Lentil Salad

August 23, 2016

This recipe shines when fresh ground spices are added to the mix.

Note: this recipe can be served warm as a side dish or cooled down and served as a salad. If serving as a salad, you may want to mix in a tablespoon of olive oil to moisten. 

1 cup dried lentils
2 cloves garlic, peeled and finely chopped
3-4 Tbs. extra virgin olive oil 
½ tsp. Stuart's Spices Ground Fenugreek
½ tsp. Stuart's Spices Ground Coriander
½ tsp. Stuart's Spices Ground Cumin 
¼ tsp. Stuart's Spices Ground Cardamom

salt and pepper to taste 


  • Rinse lentils in cold water, then place in a medium saucepan. Cover with 2 cups of water. If desired, add a pinch of salt to the cooking water. Bring to a boil, then cover and simmer until just soft, about 20-30 minutes. Remove from heat and drain any excess water.
  • Heat a small saucepan over medium heat and add the olive oil and garlic. When garlic begins to sizzle remove it from the pan and add the fenugreek, coriander, cumin and cardamom.
  • Add the seasoned oil to the lentils and mix thoroughly. 
  • Salt and pepper to taste.

Makes 4-6 servings