Baba Ganoush is a simple, vegan chunky eggplant dip, made out of 5 ingredients: 1 eggplant, 1 lemon, Garlic, Tahini  and salt. You start by grilling a whole egg plant until soft, then you peel it and mash it with garlic, lemon juice and garlic. 

Baba Ganoush- Eggplant Dip

Baba Ganoush is a simple vegan, gluten free Lebanese eggplant dip with just a few simple ingredients: eggplant, lemon juice, garlic, and  Tahini paste. To make this Baba Ganoush recipe, you start by grilling or roasting a whole egg plant until soft and cooked through, then you peel it and mash it with garlic, lemon juice, Tahini paste and a pinch of salt. 

Baba Ganoush is a simple, vegan eggplant dip, made out of 4 ingredients: eggplant, lemon juice, garlic, and  Tahini paste. You start by grilling a whole egg plant until soft, then you peel it and mash it with garlic, salt, lemon juice and Tahini paste

Baba ganoush is prepared similarly to Hummus, you basically substitute eggplant for chickpeas. Both dips are popular in Middle Eastern cuisine, and they’re often served together with pita bread and fresh veggies. You can use baba ganoush like you would would with hummus—as a dip or spread. Baba ganoush eggplant dip makes the perfect snack, side dish or party appetizer. 

Tips to Making the best Baba Ganoush Recipe:

  • Grill or Roast your eggplant: During summer time, I like to grill my eggplant for baba ganoush dip, but roasting it works well as well especially when grilling is not an option.
  • When mashing the grilled or roasted eggplant, using fork or  potato masher works best because you retain the chunky texture of the eggplant. Avoid using a food processor. 
  • Salt: Add a little extra salt, which I find it helps especially if the eggplant you picked is a little to the bitter side. 

Baba Ganoush is a simple vegan eggplant dip, made out of 4 ingredients: eggplant, lemon juice, garlic, and  Tahini paste. To make this Baba Ganoush recipe, you start by grilling a whole egg plant until soft and cooked through, then you peel it and mash it with garlic, salt, lemon juice and Tahini paste. 

How to Make Lebanese Baba Ganoush: 

Yield: 4

Baba Ganoush- Eggplant Dip Recipe

Baba Ganoush is a simple, vegan chunky eggplant dip, made out of 5 ingredients: 1 eggplant, 1 lemon, Garlic, Tahini  and salt. You start by grilling a whole egg plant until soft, then you peel it and mash it with garlic, lemon juice and garlic. 

Baba Ganoush is a simple, vegan eggplant dip, made out of 4 ingredients: eggplant, lemon juice, garlic, and Tahini.

Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes

Ingredients

  • 1 medium eggplant ( 1-1.5 lbs)
  • salt
  • 2-3 Tbsp lemon juice- about 1 medium lemon
  • 1 large clove garlic- finely minced
  • 2 Tbsp Tahini paste
  • 2 Tbsp fresh parsley- Chopped (optional)
  • 2 tbsp olive oil- for topping

Instructions

  1. Preheat grill to 400 F.
  2. Coat the eggplant with cooking spay or olive oil.
  3. Grill until skin is blackened and flesh has collapsed for about 20 minutes. Turning occasionally to ensure all sides are cooked equally.
  4. Transfer to a plate and let cool slightly or until you are able to peel it. How to grill whole eggplant. #eggplantdiprecipe
  5. Carefully peel skin from eggplant, and cut out the stem intact.
  6. Drain any excess water.
  7. Mashing the eggplant flesh well using a potato masher or a fork.
  8. Add minced garlic, salt, tahini, and lemon juice. Combine very well while still mashing. You want the mixture to be smooth but still retain some of the eggplant's chunky texture.
  9. Garnish with parsley, or your favorite herb but I have found that parsley goes best with Baba Ganoush.
  10. Top with few tablespoons of olive oil.
  11. Serve with toasted pita bread, pita chips, or veggies and enjoy!

More Lebanese Dips? Here are some!

Avocado Hummus Recipe

Homemade Labneh Dip Recipe

Beet Hummus

Homemade Hummus Recipe 

Baba Ganoush is a simple, vegan chunky eggplant dip, made out of 5 ingredients: 1 eggplant, 1 lemon, Garlic, Tahini  and salt. You start by grilling a whole egg plant until soft, then you peel it and mash it with garlic, lemon juice and garlic. 

 

 

 
If you are looking for red lentil recipes, you will love this Lebanese red lentil mujadara recipe. This Mujadara is healthy, vegan and easy to prepare.

Red Lentil Mujadara

This easy Lebanese Red Lentil Mujadara recipe, also known as Mujadara Hamra or Mujadara Safra is my go-to meal when I want something that’s healthy, quick and delicious. It’s completely vegan, loaded with red lentils, onions and some rice. Oh and comes together in under 30 minutes!

If you are looking for red lentil recipes, you will love this Lebanese red lentil mujadara recipe. This Mujadara is healthy, vegan and easy to prepare.

You can’t go wrong with Lebanese red lentil mujadara, the ingredients are simple and inexpensive. Whether you are a fan of traditional Lebanese Mujadara or not, you should try this mujadara twist with red lentils! Just keep in mind that the lovely orange color of red lentils will fade a little after cooking.

Lately I’ve been trying to cook and serve at least one healthy plant-based, meat-free meal a week. This easy mujadara hamra recipe ticks all the boxes for me. It’s loaded with plant-based protein. 

What is Mujadara?

Mujadara is a Lentil rice or bulgur wheat based dish; There are countless variations of this recipe. I cook mujadara in two ways, with brown lentils, which is the most common and traditional way to cook Mujadara, and with red lentils; the recipe I’m sharing today. They are both amazing!

What you Need to Make Red Lentil Mujadara:

You probably already have everything you need in your pantry. 

Red Lentils- The star of the show!

Onions- I like white onions for this recipe, but yellow onion will do. 

Rice- Long grain

Olive Oil

Salt

Is red lentil mujadara (mujaddara) a make ahead dish?

YES! This is also a fitting recipe if you’re doing meal preps. You can make it ahead and store it in an airtight container. It keeps the fridge for up to 4 days. When you’re ready to serve it, you can simply warm it in the microwave. Mujadara is typically served at room temperature with salad and pita bread. 

Do you need to soak the lentils?

Nope! Just give it a quick rise, if you’d like. No soaking required and they cook up mighty fast. Red lentils, like the ones we’re using today, cook up especially quickly because they’ve been hulled and split. 

What to serve with mujadara safra?

Serve it with your favorite salad, yogurt or flatbread. 

More Lentil Recipes:

Lebanese Red Lentil Soup

Lentil Soup with Pasta

Red Lentil Tabouli Salad

Lebanese Lentil soup with vegetables

Spinach Lentil Soup with Lemon

How to Make Lebanese Red Lentil Mujadara

Yield: 2-3

Red Lentil Mujadara

red lentil recipes easy, mujadara hamra recipe, red lentil mujadara recipe, mujadara

Red Lentil Mujadara Recipe- vegan, quick, easy to make and loaded with Mediterranean flavors.

Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes

Ingredients

Instructions

    1. Wash and drain your rice and lentils and set aside.
    2. In large non-stick skillet over medium-high heat, heat olive oil for a few minutes.
    3. Add onions and stir well to coat all pieces with oil.
    4. Stir frequently until onions are caramelized, crisp at the edges and starting to turn golden brown - about 10 minutes. 
    5. Add Red lentils and rice and mix well with onions.
    6. Add warm water, cover the pot and bring mixture to a boil.
    7. Reduce heat to low, keep pot covered, and cook until the water is absorbed and the rice and lentils are both cooked through - about 15 minutes. Stirring occasionally to prevent mixture from sticking to bottom of skillet.
    8. Transfer Red Lentil Mujadara to serving plates immediately while still hot.
    9. Serve hot, warm or at room temperature with your favorite salad and pita bread.
    10. Enjoy!

Recommended Products

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Nutrition Information:

Yield:

3

Serving Size:

1

Amount Per Serving: Calories: 289Total Fat: 18gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 15gCholesterol: 0mgSodium: 948mgCarbohydrates: 25gFiber: 6gSugar: 5gProtein: 7g

Please note that the nutrition label provided is an estimate based on an online nutrition calculator. It will vary based on the specific ingredients you use.

If you’ve tried this healthy Lebanese Red Lentil Mujadara recipe or any other recipe on The Salt and Sweet Kitchen, then don’t forget to rate the recipe and leave me a comment below! I would love to hear about your experience making it. You can also join my brand new Facebook group where you can share a picture of the recipes that you’ve tried 🙂 

Vegetarian swiss chard rolls.

Lebanese Stuffed Swiss Chard Rolls

These vegetarian parsley, tomato, mint, onion, olive oil, rice and fresh lemon juice Lebanese Stuffed Swiss Chard Rolls make for a delicious and healthy side dish, snack or appetizer. 

vegetarian swiss chard recipes- vegetarian rolls recipe- swiss chard recipes.

If you’re a fan of Lebanese vegetarian stuffed grape leaves (or even not), then you have to try this vegan stuffed swiss chard rolls recipe. Stuffed with a herby tomato and rice filling, these large rainbow swiss chard leaves make for a wonderfully nutritious appetizer, lunch or dinner.

What you Need to Make Vegetarian Stuffed Swiss Chard: 

  • Swiss chard leaves

  • Short grain rice

  • Lemon juice

  • Tomatoes

  • Parsley 

  • Fresh mint

  • Onion

  • Salt

  • Olive oil

Swiss Chard

This year I planted way to much rainbow swiss chard in my garden! In this swiss chard rolls recipe, you can use any kind of swiss chard, look for the one with large leaves. Then save the stems to make this delicious Lebanese Lentil Soup with Vegetables with them. Nothing should go to waste!

Look how pretty though?

rainbow Swiss Chard from my garden by the salt and sweet kitchen. #gardening #plantingswisschard

How to Make Stuffed Swiss Chard Rolls:

  • Start by making the stuffing mixture; In large mixing bowl, combine parsley, mint, tomatoes, onions, rice, salt, lemon juice and olive oil.

Vegan stuffed swiss chard mixture

  • Prepare the swiss chard leaves: cut each swiss chard leaf in half. Depending on the size of the leaf; some need to be cut in half while others can be left as is. Just try to make all the pieces consistent in size. Blanch the leaves in boiling water for few minutes and get rolling!

rainbow swiss chard by the salt and sweet kitchen

  • Work with one piece of swiss chard leaf at a time, by adding 1- 2 heaping tablespoons of the mixture to the swiss chard leaf; leaving 1 cm gap on each side. Adjust as needed depending on the size of the leaf.

vegan swiss chard recipes

  • Roll the swiss chard leaf over the stuffing, like you would roll a burrito.

rolled swiss chard

swiss chard

  • Place each rolled swiss chard leaf in the bottom of the saucepan over the potatoes ( you can also add some swiss chard stems) tightly side by side. You will form a few layers.

stuffed swiss chard

  • Pour any remaining juice from the mixture (you should have plenty), but if not add add extra water until the stuffed rolled swiss chard leaves are almost covered.
  • Cover the pot and cook on medium until it starts boiling, then reduce to low heat and simmer for about 15 minutes.
  • Squeeze extra lemon juice when serving, if you like. 

If you are looking for swiss chard recipes, then you will love these swiss chard rolls vegetarian, healthy and delicious.

Stuffed Swiss Chard for Meal Prep:

These vegan stuffed swiss chard rolls are perfect for meal prep! Leftovers keep well for up to 5 days in the fridge. In fact, they taste even better the second and third day. Store in an airtight container and bring to room temperature or warm it in the microwave before eating. These swiss chard rolls are also great because you can stuff  and roll the swiss chard leaves ahead of time and cook them before you’re ready to eat. They will keep well for up to 3 days in the fridge pre cooking. 

And if you love this recipe, you might be happy to know that this isn’t the only vegan chard recipe on the blog. For more healthy vegan dinner idea, you might like this Vegetarian Lebanese Stuffed Zucchini, Lebanese Red Lentil Soup, Green Beans with Tomatoes, and Mujadara.

Yield: 30 Rolls

Lebanese Stuffed Swiss Chard Rolls

Vegetarian swiss chard rolls.

These vegan parsley, tomato, mint, onion, olive oil, rice and fresh lemon juice stuffed Swiss chard rolls make for a delicious, healthy side dish, snack or appetizer. 

Prep Time 30 minutes
Cook Time 20 minutes
Total Time 50 minutes

Ingredients

  • 1 large bunch of swiss chard leaves- no stem
  • 1 cup short-grain rice
  • 3 cups parsley- Finely chopped with stems removed
  • 3 ripe tomatoes- finely diced
  • 1 small onion- finely chopped
  • 1/2 cup fresh mint
  • 1.5 teaspoons salt or to taste
  • Juice of 1 lemon
  • 3 tbsp olive oil
  • 1 large potato (peeled- sliced into circles) optional

Instructions

    TO MAKE THE STUFFING:

    In large mixing bowl, combine parsley, mint, tomatoes, onions, rice, salt, lemon juice and olive oil.

    TO PREPARE THE swiss chard leaves:

    1. Cut each swiss chard leave in half. Depending on the size of the leaf; some need to be cut in half while others can be left as is. Just try to make all the pieces consistent in size.
    2. Bring a large pot of salted water to a boil and blanch the already cut swiss chard leaves for 2 minute.
    3. Carefully drain the swiss chard pieces and then spread them out on a tray and get ready to roll!

    To Roll the Swiss Chard Leaves:

    1. Generously grease a non-stick pan with a cooking spray and arrange a layer of round cut potatoes.
    2. Work with one piece of swiss chard leaf at a time, by adding 1- 2 heaping table spoons of the mixture to the swiss chard leaf; leaving 1 cm gap on each side. Adjust as needed depending on the size of the leaf.
    3. Roll the swiss shard leaf over the stuffing, like you would roll a burrito. There is no need to fold the sides.
    4. Place each rolled swiss chard leaf on the bottom of the saucepan over the potatoes (you can also add some swiss chard stems) tightly side by side. You will form a couple layers.
    5. Pour any remaining juice from the mixture (you should have plenty), but if not add add extra water until the stuffed rolled swiss chard leaves are almost covered.
    6. Cover the pot and cook on medium until it starts boiling, then reduce to low heat and simmer for about 15 minutes or until rice is cooked through.

