Lebanese lentils

Name: Lebanese lentils
Yield: 4
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

Makes4 Servings

By Chatelaine

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 19g, Carbohydrates 43g, Fat 4g, Fibre 9g, Sodium 621mg.

FILED UNDER:

Healthy Recipes side dishes vegetables world cuisine

Copy link

The cover of Chatelaine magazine's spring 2025 issue, reading "weekend prep made easy"; "five delicious weeknight meals", "plus, why you'll never regret buying an air fryer"; "save money, stay stylish how to build a capsule wardrobe" and "home organization special" along with photos of burritos, chicken and rice and white bean soup, quick paella in a dutch oven, almost-instant Thai chicken curry and chicken broccoli casserole in an enamelled cast-iron skillet

Subscribe to Chatelaine!

Want to streamline your life? In our Spring 2025 issue, we’ll show you how—whether it’s paring down your wardrobe, decluttering your messiest spaces or spending way less time cooking thanks to an easy, mostly make-ahead meal plan for busy weeknights. Plus, our first annual Pantry Awards.