Lentil Salad in Olive Oil with Egyptian Spices

Name: Lentil Salad in Olive Oil with Egyptian Spices
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 6 servings
Cuisine: Egyptian
Ingredients: 0.25 cup extra-virgin olive oil; 2 large garlic cloves; 0.5 tsp freshly ground cumin seed; 0.5 tsp freshly ground coriander seed; 0.25 tsp freshly ground cardamom seed; 0.5 tsp ground fenugreek; 1 cup dried brown lentils; salt; fresh ground black pepper

A salad of lentils, seasoned with cumin and coriander and simmered on the stove.

40 min · Serves 6 · Easy

Ingredients

59.15 mlextra-virgin olive oil
2 large garlic cloves, finely chopped
0.5 tspfreshly ground cumin seed
0.5 tspfreshly ground coriander seed
0.25 tspfreshly ground cardamom seed
0.5 tspground fenugreek
236.59 mldried brown lentils, picked over and rinsed well
salt
fresh ground black pepper

Method

Start cooking mode

Time: Prep 10 min · Cook 30 min · 40 min total
Difficulty: easy

1
In a small saucepan, heat 3 tablespoons of the olive oil over medium heat with the garlic. As soon as the garlic begins to sizzle remove from the burner, add the cumin, coriander, cardamom, and fenugreek, stir, and set aside.
2
Place the lentils in a medium saucepan of lightly salted cold water and bring to a boil. Cook until al dente, about 25 minutes from when you turned the heat on(or a little longer if you want them softer). Drain and toss with the garlic, olive oil, and spices while still hot. Season with salt and pepper, toss, and arrange on a serving platter. Drizzle the remaining 1 tablespoon olive oil over the top. Serve at room temperature.
25 min