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.
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)! ♥