    TO SERVE:

    1. Let cool for a least half hour.
    2. Using a kitchen tong, carefully remove the swiss chard leaves out one at a time and arrange them on a serving plate.
    3. Add slices of lemon, serve hot, warm or cold and enjoy!

If you like this healthy Lebanese Vegan Swiss Chard Stuffed Rolls recipe or any other recipe on The Salt and Sweet Kitchen, then don’t forget to rate the recipe and leave me a comment below!. You can also join my new Facebook group  and be part of the Salt and Sweet growing community 🙂

Lebanese Vermicelli Rice is a staple in the Lebanese cuisine, it is served with pretty much all Lebanese stews such as my Okra Stew , Peas and Carrots Stew and Lima Beans Stew. So, I wanted to dedicate a post on how to make this simple, fluffy Lebanese vermicelli rice. 

Lebanese Vermicelli Rice

Lebanese Vermicelli Rice is a staple in Lebanese cuisine, it is served with pretty much all Lebanese stews such as my Okra Stew , Peas and Carrots Stew and Lima Beans Stew. So, I wanted to dedicate a post on how to make this simple, fluffy Lebanese vermicelli rice. 

Lebanese Vermicelli Rice is staple in the Lebanese cuisine, it is served with pretty much all Lebanese stews such as my Okra Stew , Peas and Carrots Stew and Lima Beans Stew. So, I wanted to dedicate a post on how to make this simple, fluffy Lebanese vermicelli rice. 

My husband actually thought that I was joking when I told him that my new recipe post will be about this vermicelli rice. I know that making rice is very simple, but it can sometimes be a little tricky if not cooked right. Rice to water ratio is the key to this recipe. No one appreciates a sticky, gooey or under-cooked rice. So there ya go! My secret to a perfectly cooked Lebanese vermicelli rice!

For this recipe, I will be using Basmati rice, my all time favorite! You can also use any medium grain rice, but just keep in mind that it will take a little longer to cook than Basmati rice. 

Yield: 3

Lebanese Vermicelli Rice

Lebanese Vermicelli Rice is a staple in the Lebanese cuisine, it is served with pretty much all Lebanese stews such as my Okra Stew , Peas and Carrots Stew and Lima Beans Stew. So, I wanted to dedicate a post on how to make this simple, fluffy Lebanese vermicelli rice. 

This Vegan Lebanese Vermicelli Rice is a staple in the Lebanese cuisine. The rice comes out light, tender and fluffy every time!

Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes

Ingredients

Instructions

    1. Place the rice in medium bowl and add enough water to cover by 2 inches. Rinse the rice well to get rid of the excess starch which causes rice to be sticky. Carefully pour off the water, leaving the rice in the bowl. Repeat a few times, or until the water runs almost clear. Using a fine strainer, drain the rice before cooking.
    2. In a medium non-stick cooking pan with lid, heat the olive oil on medium heat. Add the vermicelli and stir continuously until vermicelli pieces are evenly toasted and turned golden brown in color. Vermicelli cooks quick, so pay close attention to this step.
    3. Add the Basmati rice and salt and mix well with the toasted vermicelli.
    4. Add water and bring mixture to a boil.
    5. Turn the heat to low and cover your pot.
    6. Cook for 10-15 minutes or until rice is fully cooked.
    7. Remove the pan from the heat and allow it to sit covered for 5 minutes.
    8. Fluff the rice with a fork.
    9. Transfer to a serving platter Enjoy!

DID YOU MAKE THIS RECIPE?

I’d love to know how it turned out! Please let me know by leaving a review below. Or snap a photo and share it on Instagram; be sure to tag me @thesaltandsweetkitchen or join my growing  The Salt and Sweet Facebook community!

roasted chickpea salad with tahini dressing. Air fryer chickpea.

Roasted Chickpea Salad with Tahini Dressing

 Roasted Chickpea Salad with Tahini Dressing is light, crispy, healthy and full of so much flavor! This salad is also vegan & gluten-free.  

Crispy roasted chickpeas, a quick tahini dressing, TONS of flavor, and a recipe that can be easily whipped up in 15 minutes makes this roasted chickpea salad one of my favorites! 

I always roasted chickpeas in the oven on a baking sheet for this salad. But once I got an air fryer, I realized they take half the time to cook with even better results! Be sure to check out the baking tips section, if you don’t own an air fryer yet!

Ingredients for this Roasted Chickpea Salad:

(scroll down to recipe card for exact measurements)

  • Romaine lettuce
  • Cherry tomatoes
  • Cucumbers
  • Avocado
  • Roasted chickpeas – air-fried or baked
  • Tahini paste
  • Lemon
  • Garlic
  • Olive oil
  • Water
  • Garlic powder
  • Salt & pepper

How to Make Roasted Chickpea Salad with Tahini Dressing:

  • Roast the chickpeas: Rinse and drain a can of chickpeas in a colander, pat them dry with a paper towel. Toss with olive oil, garlic powder, salt and pepper. Then pour into the air fryer. Set the timer to 10 minutes & 390 degrees, shaking half way through.
  • Tahini Dressing: While the chickpeas are cooking, in a small bowl, whisk together tahini paste, garlic, lemon juice, water and olive oil. Taste and adjust seasoning as needed. 
  • Assemble salad: Prepare your salad, layer the veggies the way you like, adding the chickpeas on top and drizzle with tahini dressing.

And now you’re ready to enjoy! 

tahini dressing salad with air fryer chickpeas

How to Bake Chickpeas in the Oven: 

Preheat oven to 400 degrees F. Rinse and drain a can of chickpeas in a colander, pat them dry with a paper towel. Toss with olive oil, garlic powder, salt and pepper. Coat a baking tray with cooking oil spray. Transfer chickpeas to the prepared baking tray, spread out and roast in oven for 25 minutes, shaking pan halfway through.

How to Store Roasted Chickpea Salad Leftovers:

  • Refrigerator: Leftovers can be stored in the refrigerator for up to 3 days, in an airtight container. You can store everything separately or together.
  • Meal prep: For meal prepping, storing the dressing, chickpeas and salad separately until ready to serve. 

More Easy Salads: 

Red Lentil Tabouli Salad

Fattoush Salad

Caprese Asparagus Salad

Asparagus Salad

If you’ve tried this healthy Salad recipe or any other recipe on The Salt and Sweet Kitchen, then don’t forget to rate the recipe and leave me a comment below! I would love to hear about your experience making it. 

Yield: 4

Roasted Chickpea Salad with Tahini Dressing

roasted chickpea salad with tahini dressing. Air fryer chickpea.

Simple salad with protein rich air-fried chickpeas and light lemon tahini dressing is a quick, crispy, healthy and full of so much flavor!

Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes

Ingredients

For the Chickpeas

  • 1 (15 oz) can chickpeas, rinsed and drained
  • 1 tablespoon olive oil
  • 1/2 teaspoon salt or to taste
  • 1 teaspoon black pepper
  • 1 teaspoon garlic powder

For Salad

  • 4 cups romaine lettuce- roughly chopped
  • 2 cups baby tomatoes- halved  
  • 2 mini cucumbers- cut into circles
  • 1 avocado- sliced

For Tahini Dressing

  • 1/4 cup tahini
  • 1/4 cup lemon juice 
  • 1/4 cup olive oil
  • 1/2teaspoon salt or to taste
  • 1 garlic clove- minced 
  • 2 tablespoons water

Instructions

    1. Rinse and drain chickpeas, patting them dry using a paper towel.
    2. In a large bowl, combine chickpeas, salt, black pepper, garlic powder and olive oil. Mix well until chickpeas are completely coated.
    3. Transfer into the air fryer basket. Set the timer to 10 minutes & 390 degrees, shaking half way through.
    4. While the chickpeas are cooking, prepare tahini dressing. In a medium size bowl, whisk together tahini, garlic, lemon juice, salt. water and olive oil. Taste and adjust seasoning as needed. 
    5. Assemble salad: layer the veggies the way you like adding air- fried chickpeas on top and drizzle with tahini dressing.
    6. Serve and enjoy!

Avocado hummus recipe- guacamole hummus

Avocado Hummus Recipe

This  Avocado Hummus Recipe is quick and easy to make, super-smooth and creamy and to me, I think that it tastes even better than the traditional Hummus Recipe. In the end, there is nothing you cannot improve by throwing in an avocado!

If you are looking for avocado recipes, you will this this creamy avocado hummus recipe.

This avocado hummus recipe uses the same main ingredients that make up traditional hummus like tahini, lemon juice, and garlic . The avocado just adds extra flavor and smoothness. Just toss these ingredients in the food processor and whir away! The result is this vibrant green hummus dip, serve with a side of veggies, pita chips or spread on a toast. 

To Make this Avocado Hummus, You’ll Need? 

  • Chickpeas. I use canned ones, because it saves so much time, cooked to perfection and tastes great!
  • Avocado. Two small avocados or a large one, the riper the avocado the better. 
  • Lemon. Fresh lemon is better. 
  • Tahini paste. Pick a good quality tahini paste jar.
  • Garlic. two cloves is enough. Feel free with use less or more. 
  • Salt: I use fine salt. 
  • Cold water: If the texture of your avocado hummus is not creamy enough, add a few tablespoons of cold water. 
  • Olive oil. To drizzle on top before serving.
  • A food processor. To pulse all the ingredients together.

Avocado + Hummus= The perfect food combo ever!

If you are looking for chick pea recipes, you will love this avocado hummus recipe.

How to Make this Avocado Hummus Recipe

  • Rinse canned chickpeas under cool running water, drain well. 
  • Reserve about 10 whole chickpeas in a small bowl, for decorating later. 
  • In your food processor, pulse all the ingredients except the avocado together. 
  • Scrape the sides and the bottom of the food processor with a large rubber spoon and add the avocados, then pulse a little bit more, until smooth and creamy- about 1-2 minutes.
  • If your hummus is too thick, blend 1-2 extra tablespoons of cold water into your hummus until reaching your desired consistency.
  • Taste and adjust the seasoning: Extra pinch of salt or a little extra lemon juice.
  • Transfer avocado hummus to a serving plate. 
  • Decorate with reserved whole chickpeas.
  • Serve topped with drizzle of olive oil and a light sprinkle of paprika powder if you’d like.
  • Enjoy!

Looking for More Dip Recipes? 

Baba Ganoush- Eggplant Dip

Homemade Hummus Recipe

Homemade Labneh Dip Recipe 

Hummus with Beef

Avocado Hummus Dip Recipe

Yield: 4

Avocado Hummus Recipe

Avocado hummus recipe- guacamole hummus

This avocado hummus recipe uses the same main ingredients that make up traditional hummus. The avocado just adds extra flavor and smoothness!

Prep Time 5 minutes
Total Time 5 minutes

Ingredients

Instructions

    1. Rinse canned chickpeas under cool running water and drain well.
    2. Reserve about 10 whole chickpeas in a small bowl, for decorating later. 
    3. In your food processor, pulse washed chickpeas, tahini, lemon juice, salt and garlic until smooth, about 2 minutes.
    4. Scrape the sides and bottom of the food processor with a spoon and add avocados, then pulse a little bit more, until smooth and creamy- about 1-2 minutes.
    5. If your hummus is too thick, blend 1-2 extra tablespoons of cold water into your hummus until reaching your desired consistency.
    6. Taste and adjust the seasoning: Extra pinch of salt or a little extra lemon juice.
    7. Transfer avocado hummus to a serving plate. 
    8. Decorate with reserved whole chickpeas.
    9. Serve topped with drizzle of olive oil and a light sprinkle of paprika powder.
    10. Enjoy!

Notes

You can find my traditional Hummus recipe here!

Nutrition Information:

Yield:

6

Serving Size:

1

Amount Per Serving: Calories: 277Total Fat: 23gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 18gCholesterol: 0mgSodium: 398mgCarbohydrates: 17gNet Carbohydrates: 0gFiber: 8gSugar: 2gSugar Alcohols: 0gProtein: 6g

This spinach lentil soup with lemon is a perfect way to use up all of those lentils stockpiled in your pantry. I make this soup with lentils, spinach, carrots and fresh lemon whenever I’m in need of some healthy comfort food.

Spinach Lentil Soup with Lemon

This spinach lentil soup with lemon is a perfect way to use up all of those lentils stockpiled in your pantry. I make this soup with lentils, spinach, carrots and fresh lemon whenever I’m in need of some healthy comfort food.

This spinach lentil soup with lemon is a perfect way to use up all of those lentils stockpiled in your pantry. I make this soup with lentils, spinach, carrots and fresh lemon whenever I’m in need of some healthy comfort food.

Quite simply, spinach lentil soup with lemon became my all-time favorite lentil soup especially during quarantine.  It was inspired by my Lebanese Lentil Soup with vegetables soup recipe. The only difference is that I substituted spinach with swish chard and left out potatoes.

                                  PREP COOK TOTAL 

Ingredients:

  • 8 cups water
  • 1 1/2 cups brown lentils – rinsed
  • 2 tbsp olive oil
  • 1 large onion, sliced
  • 1 1/2 cups chopped carrot (2 large carrots)
  • 2 heaping cups shredded spinach
  • 1 cup freshly squeezed lemon juice
  • 1 lemon- sliced round
  •  Salt to taste
  • 1 tbsp corn starch

Directions:

  1. Heat the oil in a large pot on medium heat.
  2. Add the olive oil, onions and salt. Lightly brown the onions, stirring frequently. 
  3. Add lentils and stir with browned onions for 1 minute. 
  4. Pour 8 cups of water.
  5. Increase the heat to high and bring just to a boil. 
  6. Reduce the heat to low and simmer, partially covered, until the lentils are tender, usually about 25 minutes.  
  7. Add carrots, cover the pot and cook for additional 15 mins.
  8. Uncover the pot and stir in the spinach and cook, uncovered, another 5 minutes.
  9. Add lemon slices.
  10. Pour lemon juice.
  11. In a small bowl, mix corn starch and 5 tbsp of warm water together and add to the pot.
  12. Continue to simmer for another 5 minutes. 
  13. Remove and discard lemon slices, as they tend to turn bitter if left for too long.
  14. Serve and add additional fresh squeezed lemon to taste.
  15. Enjoy!

