Beans & LegumesHealthyMain DishMiddle EasternOne Pot Meals

Lebanese Warm Lentils

This Lebanese Warm Lentils recipe makes a great lentil side dish with a delicious combination of brown lentils, garlic, parsley, mint, arugula, lemon juice and spices.

This Lebanese Warm Lentils recipe makes a great lentil side dish with a delicious combination of brown lentils, garlic, parsley, mint, arugula, lemon juice and spices.

Surprise! More Lentils!

Are you surprised?

Neither am I. I just love these little guys! They are packed with all sorts of good-for-you stuff, and just happen to be delicious, especially in this Lebanese Warm Lentils recipe.

These buttery little beans (beans? they are in the bean family, right?) are about as versatile to cook with as they are easy to make.

They are also incredibly inexpensive, particular if you buy them in the bulk section.

Actually, the first time I ever bought lentils was last fall when I used them as part of my “autumn decor” (if you could even call it that). I bought yellow and red lentils, then just layered them in some mason jars with a candle in the middle.

I only started cooking with lentils about six weeks ago!

Speaking of fall, I’ve been trying to ignore the fact that my beautiful morning light will be going away soon but soon I’ll have to face facts and figure out a method other than getting up at the crack of dawn to take photographs of my recipes. Do you have any ideas?

Looking for Lebanese side dishes? Here is a great recipe! This Lebanese Warm Lentils recipe makes a great lentil side dish with a delicious combination of brown lentils, garlic, parsley, mint, arugula, lemon juice and spices.

Also, I just confirmed the legume-status on Wikipedia, so at least we have that part down.

So, tell me. Why haven’t you jumped on the lentil bandwagon yet?

Do you dislike protein? Fiber? B-Vitamins? Do I sound like your mother yet?

Just get with the program. Cheap, fast, delicious, and healthy. That should check off just about every item on your list.

Oh, lentils. You complete me.

How about Lebanese recipes? Let’s make a Lebanese lentils recipe!

Looking for lentil side dish recipes? Here is a great one! This Lebanese Warm Lentils recipe makes a great lentil side dish with a delicious combination of brown lentils, garlic, parsley, mint, arugula, lemon juice and spices.

 

Let’s get cooking. 

Makes: 4 main dish servings, or 6-8 lentils side dish servings.

Here’s The Recipe!

Lebanese Warm Lentils Recipe

This Lebanese Warm Lentils recipe makes a great lentil side dish with a delicious combination of brown lentils, garlic, parsley, mint, arugula, lemon juice and spices.
4.1 from 10 votes
Pin Rate
Course: Main Dish
Cuisine: Middle Eastern
Prep Time: 10 mins
Cook Time: 30 mins
Additional Time: 5 mins
Total Time: 45 mins
Servings: 4
Calories: 228kcal
Author: The Wanderlust Kitchen
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Ingredients

  • 1 c. dried Brown Lentils
  • 8 cloves Garlic
  • 2 Tbsp. Grapeseed Oil
  • 1/2 c. fresh Parsley - Curly or Italian
  • 1/4 c. fresh Mint Leaves
  • 1 c. Arugula Leaves
  • 3 Tbsp. Olive Oil
  • 3 Tbsp. freshly squeezed Lemon Juice
  • 2 tsp. Cumin
  • 1/2 tsp. Allspice
  • 1/2 tsp. Salt
  • 1/4 tsp. ground Black Pepper

Instructions

  • Measure out your lentils, place them in a fine mesh strainer or colander, and rinse with cold water. Sort through the lentils to pick out any stones or debris which may be left behind.
  • Place the rinsed lentils in a medium sauce pan and add 2 cups of water. Bring the water to a rapid simmer over medium-high heat. The water should be moving, but it shouldn’t be a full-on rolling boil. Turn the heat down to medium-low and cook for between 20 and 30 minutes. You want the water to maintain a soft simmer.
  • Meanwhile, finely mince 8 cloves of garlic in a food processor (or use a sharp knife). Heat the grape seed oil in a small skillet over medium-high heat until a small piece of garlic sizzles at once when tossed into the pan. Reduce the heat to medium-low and add all of the minced garlic. Saute until the garlic is golden brown and crispy (about 6 to 8 minutes). Set aside.
  • Chop up your fresh parsley, mint, and arugula. Set aside.
  • In a small bowl, whisk together the olive oil, lemon juice, cumin, allspice, salt, and pepper.
  • Once the lentils are tender, remove from heat and drain any excess liquid. Return them to the pan and add the crispy garlic along with the mixture of olive oil, lemon juice, and seasonings. Toss well to coat.
  • Fold in the fresh parsley, mint, and arugula. Taste and adjust salt and pepper as needed.
  • Serve warm, accompanied by pita bread, or as a side dish with buttery cod (highly recommended!)
Nutrition Facts
Lebanese Warm Lentils Recipe
Serving Size
 
1 serving
Amount per Serving
Calories
228
% Daily Value*
Fat
 
18
g
28
%
Saturated Fat
 
2
g
13
%
Polyunsaturated Fat
 
15
g
Sodium
 
304
mg
13
%
Carbohydrates
 
14
g
5
%
Fiber
 
5
g
21
%
Sugar
 
1
g
1
%
Protein
 
6
g
12
%
* Percent Daily Values are based on a 2000 calorie diet.
Did you make this recipe?Take a picture and tag @thewanderlustkitchen on Instagram or tag #thewanderlustkitchen! We can't wait to see your version!

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Recipe Adapted from Saveur Magazine, September 2012

About the Author

Anetta

Hi, I'm Anetta! Welcome to The Wanderlust Kitchen, where I share recipes and travel stories from all around the world. Here you'll find a world of recipes you can have confidence in. These recipes celebrate authentic food heritage as well as modern techniques and ingredients. I believe that food brings us together as much as it sets us apart. Be brave, try something new!

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Comments:

  1. Tasty lentils! Used them as the bed for some grilled garlic chicken. I used baby spinach and cilantro instead of arugula and parsley, respectively, because that’s what I had on hand. Thanks! Man oh man, I love me some lentils.

    1. Aren’t lentils the BEST? I always keep a few mason jars full of lentils in the pantry for last minute side dish needs 🙂