Warm Lebanese Lentils

Measure out your lentils, place them in a fine mesh strainer or colander, and rinse with cold water. Sort through the lentils to pick out any stones or debris which may be left behind.

Place the rinsed lentils in a medium saucepan and add the water. Bring the water to a rapid simmer over medium-high heat. The water should be moving, but it shouldn’t be a full-on rolling boil. Then turn the heat down to medium-low and cook for between 20 and 30 minutes. You want the water to maintain a soft simmer.

Meanwhile, finely mince 8 cloves of garlic in a food processor (or use a sharp knife). Heat the grapeseed oil in a small skillet over medium-high heat until a small piece of garlic sizzles at once when tossed into the pan. Reduce the heat to medium-low and add all of the minced garlic. Saute until the garlic is golden brown and crispy (about 6 to 8 minutes). Set aside.

Chop up your fresh parsley, mint and arugula. Set aside.

In a small bowl, whisk together the olive oil, lemon juice, cumin, allspice, salt and pepper.

Once the lentils are tender, remove pan from heat and drain any excess liquid. Return them to the pan and add the crispy garlic along with the mixture of olive oil, lemon juice and seasonings. Toss well to coat. Fold in the fresh parsley, mint, and arugula. Taste and adjust salt and pepper as needed.

Serve warm, accompanied by pita bread, or as a side dish with buttery cod (highly recommended).

Recipe Adapted from Saveur Magazine, September 2012.