Simple Lebanese Lentils

These delicious Lebanese lentils are much tastier than they initially look when you read through the ingredients list, but are still brilliantly simple and easy to cook. This dish works really well as part of a spread of salads (maybe some beetroot, a green salad and tabbouleh?!), but is also on its own with some flatbread and tahini dresssing. On the side with a lamb chop would be another ideal spot for these healthy and moreish green lentils and crispy onions.


  • 1 Mug Green Lentils
  • Chicken or Veg Stock
  • Quarter tsp Five Spice
  • Half tsp Ground Cumin
  • 2 Onions

This recipe is from ‘Lebanese Kitchen’ by Salma Hage, a book filled with simple but tasty ideas for cooking at home

Prepare the Onions by slicing and frying in some Olive Oil until soft and starting to brown (maybe 15 – 20 minutes?).  Don’t let them burn, but you do want them starting to go crispy.  Take them out of the pan and drain on kitchen paper…

Put the Green Lentils in a saucepan; cover with Stock (or water) and bring to the boil with a quarter of a teaspoon of 5 Spice and half a teaspoon of Ground Cumin.  Gently simmer the Lentils for 20 – 30 minutes or until cooked

Your kitchen will soon be filled with a deliciously spicy aroma…

Serve the cooked Lentils with the Crispy Onions on top…

A dollop of Greek Yoghurt would be good too

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