Lebanese Moroccan Lentil Salad Recipe


1 1/4 cups green lentil, preferably french
1 small onion, sliced in half
3 whole clove
5 cups water
1/4 cup fresh lemon juice
2 teaspoons olive oil
1 teaspoon dried mint
1 teaspoon ground cumin
1/2 teaspoon ground coriander
1/2 teaspoon salt
1/4 teaspoon garlic granules (this is what the original recipe called for; I use minced garlic, and definitely more than 1/4 tsp!!)
1/2 cup chopped roasted red pepper (about 1/2 pepper)


Pick over lentils to remove any stones and rinse well.Stick one onion half with the cloves.In a large saucepan, combine water, lentils and the onion stuck with the cloves.Bring to a boil over medium heat.Reduce the heat to low and simmer, uncovered, until the lentils are tender, about 20 minutes.Discard onion.Drain lentils and let cool slightly.In a bowl, combine lemon juice, olive oil, mint, cumin, coriander, salt and garlic.Add lentils and toss to mix.Finely chop the remaining onion half and add to the lentils along with the roasted peppers.Chill at least 30 minutes to allow flavors to blend.Serve at room temperature or chilled.

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