Kim's Egyptian Lentil Salad 2c NOpita
| Prep Time: 15 min | Serves: 4 |
| Cooking Time: 0 min | Yield: 8 cups |
Egyptian Beans (Salad) (or you can use Lentils or chick peas) A Sudanese friend gave me this recipe. She tells me that in her country this is a staple, eaten daily as a midday meal.
Ingredients
- 3 cups Parsley
- 2 cups Roma Tomato
- 1 cup Onion, Sweet
- 1 cup Low-fat Feta Cheese
- 4 tbsp Lime Juice
- 1 cup Romano Beans
- 2 tsp Cumin Seed
- 1 tbsp Olive Oil
Directions
Egyptian Lentils Salad(or you can use Beans)
Serve with torn pitas to scoop it (vs utensils) :-)
SALAD- 1 bunch curly parsley well washed, drained and chopped finely (I use a pizza wheel)
About 4 or 5 diced Roma tomatoes (I find Romas less juicy and more flavourful)
sweet onion (mild) about a cup diced
1 tub ($5) low fat feta, chopped small
a dollop of olive oil
juice of 1-2 limes (you KNOW I use 2) :-)
BEANS**- Romano (or lentils) 1 can drained, rinsed and mashed.
Heat them with cumin to taste. I roast cumin seeds then grind for
better flavour and use at least a tsp.
Serve salad and a plop of bean mush and eat together with torn pita pieces.
**Convenience option:
Just toss a can of rinsed/drained beans or lentils INTO the salad,and sprinkle in the cumin too.Eat as a salad, pita on the side. My kids beg for this and it gets devoured at family gatherings