Lebanese lentils

21

Makes

4 Servings

Lebanese lentils

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.
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