Hoda’s Lentil Salad

Lentils have been a staple, like rice, in the Middle East, for many centuries.  Eaten together, they offer a low-fat, nutritious source of complete protein, fiber, iron and other essential minerals.

This is one of my favorite lentil salads. It’s based on a lentil and bulgur salad the my mother used to make back in the old country.

Glycemic Values

The glycemic index gives us the impact of carbohydrates on our blood sugar levels; the higher a food’s number, the more it increases blood sugar. On a scale where 100 is pure sugar (glucose), white rice has a glycemic index of 64, while lentils are low on the index with a rating of 29.

I omit the bulgur now to lower the carb content, but you certainly may add 1/4 c. whole wheat bulgur that has been soaked in warm water until softened.

Adjust the seasoning if you add bulgur.

This salad is full of fiber and flavor. I hope you like it as much as I do.

Hoda’s Lentil Salad

  • 2 c. boiled organic Brown Lentils
  • 3 organic Scallions, chopped
  • 1/2 c. organic Flat Leaf Parsley, chopped
  • 1 Tbs. virgin Olive Oil
  • 1/2 tsp. Sea Salt
  • 1/2 tsp. Allspice
  • 1/4 tsp. Cinnamon
  • dash of Black pepper
  • Splash of lemon juice (opt.)

Mix all together.  Let sit 15 minutes to blend flavors.  Stir and enjoy served in romaine lettuce leaf boats.

~ Sahtein (double health)!

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