White lentil salad (Lebanese lentil salad)

I adore peppers with garlic, this salad is something like that, only enriched with fresh herbs.

Preparation steps

Clean the lens and rinse with cold water. Pour vegetable or chicken stock into the sherpa, and if you don't have stock, you can also use plain water and add half a teaspoon of salt and let it boil, when it boils, reduce the temperature, cover and cook for 15 to 20 minutes, but be careful not to overcook. Strain the cooked lens and allow it to drain of excess liquid.
Pour half of the olive oil into the pan and add the cleaned and mashed garlic and fry it at a low temperature for about 7-8 minutes, but it must not burn you, it must remain white, stir occasionally. In a separate bowl, whisk the oil, lemon juice and cumin and add the fried garlic and fry for another minute or two. Remove from the heat.
Pour the drained lentils into a larger bowl, add fried garlic, finely chopped parsley and mint, add salt and pepper to taste and combine everything well. Serve a room temperature salad with roasted lamb or grilled meat ... we had kebabs and maybe sausages.
Pleasant !!!

A refreshing bean salad

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Rosa Cooking