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This spinach lentil soup with lemon is a perfect way to use up all of those lentils stockpiled in your pantry. I make this soup with lentils, spinach, carrots and fresh lemon whenever I’m in need of some healthy comfort food.

Grape leaves recipe- Grape leaves Stuffed- Vegetarian grape leaves Lebanese

Vegetarian Stuffed Grape Leaves

Vegetarian Stuffed Grape Leaves is made with a mixture of tomatoes, parsley, mint, onions, short-grain rice, lemon juice and olive oil. Every culture makes vegetarian stuffed grape leaves differently, but this is the Lebanese recipe that I follow and it is awesome!

Grape leaves recipe- Grape leaves Stuffed- Vegetarian grape leaves Lebanese

Vegetarian stuffed grape leaves make the healthiest snack or side dish. Use fresh grape leaves, if you have some, because they are more tender, but the jarred variety works fine. If you decide to use the jarred type, Orlando brand is my favorite. You can find them at any Mediterranean grocery store.

The Stuffing Mixture for Vegetarian stuffed grape leaves:

The freshly made stuffing mixture will be overly salty and sour (if you decide to taste), however after stuffing and cooking the final product should come out just right! It is the same mixture I use for my Lebanese Stuffed Swiss Chard. 

Yield: 40 grape leaves

Vegetarian Stuffed Grape Leaves

Vegetarian Stuffed Grape Leaves
Prep Time 40 minutes
Cook Time 25 minutes
Total Time 1 hour 5 minutes

Ingredients

  • 40 grape leaves (small-medium size)
  • 1 cup short-grain rice
  • 2 cups parsley- Finely chopped with stems removed
  • 2-3 ripe tomatoes- finely diced
  • 1 small onion- finely chopped
  • 1/2 cup fresh mint (if available or dried)
  • 1 1/2 teaspoons salt or to taste
  • 1 large lemon- squeezed ( about 1/4 cup)
  • 3 tablespoons olive oil
  • 1 large potato (peeled- sliced into circles)

Instructions

TO MAKE THE STUFFING:

In large mixing bowl, combine parsley, mint, tomatoes, onions, rice, salt, lemon juice and olive oil.

TO PREPARE THE GRAPE LEAVES:

  1. Soak and rinse the jarred grape leaves with fresh water to get rid of any preservatives.
  2. Spread out your grape leaves on tray with rough side facing upwards, remove their small stems and get ready to roll!
  3. Add one tbsp olive oil to the bottom of a non-stick saucepan and arrange a layer of circled cut potatoes.

TO ROLL THE GRAPE LEAVES:

  1. Work with one grape leaf at a time, by adding one heaping table spoon of the mixture to the grape leaf; leaving 1 cm gap on each side.
  2. Fold both short edges first, 1/3rd of the way.
  3. Then roll the long edge from the top through the end of the leaf. (See step by step picture).
  4. A good grape leaf roll needs to be tight so that it doesn’t break apart during cooking.
  5. Place each rolled grape leaf in the bottom of the saucepan over the potatoes tightly side by side. You will form a few layers.
  6. Pour any remaining juice from the mixture (you should have plenty), but if not add add extra water until the stuffed rolled grape leaves are almost covered.
  7. Add a small (microwave-safe) plate on top of the stuffed grape leaves, facing downwards and leave in pot while cooking. The plate will keep the grape leave rolls in one place holding them tightly together.
  8. Cover the pot and cook on medium until it starts boiling, then reduce to low heat and simmer for about 25 minutes.

TO SERVE:

  1. Let cool for a least half hour.
  2. Remove the the microwave-safe plate.
  3. Carefully take the grape leaves out one at a time and arrange them on your serving plate.
  4. Add slices of lemon and enjoy!
  5. Check out this other traditional vegetarian Lebanese dish!
If you try this vegetarian stuffed grape leaves , feel free to leave a comment and a rating on how you liked it! And if you take a photo, then join my growing community on my new Facebook group and share your picture there! 

Fattoush salad combines all of my favorite fresh vegetables in one delicious bowl. The toasted pita bread adds some crunchy contrast and the generous dash of sumac gives Fattoush its distinctly awesome flavor.

Fattoush Salad

There are two types of people in the world; Fattoush salad people and Tabbouleh salad people. These are two of the most recognizable Lebanese salads. In my family, the decision to make one or the other with dinner is a constant source of conflict.

Fattoush salad combines all of my favorite fresh vegetables in one delicious bowl. The toasted pita bread adds some crunchy contrast and the generous dash of sumac gives Fattoush its distinctly awesome flavor.

Fattoush salad combines all of my favorite fresh vegetables in one delicious bowl. The toasted pita bread adds some crunchy contrast and the generous dash of sumac gives Fattoush its distinctly awesome flavor.

Everyone makes Fattoush salad differently, but here is my recipe! 🙂 In my recipe I use broccoli because my boys love this little addition, however broccoli is not a typical Lebanese Fattoush ingredient. 

Yield: 6

Fattoush Salad

Fattoush salad combines all of my favorite fresh vegetables in one delicious bowl. The toasted pita bread adds some crunchy contrast and the generous dash of sumac gives Fattoush its distinctly awesome flavor. Everyone makes Fattoush salad differently, but here is my recipe! ? In my recipe I use broccoli b

Fattoush salad combines tomatoes, cucumbers, parsley, radishes, and onions in one delicious bowl. The toasted pita bread adds some crunchy contrast and the generous dash of sumac gives Fattoush its distinctly awesome flavor.

Prep Time 20 minutes
Total Time 20 minutes

Ingredients

  • 2 loaves pita bread- Toated
  • 1 tsp Sumac 
  •  Salt to taste (start with 1 tsp)
  • 1 tbsp apple cider vinegar
  • 1 tbsp balsamic vinegar
  • 3 tbsp olive oil
  • 1 heart of Romaine lettuce, chopped
  • 2 cucumbers, chopped (mini cucumbers are my favorite)
  • 4 tomatoes, chopped into medium-sized pieces
  • 1 small onion, chopped into thin pieces or green onions
  • 2 cups parsley leaves, stems removed- chopped
  • 4 radishes (cut into circles)
  • 1 cup broccoli- chopped (optional)

Instructions

    1. Toast the pita bread in your toaster or bake it in the oven until it is crispy but not browned, this will take about 5 mins and let it cool. I also sometimes used my air fryer, it works great!
    2. Break the pita bread into small pieces and set aside.
    3. In a large mixing bowl, combine the chopped lettuce, cucumbers, tomatoes, onions, broccoli, radishes and parsley.
    4. Add salt, sumac, apple cider, balsamic vinegar and mix well.
    5. Add the oil and toss lightly.
    6. Finally, add the toasted pita bread and toss one more time.
    7. Enjoy! 🙂

Notes

Fattoush goes really well these dishes:

Lebanese Chicken and Rice

Mujadara

Baked Salmon


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Fattoush salad combines all of my favorite fresh vegetables in one delicious bowl. The toasted pita bread adds some crunchy contrast and the generous dash of sumac gives Fattoush its distinctly awesome flavor.

