Name: Lentil Salad (Salatet Addas)
Yield: Serves 2–4
Cuisine: Lebanon
Ingredients: juice of 1 lemon; 1 bunch spring onions, washed, topped and cut into small rounds; 2 tomatoes, diced; salt to taste; 2 tablespoons olive oil; 1 garlic clove, crushed; 1 cup green lentils

Preparation info

Serves
2–4

Difficulty
Easy

Appears in

Amoul

By Amoul Oakes

Published 2008

About

This dish can be served as a mezze, as a vegetarian dish eaten with khobez or Lebanese bread, or alongside grilled chicken or fish.

Ingredients

1 cup green lentils
2 tomatoes, diced
1 bunch spring onio

Method

Place the lentils in a pot, cover with water and bring to the boil. Cook until well done and water has evaporated. If there is excess water, drain the lentils in a sieve. Set aside.

Mix together the crushed garlic, salt, lemon and oil.

When lentils are cool, toss together with dressing, diced tomatoes and spring onions.