By Nivin Qaisi

Published in the TML Magazine Issue 13, 2021

  • 2 tbs olive oil
  • 1 medium onion diced
  • 1 cup red lentils washed and drained from water
  • 1/2 cup medium grain rice
  • 1 tsp cumin
  • 1/2 tsp turmeric
  • Salt to taste
  • About 3 cups of water, vegetable broth or chicken broth (your preference)


  • Fried onion
  • Chopped parsley
  • Pomegranate seeds
  • Lemon wedges
  1. Wash the lentils well and put them in a pot with water to cover them and boil for five minutes.
  2. Then strain in the water and put the lentils back in the pot together with a bay leaf, cover them with water, boiling for about 45 minutes.
  3. Stain the lentils discard the bay leaf and set aside to cool.
  4. Clean and wash the vegetables and cut them, leaving the aside.
  5. Pour the cooled lentils in a deep salad bowl together with the vegetables and mix gently.
  6. In a bowl pour all the ingredients for the dressing mix and pour over the salad.
  7. Put the salad in the fridge until it is cooled to the cool.

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