By Thorsten on July 08, 2005
Photo by Rita~
Photo by Rita~
"This is a wonderful Mediterranean starter or side dish."
Serving Size: 1 (189 g)
Servings Per Recipe: 4
"Great recipe! I used dried thyme, too, and omitted the capers but added some lemon zest which indeed is a lovely addition. Thanks for posting!
Made for I've Saved All These Recipes / Diabetes Forum"
"It was very watery, i am not sure what i did wrong, i had the lentils cook for hours. But the taste was great, thanks for sharing."
"This is so good! I used dried thyme (1 1/2 tsp) instead of the fresh...I'm sure the recipe is better as written, but I didn't have access to fresh thyme. Anyway, I cooked the lentils a little longer than indicated in the recipe (probably 25 minutes) and added a little extra water as needed. This was so easy and makes a great dip/spread. Thanks for posting!"
"This is wonderful! We had some red lentils we wanted to use and I went looking for recipes. This was perfect. Because no one but me will eat olives or capers I just served them with some sweet onion and pita bread. We loved it. Great texture and flavor and super easy to make."
"Excellent addition to our Middle Eastern mezze selection. Before juicing the lemon I zested it and added some to the dish. Delightful with some toasted pita triangles and a health dose of za'atar. Thanks Thorsten!"
"My DH and I made a meal out of this lovely dish!I used just a pinch of salt and 1 tablespoon olive oil. Used roasted garlic just yummy. We had this fabulous meal room temperature. I garnished it with fresh garden tomatoes olives, red onions sliced thin and capers. As for the capers I wasn`t going to open the 1 pound jar of capers for this But I`m so glad I did. They really make this. No all the ingredients really made it! Thanks for a quick, great, easy, fabulous dish! A must try!"