Lentils with Spring Onions and Parsley from The Lentil Cookbook by Ghillie Basan
In eastern Mediterranean regions, lentils have been served as part of a meze spread since ancient times. This lentil dish is particularly popular in Syria and Lebanon, and is prepared in a similar ...
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Ingredients
- sea salt
- ground black pepper
- a bunch of flat leaf parsley, chopped
- lemon wedges, to serve
- 2 garlic cloves
- 45–60 ml/¾ tbsp olive oil
- juice of 1 lemon
- 2–3 spring onions (scallions), trimmed and finely chopped
- 225 g/8 oz/1¼ cups brown lentils
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