Lebanese Lentil Salad Recipe
Introduction
This Lebanese Lentil Salad is a fresh and vibrant dish, perfect as a light lunch or a side at dinner. Combining tender green lentils with fresh herbs and a zesty lemon-garlic dressing, it offers a delightful balance of flavors and textures.
Ingredients
- 1 cup dried green lentils
- 4 tablespoons olive oil
- 2 cloves garlic, minced
- 1/2 to 3/4 cup fresh parsley, finely chopped
- 1/4 cup fresh mint, finely chopped
- 3/4 to 1 piece lemon, juiced
- 1 medium red bell pepper, chopped
- 1 small cucumber, chopped
- 5 to 6 cherry tomatoes, halved
- 1/2 teaspoon cumin powder
- Salt and ground black pepper, to season
Instructions
- Step 1: Pour 4 cups of water into a medium or large pot. Add the dried lentils and place the pot over medium-high heat.
- Step 2: Bring the water to a boil, then lower the heat and simmer for 18 to 20 minutes, or until the lentils are soft. Drain and set aside.
- Step 3: For the dressing, heat the olive oil in a small saucepan over medium heat.
- Step 4: Add the minced garlic and cook until fragrant, about 1 minute.
- Step 5: Stir in the cumin powder and cook for another 2 minutes.
- Step 6: Remove the saucepan from heat, add the lemon juice, and whisk to combine. Allow the dressing to cool for a few minutes.
- Step 7: In a large mixing bowl, combine the drained lentils, chopped parsley, mint, and the cooled lemon-garlic dressing. Mix well.
- Step 8: Cover the bowl with plastic wrap and chill in the refrigerator for at least one hour to let flavors meld.
- Step 9: Before serving, add the chopped cucumber, cherry tomatoes, and red bell pepper to the lentil mixture.
- Step 10: Toss everything together, then taste and season with salt and ground black pepper as needed.
- Step 11: Garnish with additional fresh herbs if desired, then serve and enjoy your Lebanese lentil salad!
Tips & Variations
- Soak lentils for 1 hour beforehand to reduce cooking time and improve digestibility.
- Try adding diced red onion or a handful of toasted pine nuts for extra flavor and texture.
- Substitute lemon juice with fresh lime juice for a different citrus twist.
- For a heartier salad, toss in some crumbled feta cheese or chopped roasted vegetables.
Storage
Store the salad in an airtight container in the refrigerator for up to 3 days. Keep the fresh vegetables separate if possible and add them just before serving to maintain their crunch. Reheat the lentil mixture gently if desired, but this salad is best enjoyed cold or at room temperature.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use canned lentils instead of dried?
Yes, canned lentils can be used to save time. Just drain and rinse them well before combining with the dressing and other ingredients. Skip the cooking step.
Is this salad suitable for a vegan diet?
Absolutely! This salad is naturally vegan and gluten-free, making it a great option for many dietary preferences.
PrintLebanese Lentil Salad Recipe
This Lebanese Lentil Salad is a vibrant and healthy dish combining tender green lentils with fresh herbs, crisp vegetables, and a zesty cumin-lemon dressing. Perfect as a refreshing side or light lunch, it highlights Mediterranean flavors with wholesome ingredients and simple preparation.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 1 hour 35 minutes
- Yield: 4 servings 1x
- Category: Salad
- Method: Stovetop
- Cuisine: Lebanese
- Diet: Vegetarian
Ingredients
Lentils
- 1 cup dried green lentils
- 4 cups water (for cooking lentils)
Dressing
- 4 tablespoons olive oil
- 2 cloves garlic, minced
- 1/2 teaspoon cumin powder
- 3/4 to 1 piece lemon, juiced (about 2 tablespoons)
Salad
- 1/2 to 3/4 cup fresh parsley, finely chopped
- 1/4 cup fresh mint, finely chopped
- 1 medium red bell pepper, chopped
- 1 small cucumber, chopped
- 5 to 6 cherry tomatoes, halved
- Salt, to taste
- Ground black pepper, to taste
Instructions
- Cook Lentils: Pour four cups of water into a medium or large pot and add the dried green lentils. Place the pot over medium-high heat and bring to a boil. Once boiling, reduce heat to simmer and cook the lentils for 18 to 20 minutes until they are tender but not mushy. Drain the lentils and set them aside to cool.
- Prepare Dressing: In a small saucepan, heat the olive oil over medium heat. Add the minced garlic and cook until fragrant, about 1 to 2 minutes, taking care not to burn it. Stir in the ground cumin and cook for another 2 minutes to release its aroma.
- Finish Dressing: Remove the saucepan from the heat and add the lemon juice. Whisk the mixture well to combine the flavors. Let the dressing sit for a few minutes to cool and allow the flavors to meld.
- Combine Lentils and Herbs: In a large mixing bowl, combine the drained lentils with the finely chopped fresh parsley and mint. Pour the cooled lemon-garlic dressing over the lentils and herbs, mixing thoroughly to coat everything evenly.
- Chill Salad: Cover the bowl with plastic wrap and refrigerate for at least one hour. Chilling helps the flavors develop and the salad to meld beautifully.
- Add Vegetables and Season: When ready to serve, add the chopped cucumber, red bell pepper, and halved cherry tomatoes to the lentil mixture. Toss gently to combine. Taste and season with salt and freshly ground black pepper as desired.
- Garnish and Serve: Garnish your Lebanese Lentil Salad with extra fresh parsley or mint leaves if desired. Serve chilled or at room temperature as a wholesome, flavorful salad.
Notes
- Make sure not to overcook the lentils to avoid a mushy texture; they should hold some firmness.
- This salad keeps well in the refrigerator for up to 2 days, making it great for meal prep.
- You can add a pinch of sumac or a few chopped green onions for additional flavor variations.
- Use fresh herbs for the best flavor; dried herbs will not achieve the same brightness.
- Adjust lemon juice and olive oil quantity to taste if you prefer a more tangy or oily dressing.
Keywords: Lebanese lentil salad, lentil salad, Mediterranean salad, vegetarian salad, healthy lentil recipe, cumin dressing, fresh herb salad
