Lebanese lentils
21
Makes
4 Servings
Jodi Pudge
Ingredients
- 1 tbsp vegetable oil
- 3 garlic cloves , minced
- lemon juice , from 1 lemon
- 1 tsp cumin
- 1/4 tsp salt
- 2 540-mL cans lentils
- 1/2 cup chopped mint
- pepper , to season
Instructions
- Heat a large frying pan over medium. Add 1 tbsp vegetable oil, then 3 minced garlic cloves. Cook garlic until fragrant, about 2 min. In a small bowl, whisk juice from 1 lemon with 1 tsp cumin and 1/4 tsp salt. Add to pan. Heat for 1 min. Drain and rinse 2 540-mL cans lentils, then stir in until well coated. Remove from heat. Stir in 1/2 cup chopped fresh mint. Season with pepper.
Nutrition (per serving)
- Calories
- 272,
- Protein
- 19 g,
- Carbohydrates
- 43 g,
- Fat
- 4 g,
- Fibre
- 9 g,
- Sodium
- 621 mg.
FILED UNDER: Healthy Recipes side dishes vegetables world cuisine