 

 

Mujadara

Mujadara is a traditional Middle Eastern Lentil and rice dish. Mujadara is served in different forms, and goes by different names depending on the culture. Here’s a list of alternative names and pronunciation: mujaddara, mjadarah, majadra, mejadra, moujadara, mudardara, and megadarra. Growing up, I never really appreciated Mujadara, but thankfully I have smarter taste buds these days. 

If you are looking for Lebanese recipes, you will vegan Lebanese Mujadara recipe.

What is Mujadara?

Mujadara is meat-free dish made with four ingredients: Lentils, rice, onions and olive oil; all cooked together and topped with a layer of caramelized onions. In this Mujadara recipe, I use brown lentils. You can also use red lentils, here is the recipe for Red Lentil Mujadara– also known as Mujadara Hamra. With respect to the rice, I prefer long grain rice such as uncle bens over basmati rice because it adds a better texture to this Mujadara recipe. 

If you are looking for vegan lentil recipes, you will love this Lebanese Mujadara.

Caramelized Onions for Mujadara Recipe (Mujaddara):

Mujadara takes lots of onions, that’s where all the flavor comes in. You will thinly dice the majority (about 3) of the onions and cook them with the lentils and rice and you’ll slice one large onion into wedges and caramelize it to serve on top of the mujadara. The caramelized onions on top are optional. 

How To Make Lebanese Mujadara: Lentils and Rice with Crispy Onions

  • In the large non-stick pan heat two tablespoons of olive oil on medium heat for a few minutes. You know your oil is ready when you add a piece of onion and it sizzles on contact. Add 1 large wedged onion and fry until golden brown and caramelized mixing frequently for about 15 minutes.  Transfer to a plate and set aside to serve on top of mujadara later. 

  • In the same pan, heat the rest of the olive oil on medium heat and fry 3 large thinly chopped onions until golden brown, about 10-15 minutes.

 

  • Add rinsed lentils, salt and about 5 cups of water. Bring the water to a boil, then reduce the heat to medium-low, cover and simmer until the lentils are tender – This will take about 20 minutes, and most the water will get absorbed by the lentils or boil off
  • Now add the rinsed rice and another 2 cups of warm water. Bring mixture back to boil, cover the pot and simmer until the water is absorbed and the rice and lentils are both cooked through – this will take about 20 minutes. Stirring occasionally to prevent mixture from sticking to bottom of skillet.
  • Taste and adjust salt. 
  • Transfer Mujadara to serving plates immediately while still hot.
  • Top each plate with caramelized onions if you’d like. 
  • Serve hot, warm or at room temperature. 
  • Enjoy!

If you are looking for meatless meals and meatless dinners, you will love this easy rice and lentil mujadara recipe.

The Best Mujadara Recipe: 

Yield: 4 plates

Mujadara

Mujadara

With this four ingredients recipe: Lentils, rice, onions and olive oil; you can make a very simple and healthy vegan meal. Mujadara!

Prep Time 30 minutes
Cook Time 1 hour
Total Time 1 hour 30 minutes

Ingredients

Instructions

    1. In the large non-stick pan heat two tablespoons olive oil on medium-high heat for a few minutes. You know your oil is ready when you add a piece of onion and it sizzles on contact. Add the 1 large wedged chopped onion and fry until golden brown and caramelized mixing frequently, about 15 minutes.  Transfer to a plate and set aside to serve on top of mujadara later. 
    2. In the same pan, heat another two tablespoons of olive oil on medium heat and fry 3 thinly chopped onions until golden brown, about 10-15 minutes.
    3. Add rinsed lentils, salt and about 5 cups of water. Bring mixture to a boil, then reduce the heat to medium-low, cover and simmer until the lentils are tender – This will take about 20 minutes, and most the water will get absorbed. 
    4. Now add the rinsed rice and another 2 cups of warm water. Bring mixture back to boil, cover the pot and simmer until the water is absorbed and the rice and lentils are both cooked through – this will take about 20 minutes. Stirring occasionally to prevent mixture from sticking to bottom of skillet.
    5. Taste and adjust salt. 
    6. Transfer Mujadara to serving plates immediately while still hot.
    7. Top each plate with caramelized onions if you’d like. 
    8. Serve hot, warm or at room temperature with your favorite salad and pita bread.
    9. Enjoy!

If you’ve tried this healthy Lebanese Mujadara recipe or any other recipe on The Salt and Sweet Kitchen, then don’t forget to rate the recipe and leave me a comment below! I would love to hear about your experience making it. You can also join my brand new Facebook group where you can share a picture of the recipes that you’ve tried 🙂 

Similar Traditional Lebanese Recipes: 

Green beans with tomatoes or Loubia B'Zeit, is a very popular Middle Eastern side dish. In this dish,  green beans and ripe tomato sauce are braised in olive oil and tomato sauce with onions and garlic until tender How to make authentic Lebananese Tabouli salad recipe (or Tabbouleh salad) – this Tabouli recipe is full of flavor, vegan, and easy to prepare!Spinach pies are one of my favorite Lebanese snacks. I could eat them everyday! Spinach pies, or Fatayer bl Sabanekh, is a popular breakfast dish or side/appetizer dish in Lebanon. Spinach pies make a perfect portable snack, you can pack them in your kid’s lunch box or eat them on the go.

If you are looking for a vegetarian Lebanese dish, you will love this green beans recipe called loubia b zeit.

Green Beans with Tomatoes (Loubia B’Zeit)

Green Beans with Tomatoes or Loubia B’Zeit, is a very popular Middle Eastern side dish. In this dish, green beans, onions and garlic are braised in olive oil and tomato sauce until tender and delicious. 

If you are looking for a vegetarian Lebanese dish, you will love this green beans recipe called loubia b zeit.

Type of Green Beans Used in Loubia B Zeit:

  • In Lebanon, Italian green beans are typically used for this recipe, but they are hard to find in the US. A great alternative is string green beans- Both frozen or fresh work just fine! Frozen green beans come already cut into bite size pieces, but if you use fresh green beans, make sure to snip the tops and tails off of each bean and then cut them into two inch pieces. 

Looking for More Lebanese Vegetarian Recipes? Here are some:

Vegetarian Eggplant Chickpea Fatteh

Vegetarian Stuffed Grape Leaves

Vegan Stuffed Swiss Chard Rolls

Lebanese Lentil soup with vegetables

Yield: 4

Green Beans with Tomatoes (Loubia B'Zeit)

Green beans with tomatoes or Loubia B'Zeit, is a very popular Middle Eastern side dish. In this dish,  green beans and ripe tomato sauce are braised in olive oil and tomato sauce with onions and garlic until tender
Prep Time 5 minutes
Cook Time 30 minutes
Total Time 35 minutes

Ingredients

  • 2 pounds green beans- Cut into 2 inch pieces- Fresh or Frozen
  • 3 ripe tomatoes, diced
  • 10 garlic cloves. ( I leave 5 as whole, and slice 5 into round shaped pieces)
  • 1 large onion, chopped finely
  • 2 tbsp tomato sauce
  • 2 tablespoons olive oil
  • 1 tsp salt or to taste
  • 1/2 cup water

Instructions

    1. In a large pot, heat olive high over medium high heat and saute onion and salt until translucent, about 10 minutes, stirring frequently.
    2. Add garlic and stir well.
    3. Stir in green beans for 2 minutes.
    4. Add 1/2 cup warm water.
    5. Bring to a boil then reduce heat to low. Simmer until beans are tender, about 20 minutes.
    6. Add diced tomatoes and  tomato paste - stir well and bring to a boil. Reduce heat to low and cook for an additional 10-15 minutes stirring occasionally until beans are fully cooked (beans will become tender and change in color from dark to light green).
    7. Remove from heat and set aside to cool down.
    8. Serve with pita bread and enjoy!
If you like this healthy vegetarian Lebanese Green Beans with Tomatoes recipe or any other recipe on The Salt and Sweet Kitchen, then don’t forget to rate the recipe and leave me a comment below! You can also follow and tag me on my Instagram page! 

