Middle Eastern Lentil Dish & Simple Salad

Middle Eastern Lentil Dish and Simple Salad

I absolutely LOVE this recipe, it’s full of goodness and loads of vitamin/minerals. I usually do this one once a week. The simple salad goes so well with the lentil dish.


  • 1 C lentils, washed and soaked overnight
  • Water or bone broth
  • 1 Tbs. Butter
  • 1 onion, minced
  • 3/4 ground beef or lamb
  • 1 tsp. unrefined salt
  • 1 Tbs. cumin
  • 1/4 tsp. cayenne (optional if you like spicy)
  • 2 carrots, diced


  1. Rinse soaked lentils.
  2. Bring to a boil in fresh water or bone broth 1 1/2 times the amount of lentils. (For every 1 C soaked lentils use 1 1/2 C water or bone broth.)
  3. Once water has boiled, simmer and cover.
  4. In another pan, melt butter and sauté the onions until limp.
  5. Then add the ground beef, cook fully.
  6. Next add the salt, cumin and optional cayenne.
  7. Add this meat mixture and carrots to the lentils when meat is fully cooked.
  8. Add more water to the lentils if needed, the lentils should not be watery but should have a little liquid so it will not burn.
  9. Simmer until lentils are soft and tender, about 30 minutes.

Enjoy warm with a simple salad.

Sprouted Lentil Tabouli

sprouted lentil tabouli 

Sprouted Lentil Tabouli

This is an altered version of the Lebanese tabouli/tabouleh. You can add cucumber or tomato if you’d like.


2 Cups sprouted lentils

2 Cups fresh parsley leaf – chopped fine (stems removed)

6 springs green onion or ½ white onion, minced

¼ Cup fresh mint leaves or 1 Tbs. dried


Juice of 2 lemons, or to taste

4 Tbs. extra virgin olive oil

1tsp. sea salt


Mix everything in a serving bowl, let marinate in fridge for 30 minutes – 2 hours before eating.


Please read the link below to find out why sprouts are beneficial and how to do it. I will explain in a future post.

Benefits of Sprouting:


Mixed Bean Soup, Makhlouta

photo 3

Mixed Bean Soup, Makhluta

This recipe can be followed as below, or substitute any of the beans to your preference. You can replace the lentils for mung beans. If you don’t have bone broth, you can replace with water (this would be a good option for vegetarians), however the taste and nutrient content will not be maximized.  


BEANS, all need to be soaked overnight:

Put the following beans in a glass bowl or stainless steel pot to soak overnight:

½ Cup garbanzo beans, soaked overnight

¼ Cup lima beans or other white bean, soaked overnight

¼ Cup dry small fava beans soaked over night

In separate bowl:

1 ¼ Cup lentils, soaked overnight

¼ Cup brown rice, soaked overnight

The day of cooking:

10 Cups beef or lamb broth – or plain filtered water, you may need more.

7 Tbs. Cup butter, dehen, or extra virgin olive oil (if using olive oil only low sauté)

1 large onion, chopped coarse or fine

1/4 Cup large bulgar (optional)

2 Tbs. tomato paste (optional)

1Tbs sea salt

2 tsp. ground cumin

¼ tsp. freshly ground pepper

¼ tsp. allspice


You can add fully cooked ground or shredded meat to the pot along with the lentils.


After the beans are soaked, rinse them and place in a pot, cover with broth or water and bring to a boil, reduce heat, cover and simmer for 45 minutes or until garbanzo beans are tender-firm.

Once the beans are tender and stir in drained and rinsed lentils, rice, bulgar, sea salt and spices.

Meanwhile, sauté the onions in the butter until light brown; add when lentils are soft, this means the soup is done.


Lentils should be soft, bulgar should be medium-soft, and garbanzo should be tender-firm.

If too much liquid, cook boil a little longer with the lid off.

If too thick, add hot liquid (broth or water)

This soup should be a thicker consistency. Taste and adjust spices as needed. Goes great with pickled turnips and pita bread.

Lentil Soup



This is a nourishing spring/summer soup; it is mainly eaten at room temperature. These go great with pita chips.


1 Cup green lentils, cleaned and soaked overnight with 2 tsp. of an acid medium; whey, apple cider vinegar, lemon juice

8 big leaves of Swiss chard, cut off dirty ends if any, wash and chop in thin strips about ½ inch wide

6 ½  Cups of water

10 cloves of garlic, peeled and mashed

½ tsp. sea salt

Juice of 2 lemons (or to taste)

¼ Cup extra virgin olive oil


Bring water to a boil and add lentils and Swiss chard. Reduce heat to a low boil, stir and cover. Cook for about 45 minutes or until the lentils are tender.

Meanwhile, peel the cloves of garlic and mash them with salt in a mortar and pestle. (If you don’t have, you can smash the garlic and salt in a Ziploc bag with a heavy object.) Mash until you have a smooth paste. Slowly stir in the lemon juice and then olive oil.

When the lentils and chard are done, turn off heat and add the garlic mixture. Add more salt if needed and leave uncovered for at least 1 hour to let the flavors marinate.

Serve at room temperature with toasted pita bread (optional) cracked over the top.