• 2 potatoes
  • 2 cups red lentils
  • 1 onion
  • 6 cloves garlic
  • juice of 1/2 lemon
  • 12 fresh mint leaves
  • 2-3 green onions
  • salt
  • black pepper
  • olive oil
  • 3 cups water


Drizzle a small amount of olive oil into a large deep pan. Add chopped onion and garlic cloves and sizzle over medium heat.

Add potato, chopped into small cubes. Fry them thoroughly, so onions and potatoes both show a lot of brown color.

Add lentils and water, and boil for about 20 minutes. (You want to lentils to remain firm and colorful, not cook to mush, so keep an eye out.) Drain off any excess water.

Return to heat and stir in coarsely chopped green onions. Cook, stirring, for another 5 minutes or so until the green onions wilt a bit. Remove from heat.

Make a dressing out of the mint leaves (chop finely) and lemon juice, adding up to an equal volume of olive oil if you like. Pour the dressing into the vegetables, and stir to coat. Add salt and cracked black pepper to taste.

This is good hot as a main dish, or cold as a hearty salad.

The only source of fat is the olive oil, which you can adjust to preference.

Serves: 4-8