International Vegetarian Union (IVU)
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Recipes Around the World International Vegetarian Union
Vegan Greek/Middle Eastern Recipes
Contributed by Vegetarians and Vegans from around the world
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Lemony Lentil Salad

Makes about 3 cups
  • 1 cup green/brown lentils
  • ground coriander, 1 tsp or to taste
  • ground cumin, 1/2 tsp or to taste
  • juice of 2 lemons
  • grated zest of 1 or both lemons
  • 2 Tbsp olive oil
  • salt, to taste
  • freshly ground pepper, to taste
  • 4 or 5 green onions, finely chopped
  • 1 cup fresh parsley, finely chopped

Put lentils in large pot with coriander & cumin & about 5 cups of water. Bring to boil. Reduce heat to just below medium & gently boil for about 1/2 an hour or until lentils start to soften, but still maintain shape. (Some of them will have split a bit.) Drain & allow to cool.

Meanwhile, combine other ingredients in a bowl & add lentils once cool.

Ready to serve, but better if refrigerated for a while first.