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African   -   Lentil Salad (Libya)   adapted from Recipes for an Arabian Night by David Scott

Description
Ingredients
  • 2 Cups Green Lentils
  • 2 Cloves
  • 1 Medium Onion -- whole
  • 2 Medium Bay Leaf
  • 2 Cloves Garlic -- finely chopped
  • 1 Teaspoon Lemon Peel
  • 1 Medium Onion -- finely chopped
  • 2 Tablespoons Olive Oil
  • 2 Tablespoons Lemon Juice
  • 1/2 Teaspoon Cumin
  • 2 Teaspoons Coriander -- ground
  • Salt And Pepper -- to taste
  • Olives
Directions Put the lentils in a pot and cover with water. Stick cloves in the whole onion and add to the pot. Add bay leaves, garlic and lemon peel. Bring to a boil. Reduce heat, cover and simmer until the lentils are tender. Drain the lentils, remove the onion and discard along with the cloves and bay leaves. Combine the lentils with the diced onion, olive oil, lemon juice, cumin, coriander, salt and pepper. Set the salad aside to chill and marinate for 2 hours. Garnish with olives and serve.
Serves 4
Time to Make 0:00



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