Enjoy easy Vegetarian salad dish recipe of Lentil & tomato salad with garlic Lebanese bread. Cook healthy middle eastern food and learn how to make the best Lentil & tomato salad with garlic Lebanese bread. This recipe consists of olive oil, garlic, Lebanese bread, brown lentils, vine-ripened tomatoes, fresh continental parsley, red onion, fresh lemon juice, cumin, and black pepper.
Cooking Time 20 minutes
Ingredients (serves 6)
1 tbs olive oil
1 garlic clove, chopped
4 (25cm diameter) Lebanese bread
Lentil & tomato salad
2 400g cans brown lentils
300g (about 3) vine-ripened tomatoes, diced
1 cup roughly chopped fresh continental parsley
1 red onion, quartered, thinly sliced
60ml (1/4 cup) olive oil
60ml (1/4 cup) fresh lemon juice
3 garlic cloves, chopped
1 tsp grated lemon rind
1/2 tsp ground cumin
Salt & freshly ground black pepper
- Preheat oven to 200°C. Combine the oil and garlic in a small bowl. Cut the Lebanese bread into wedges and use a small pastry brush to brush all over with the oil mixture.
- Place the bread wedges on 2 baking trays and bake in a preheated oven for 7 minutes or until crisp and golden.
- Meanwhile, to make the lentil and tomato salad, place the lentils in a sieve and rinse well under cold running water. Drain well and place in a large bowl. Add the tomatoes, parsley and onion to the lentils. Toss to combine.
- To make the dressing, place the oil, lemon juice, garlic, lemon rind and cumin in a small bowl, and whisk to combine. Taste and season with salt and pepper.
- Pour the dressing over the lentil salad and toss to combine. Serve with wedges of garlic bread.
Good Taste - March 2002, Page 55
Recipe by Michelle Noerianto
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