Olive oil-fried lentils with harissa & herbs from Something from Nothing (page 180) by Alison Roman

  • lemons
  • black lentils
  • Show all ingredients...
  • Serves : 4

  • EYB Comments

    Can substitute French lentils for black lentils.

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Slow-roasted salmon with preserved lemon & sesame

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute French lentils for black lentils.

  • bernalgirl on April 27, 2026

    This recipe was excellent as a bed for grilled salmon. I did substitute preserved lemon paste for the chopped whole lemon and used rose harissa. My herbs were parsley and chives as a guest doesn’t love cilantro. It would be beautiful served on a platter with the salmon on top — next time!

  • DebCooks on March 19, 2026

    Very good! Would benefit with the addition of feta cheese, especially if served cold. Would work well as a side with lamb meatballs or a pork dish.

  • DKennedy on January 18, 2026

    Ada and Leslie or Nancy made this dish at my house. Loved it.

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