Hummus recipe homemade- Hummus platter- Homemade hummus recipe

Homemade Hummus Recipe

Hummus recipe homemade- Hummus platter- Homemade hummus recipe

Homemade hummus is very easy to make and it tastes so much better than those store bought ones. The hummus recipe I make uses tahini paste and canned chickpeas. I find canned chickpeas to be very quick when preparing hummus and they also taste very good!

Authentic Lebanese Hummus recipe is always made with dried chickpeas which is also a beautiful thing, but could be time consuming. If you have the time, you should definitely give it a try . You’ll need about 1 1/2 cups of cooked chickpeas for this recipe (roughly 1/3 cups of dried chickpeas).  If you decide to use dried chickpeas, make sure to read: How to get the dried chickpeas ready for cooking section before you start. 

Looking for More Dip Recipes? 

Baba Ganoush- Eggplant Dip

Avocado Hummus Recipe

Homemade Labneh Dip Recipe 

Hummus recipe homemade- Hummus platter- Homemade hummus recipe

How to Get the Dried Chickpeas Ready for Cooking:

Place about 1/3 cup of dried chickpeas in a large bowl and cover with water. Soak overnight.

How to Cook the Dried Chickpeas:

  1. Drain the water and rinse before cooking.
  2. In a medium sized pot, add chickpeas and cover with water. 
  3. Add 1 tsp salt.
  4. Cover the pot and cook on medium-low heat for about 1 hour, or until fully cooked. 

Yield: 4

Homemade Hummus Recipe

Hummus recipe homemade- Hummus platter- Homemade hummus recipe

This homemade hummus recipe is quick and easy to make, super-smooth and creamy, and tastes so much better the store bought stuff.

Prep Time 10 minutes
Total Time 10 minutes

Ingredients

  • 1 1/2 cups chickpeas, cooked and drained or 1 (15 oz) can chick peas, rinsed and drained
  • 1/4 cup fresh lemon juice 
  • 1/4 cup well mixed tahini paste
  • 1 small garlic clove- minced
  • 2 to 3 tbsp water
  • Salt to taste ( start with 1 tsp)
  • 3 tbsp extra-virgin olive oil, for serving
  • Dash ground paprika, for serving - optional

Instructions

    How to make Hummus:

      1. Reserve about 10 whole chickpeas in a small bowl, for decorating later, if you'd like.
      2. In your food processor, pulse washed chickpeas, tahini, lemon juice, salt and garlic until smooth, about 2 minutes.
      3. Scrape the sides and bottom of the food processor with a rubber spoon ,then pulse a little bit more, until smooth and creamy- about 1-2 minutes.
      4. If your hummus is too thick, add 2-3 tablespoons of cold water and pulse some more, until reaching your desired consistency.
      5. Taste and adjust the seasoning: extra pinch of salt or a little extra lemon juice.
      6. Transfer hummus mixture to a serving plate.
      7. Decorate with reserved whole chickpeas and a sprinkle of paprika powder.
      8. Serve topped with drizzle of olive oil.
      9. Enjoy your homemade hummus dip!
 

If you’ve tried this healthy Lebanese dip recipe or any other recipe on The Salt and Sweet Kitchen, then don’t forget to rate the recipe and leave me a comment below! I would love to hear about your experience making it. And if you snapped some shots of it, share it with me on Instagram or Facebook

 

Lebanese lentil soup with swiss chard. This vegan lentil soup with vegetable is so good!

Lebanese Lentil Soup with Vegetables- Adas b Hamod

Incredibly delicious Lebanese Lentil Soup with Vegetables, also known as Adas b Hamod in Arabic. It’s vegan, easy to prepare, loaded with swiss chard, carrots and potatoes; this healthy and hearty soup is the perfect winter warmer! It is one of those soups that tastes even better the next day or the day after that!

Lebanese Lentil Soup

Who’s ready for a light and refreshing bowl of Lebanese lentil soup with vegetables? Everyone needs a good lentil soup for winter days that is flavorful and filling, which also happens to require a handful of ingredients, 1 pot, and a little less than 1 hour to make. 

What You Need to Make Lebanese Lentil Soup with Swiss Chard and Lemon:

  • Brown lentils. Works best for this recipe. 

  • Swiss chard. The authentic Lebanese lentil soup recipe is made with green swiss chard, but I love the color that red swiss chard adds to this soup. You can use whatever kind of swiss chard that you have on hand.

  • Lemon juice. You can also add a sprinkle of sumac spice for extra sour flavor. 

  • Corn starch. The thickener: I’ve made this recipe both with the corn starch thickener added to the soup and without. There’s barely any difference, but it’s slightly richer if you add the corn starch. 

  • Olive oil.

  • Onion.

  • Potatoes.

  • Carrots.

  • Salt.

  • Water.

 

Swiss chard recipes/ vegan recipes

How to Make Middle Eastern Lentil Soup Soup:

  • In a large pot, heat olive oil over medium heat, add chopped onions and salt and cook for 5-7 minutes until wilted but not browned.

wilted onions

  • Add the lentils and mix well with the onions.

lentil soup

  • Pour water, bring to a boil, cover the pot, lower heat to medium low and simmer until tender, 25 minutes.
  • Meanwhile, wash and separate the swiss chard leaves from the stems. Cut the stems to small cubes and chop the leaves too. Wash, peel and cut the potatoes and carrots into bite size cuts as well.
  • Once lentils are soft, add carrots and potatoes and cook for 10-15 minutes on medium heat or until veggies are tender.
  • Mix corn starch with a few tablespoons of warm water and set aside.
  • Add the swiss chard and corn starch mixture, stir and cover the pot. Cook for 5 more minutes to wilt. 
  • Remove from heat, stir in lemon juice. Then taste and adjust flavor as needed, adding more salt or lemon juice. 
  • Serve warm and enjoy!

adas b hamod/ Lebanese lentil soup It’s vegan and easy to make and is the perfect comfort food. Made with a handful of ingredients, this healthy and hearty soup is the perfect winter warmer! Ready in 30 minutes.

How to serve lentil soup:

With a lemon wedge on the side and a piece of toast. 

How to store and freeze Lebanese style lentil soup:

Any lentil soup leftovers can be refrigerated for up to five days or freeze up to six months. Store the soup in freezer-safe containers. Let thaw overnight in the fridge before serving. warm in the microwave or on stove top. 

What are the calories in this Middle Eastern lentil soup?

200 calories of goodness a bowl! 

