Lebanese Lentils & Lemon Recipe
This recipe is rated 5.0 out of 5.
Healthy choice
Mostly whole foods
Gluten-free option
Protein-packed
Soy-free option
Refined sugar free
Nut-free option
Budget friendly
Freshly Picked
Easy peasy
Kid-friendly
Comfort food
Lazy dinners
Main meals
This vibrant, zesty bowl of wholesome veg hits the spot when you need something nourishing — and it’s the perfect reason to buy that gorgeous rainbow chard that always catches your eye at the market!
You will need
Serves 4
- 300g brown lentils
- 3 Nicola potatoes, peeled and diced
- 1 bunch Swiss chard, washed and finely chopped
- 3 cloves garlic, smashed
- 200ml olive oil
- 1 bunch coriander, chopped
- 2 lemons
- Sea salt flakes
- Pepper grinder
- Water
To serve:
- 2-4 pieces Lebanese pita bread, toasted (optional*)
Recipe: Tom Sarafian
Directions
-
Step 1
Place lentils and potatoes in a pan and cover with an inch of water. Cook lentils and potatoes in water for 10 minutes or until soft. Add chard to the pot. Cook for 5 minutes.
-
Step 2
In a separate pan fry garlic in olive oil til golden, then add coriander, salt and lemon and take off the heat.
-
Step 3
Toast pita bread in the oven until crisp.
-
Step 4
Pour lentils in a bowl and top with the garlic coriander mix. Serve with toasted pita on the side.
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Hot tip!
*Is it really optional though??
Recipe: Tom Sarafian
