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Lebanese Lentil Salad Recipe

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★★★★★

4.6 from 114 reviews

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.

Ingredients

Scale

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

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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

Find it online: https://cookcrisis.com/lebanese-lentil-salad-recipe/