World Hearth Recipe Collection
catBrowse by Category     alphaBrowse Alphabetically     booksBooks     linksLinks     faqFAQ

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

  • 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

Printer version   0 Votes - Yum: 0, Easiness: 0, Speed: 0, Overall: 0 Rate this recipe

Disclaimer: Most of the recipes on this site have been changed from the original. We encourage you to purchase the originals, since they often include better directions and you'll be benefitting the author of the recipe.

Search the whole site:

Recipes © by their authors.
Site courtesy of