More Lebanese soup recipes, check out:

Lebanese Red Lentil Soup

Lentil Soup with Pasta

Chicken Soup With Vegetables

Yield: 6

Lebanese Lentil Soup with Vegetables

Lebanese lentil soup lemon and swiss chard

Easy Lebanese style lentil soup teeming with healthy vegetables. Perfect for an every day fall, winter, or spring one-pot soup.

Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour

Ingredients

  • 8 cups water
  • 1 cup brown lentils- rinsed
  • 2 tbsp olive oil
  • 1 large onion, sliced
  • 1 bunch swiss chard- chopped (leaves and stems)
  • 1/2 cup fresh lemon juice
  • 2 large potatoes, cut into bite size cubes
  • 2 carrots, cut into circles
  • Salt- start with 1 teaspoon
  • 1 tablespoon corn starch

Instructions

  1. In a large pot, heat olive oil over medium heat, add chopped onions and salt and cook for 5-7 minutes until wilted but not browned.
  2. Add the lentils and mix well with the onions.
  3. Pour water, bring to a boil, cover, lower heat to medium low and simmer until tender, 25-30 minutes.
  4. Meanwhile, wash and separate the swish chard leaves from the stems. Cut the stems to small cubes and chop the leaves too. Wash, peel and cut the potatoes and carrots into bite size cuts as well.
  5. Once lentils are soft, add carrots and potatoes and cook for 15 minutes on medium heat or until veggies are tender.
  6. Mix corn starch with a few tablespoons of warm water and set aside.
  7. Add your swiss chard and corn starch mixture, stir and cover the pot. Cook for 5 more minutes to wilt. 
  8. Remove from heat, stir in lemon juice. Then taste and adjust flavor as needed, adding more salt or lemon juice.
  9. Serve warm and enjoy!

Nutrition Information:

Yield:

6

Serving Size:

1

Amount Per Serving: Calories: 201Total Fat: 5gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 0mgSodium: 438mgCarbohydrates: 35gFiber: 6gSugar: 4gProtein: 7g

Please note that the nutrition label provided is an estimate based on an online nutrition calculator. It will vary based on the specific ingredients you use.

If you try this Mediterranean lentil soup- Adas b Hamod recipe, let me know! Leave a comment, rate it, and don’t forget to tag a photo #thesaltandsweetkitchen on Instagram 🙂

 

 

Lebanese Salad

Tabbouleh Salad

Tabbouleh Salad is one of the most recognizable Middle Eastern salads. This parsley salad is very simple, made with very finely chopped parsley, mint, tomatoes, onions, and bulgur wheat and then dressed with lemon juice, a hint of pomegranate molasses and olive oil. This salad also has several spellings. You may see it referred to as tabbouleh, tabouli, or even tabouleh. However you spell it, it’s delicious! 

Lebanese Salad

Tabbouleh Salad

When people ask me, what is my favorite Lebanese food, my answer is always the same. My Mom’s Tabbouleh Salad 🙂 Other versions of tabouli may have different herbs or other vegetables added. However, this particular recipe is the one I grew up eating. Tabbouleh salad is a very light, refreshing and packed with healthy ingredients. Along with Fattoush, it’s the most frequently served salads in Lebanese cuisine. Growing up, my Mom would alternate between Fattoush and Tabbouleh, so you can imagine how difficult I had it. 

 

Tabbouleh Salad Ingredients: 

Parsley:

Parsley is the main ingredient in this salad; It needs to be chopped very finely. 

Mint:

A little bit of fresh mint enhances the flavor of Tabbouleh, but you can skip if not available. 

Tomatoes:

Pick fresh, but ripe tomatoes and also cut it very finely. 

Onion:

I use white onions, but you can also mix it with green onions if you have it available. 

Bulgur Wheat:

The finest Bulgur, usually labeled as #1. It is super fine, that you only need to soaked it for a few minutes to soften.

Lemon Juice:

Freshly squeezed lemon, ALWAYS. 

Pomegranate Molasses:

A hint of pomegranate molasses gives  your Tabouleh a different kind of tanginess! I personally will not eat Tabbouleh without pomegranate molasses. But if you don’t have it, you can just add extra lemon juice instead. 

Olive Oil:

Extra virgin. 

Salt:

To taste. I start with 1 teaspoon and then adjust after mixing the vegetables and lemon juice. 

ingredients spread on a white board

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Tips to Make the Best Tabbouleh Salad:

  • Parsley tips: Wash and dry the parsley ahead of time, it should be completely dry before chopping. You can always dry it thoroughly with a salad spinner. Chop your parsley as finely as possible using a sharp knife. I would not recommend using a food processor because the parsley can come out soggy which changes the whole texture of this salad. I prefer flat parsley over curly ones, but both will work fine. 
  • Finely dice the tomatoes and onions.
  • Bulgur wheat has to be the #1 fine brown bulgur wheat. You will not need a lot of it, but make sure always wash and soak in water or in the lemon juice for a few minutes to soften it. 
  • Season sufficiently with lemon juice, pomegranate mosses and salt. Tabbouleh has a tangy and zingy flavor, and you’ll need to taste and adjust enough your seasoning accordingly. 
  • Serve your Tabbouleh with lettuce or cabbage leaves, which can be used as an edible spoon to scoop with or munched on the side.

How to Make Tabbouleh- Tabouli Salad Gluten Free:

Bulgur is not gluten free. Substitute red lentils for a gluten-free option. You’ll use the same amount (½ cup) uncooked red lentils. It will just need to be soaked a little longer before adding to the salad. Here is the recipe for my Red Lentil Tabouli Salad.

Parsley salad

What to Serve with Tabbouleh Salad:

Homemade Hummus Recipe

Lebanese Chicken and Rice

Baba Ganoush- Eggplant Dip

Kafta Kabob

Lebanese Chicken Shawarma

Chicken Tawook 

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Tabouli salad, tabbouli salad or parsley salad is one of the most recognizable salad in Lebanese cuisine.

If you like this Lebanese Tabbouleh Salad recipe or any other recipe on The Salt and Sweet Kitchen, then don’t forget to rate the recipe and leave me a comment below! 

How to Make Tabbouleh Salad

Yield: 4

Tabouleh Salad Recipe

Lebanese Salad

Tabouleh Salad is one of the most recognizable Middle Eastern salads. It is a very light, refreshing and packed with healthy ingredients parsley salad.

Prep Time 25 minutes
Total Time 25 minutes

Ingredients

Instructions

    1. Wash your bulgur, soak for few minutes, drain set aside
    2. Very finely chop the parsley, tomatoes, mint and onion.
    3. Place the chopped vegetables in a large mixing bowl.
    4. Add the bulgur, lemon juice, salt, pomegranate molasses and mix gently.
    5. Taste and adjust salt and sour.
    6. Now add olive oil and mix just until incorporated. Don't over mix it.
    7. If your tomatoes are not ripe and juicy and you feel that your Tabbouleh is a little dry, you can add a few tablespoons of cold water.
    8. Enjoy with your favorite entrée!

Nutrition Information:

Yield:

4

Serving Size:

1

Amount Per Serving: Calories: 205Total Fat: 14gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 12gCholesterol: 0mgSodium: 1097mgCarbohydrates: 19gFiber: 5gSugar: 9gProtein: 4g

Please note that the nutrition label provided is an estimate based on an online nutrition calculator. It will vary based on the specific ingredients you use.

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