Lebanese Lentils & Lemon

mouth watering lebanese lentils

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!

Preparation time Prep: 10 mins
cook 20 mins
Skill level Easy Peasy

You will need:

  • 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


  • 1Place 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.
  • 2In a separate pan fry garlic in olive oil til golden, then add coriander, salt and lemon and take off the heat.
  • 3Toast pita bread in the oven until crisp.
  • 4Pour lentils in a bowl and top with the garlic coriander mix. Serve with toasted pita on the side.

*Tip: Is it really optional though? 😉

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