Moroccan Lentil Salad
Ingredients
Scale
- ½ cup dry lentils
- 1 ½ cups water
- ½ (15 ounce) can garbanzo beans, drained
- 2 tomatoes, chopped
- 4 green onions, chopped
- 2 minced hot green chile peppers
- 1 green bell pepper, chopped
- ½ yellow bell pepper, chopped
- 1 red bell pepper, chopped
- 1 lime, juiced
- 2 tablespoons olive oil
- ¼ cup chopped fresh cilantro
- salt to taste
Instructions
Step 1.
Put the lentils and water in a saucepan. Bring water to a boil, simmer. Bake 30 minutes or until tender.
Step 2.
In a medium-sized mixing bowl, combine the lentils, chickpeas, tomatoes, green onions, green peppers, peppers, lime juice, olive oil, cilantro and salt to taste . Mix well. Refrigerate for 20 minutes. Serve as fresh.
Find it online: https://alazharfoodie.com/ramadan-dish/