly ground black pepper; 1 large red pepper, deseeded and cut into bite-size chunks; ½ recipe quantity Labneh; rocket/arugula salad and flatbreads, warmed, to serve; 1 large onion, chopped; ½ cinnamon stick; 200 g/7 oz/1¼ cups green lentils; 4 carrots, halved lengthways and sliced; ½ tsp light soft brown sugar; 2 tsp vegetable bouillon powder; 1 heaped tbsp coriander seeds, crushed

Preparation info

Serves
4

Difficulty
Easy
Ready in
1 hr 10

Appears in

The Part-Time Vegetarian

By Nicola Graimes

Published 2015

About

The fresh yogurt cheese, labneh, is surprisingly easy to make and has a mild, slightly sour taste, which is the perfect foil to spicy food, such as this green lentil dish. A soft, crumbly goats’ cheese, feta or dollops of soft cheese would make good alternatives, too, as would the Spiced Lamb Meatballs on the opposite page if you are looking for a dish to appeal to both vegetarians and meat eaters.