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Best Lebanese Lentil Salad

A vibrant and nourishing salad featuring lentils, fresh vegetables, and a zesty lemon dressing, perfect for a hearty meal.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Main Course, Salad
Cuisine: Lebanese, Mediterranean
Calories: 300
Ingredients Method Notes

Ingredients
  

Lentils and Base
  • 1 cup brown or green lentils, rinsed and picked over Hold their shape best; red lentils get mushy.
  • 3 cups water or low-sodium vegetable broth Broth adds more depth.
Fresh Vegetables
  • 1 small red onion, finely chopped Soaked in cold water for 10 minutes if you want them milder.
  • 1 cup cherry tomatoes, halved Ripe and sweet is best.
  • 1 cucumber, diced Seeded if watery.
  • 1 cup fresh parsley, chopped Flat-leaf parsley for brightness.
  • 1/2 cup fresh mint, chopped Optional, for a festive lift.
Dressing
  • 1/4 cup extra-virgin olive oil Use the good stuff for flavor.
  • 2 lemons, juiced About 3 tablespoons; fresh is key.
  • 1 clove garlic, minced Fresh garlic for depth.
  • 1 teaspoon ground cumin Toasted lightly for extra aroma.
  • 1/2 teaspoon ground sumac or smoked paprika Sumac gives a traditional tang.
  • to taste salt and freshly ground black pepper
Optional Garnishes
  • 1/4 cup crumbled feta or toasted pine nuts For garnish.

Method
 

Preparation
  1. In a medium saucepan, combine the rinsed lentils and water or broth. Bring to a boil, then reduce to a simmer. Cook uncovered for 18 to 20 minutes until lentils are tender but not mushy. Drain and set aside to cool slightly.
  2. While the lentils cook, whisk together lemon juice, olive oil, minced garlic, toasted cumin, sumac (or smoked paprika), salt, and pepper in a small bowl. Taste and adjust acidity or salt.
  3. Finely chop the red onion, halve the cherry tomatoes, dice the cucumber, and chop the parsley and mint. Soak the chopped onion in cold water for a milder flavor, if desired.
Assembly
  1. In a large bowl, combine the warm lentils with the chopped vegetables and herbs. Pour the dressing over the salad and toss gently to coat.
  2. Let the salad rest for at least 10 minutes to allow flavors to meld. Finish with crumbled feta or toasted pine nuts if using.

Notes

For a heartier version, add roasted sweet potato cubes or slices of grilled halloumi. Make it vegan by skipping the cheese and optionally stirring in tahini into the dressing. This salad can be served slightly warm or at room temperature.