Estimated read time: 3-4 minutes
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Lebanese Lentils
Makes 4 large servings
Prep time: 20 minutes
Cook time: 20 minutes
Total time: 30-40 minutes
Lentil Ingredients
1.25 cups dry lentils
Water or vegetable broth
1 cup grape tomatoes, halved
1 cup cucumbers, seeded and chopped
1 cup fresh herbs (mix of cilantro, mint, and green onion)
1 tablespoon toasted sesame seeds (or black sesame seeds)
1 ounce fresh goat cheese, to garnish
Dressing Ingredients
1 teaspoon dried sumac
½ teaspoon ground cumin
½ teaspoon kosher salt
1 tablespoon garlic toum (Lebanese garlic sauce)
3 tablespoons olive oil
Freshly ground black pepper to taste
Instructions
Cook the lentils like pasta, in simmering water or vegetable broth until tender, about 20-25 minutes. Drain.
Recipe notes:
Sumac is a beautiful, red Middle Eastern herb that has a citrusy, lightly floral taste. It’s delicious in dry rubs, dressings, and is a component of the popular spice blend “Za’atar.”
Garlic toum is a strong garlic sauce very commonly used in Lebanese cooking. It can be made at home with just garlic, lemon, salt, and oil or purchased at Harmons delicatessen in a jar made by local to Salt Lake company Laziz. It’s a great way to add garlic flavor food without having to chop it fresh every time!
Quick Strawberry Salad
Makes 4 servings
Ingredients
4 cups fresh strawberries, halved or quartered if very large
1 tablespoon honey
1 tablespoon fresh lime juice
¼ cup chopped fresh mint
Pinch of salt
Instructions
Toss all ingredients together. Let macerate for 10 minutes if possible. Enjoy!
Recipe notes:
This recipe is very versatile as well. You could easily substitute basil or cilantro for the mint or lemon juice or vinegar for the lime juice.
Macerate just means letting the strawberries sit in the sauce. They will start to soften as the honey and salt pull out their natural juice.