Green lentil salad, a dish full of vitamins and protein, is a salad of tomatoes and lentils, onions and parsley, with a marinade of oil, lemon juice, cumin, and garlic, served with slices of bread greased with oil and garlic and roasted in the oven.
- Duration of preparation:
- Cooking time: 20 minutes
- Total time: 20 minutes
Ingredients
- - 1 tablespoon olive oil
- - 1 clove of garlic, chopped
- - 4 Lebanese loaves (25 cm)
- - 800g canned brown lentils
- - 300g ripe tomatoes, chopped
- - 1 cup parsley, coarsely chopped
- - 1 red onion, divided into quarters, thinly sliced
- Marinade ingredients
- - ½Cup olive oil
- - ½Cup fresh lemon juice
- - 3 cloves garlic, chopped
- - 1 teaspoon white lemon peel, grated
- - Half a teaspoon of ground cumin
- - Salt and freshly ground black pepper
Method of preparation
- Prepare the oven at 200 C. Mix oil and garlic in a small bowl. Cut the Lebanese bread into slices of triangles, and use a brush to grease the bread with oil mixture.
- Place the baking triangles on 2 baking trays and bake in the oven for 7 minutes or until crispy and Golden.
- In the meantime, prepare a tomato and lentil salad:
- Put the lentils in a colander and wash thoroughly under cold running water. Drain, dry and place in a large bowl. Put chopped tomatoes, parsley. And onions, stir to mix.
- 4. To prepare the marinade:
- Put oil, lemon juice, garlic, lemon peel and cumin in a small bowl, mix to homogeneity. Sprinkle with salt and black pepper.
- Pour the marinade over the lentil salad, stir and serve lightly with the toasted triangles.