Egyptian lentil salad

Pretty straightforward and also apparently a classic Egyptian dish. Basic idea is to get some olive oil together, flavour by slightly frying some minced garlic in it and then adding some spices and giving them thirty seconds to heat up and then pouring the lot over the recently cooked lentils and adding some chopped coriander and salt etc

Comes from Mediterranean Harvest location 3294. Recipe seems to be pretty much reproduced here as well almost word for word.


Combine garlic and olive oil in frying pan, heat until garlic begins to sizzle and then add ground spice for thirty seconds or so and remove from heat.

Cook lentils, covering with 1 inch or so of water excess; toss with the garlic; add cilantro and lemon juice if needed; adjust amount of salt and then drizzle with the remaining olive oil.


  • 5 tablespoons of olive oil, three for sauce and two to drizzle
  • 2-3 large garlic cloves
  • 3/4 teaspoon of ground cumin
  • 3/4 teaspoon ground coriander
  • 1/4 teaspoon ground cardamom
  • 1/2 teaspoon ground fenugreek seeds
  • 1 1/2 cups of brown or green lentils
  • salt and pepper
  • 2 tablespoons fresh coriander
  • 1 tablespoon lemon juice


In practice more difficult to do than first seems, although flavour was pretty good.

Used 1 pack 250g? of brown lentils – was fine amount for four and but probably could have increased the spices quite a bit; also be careful when adding the lemon to not have lemon dominate; taste improved after letting rest; mistake was not to immediately put on the olive oil after cooking the lentils; could also have done with more fresh coriander.


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