Lentils with lemon juice


This simple and delicious salad of lentils, called adas bil Hamod in Arabic, uses very dark, lentils found in Middle Eastern countries. You can use green lentils.



1,5 lb.(700 g black lentils,

3,2 pint (1,5 liter) water

2 potatoes, peeled and cut into pieces

6 cloves garlic, crushed

4 tablespoons fresh coriander, chopped

6 tablespoons olive oil salt and black pepper

2 fl oz. (60 ml) lemon juice


Boil the lentils in water for 15 minutes. Add the potatoes and continue cooking until the lentils are tender, about 15 minutes, stirring occasionally.

Fry the garlic and cilantro with olive oil in another pan until they become soft and the garlic is lightly browned.

Add the lentils and potatoes and cook for 10 minutes over medium-low heat, stirring occasionally to prevent sticking or burning.

Remove from heat; add salt, pepper and lemon juice if you serve immediately. Otherwise, set aside in the refrigerator and add the lemon juice before serving.

Serve the salad warm or cold with pitta (Arabic flatbread) as an aperitif.