Description
Lebanese Lentil Salad is a fresh, nutritious, and flavorful Mediterranean dish featuring tender green or brown lentils combined with crisp cucumbers, juicy tomatoes, red onion, and fresh herbs. Tossed in a zesty lemon-garlic dressing with olive oil and warm spices, it offers a light yet satisfying meal that works perfectly for lunches, meal prep, picnics, or as a refreshing side dish.
Ingredients
For the Salad:
- 2 cups cooked green or brown lentils
- 1 cucumber, diced
- 1 cup cherry tomatoes, halved
- ½ red onion, finely chopped
- ½ cup fresh parsley, chopped
- ¼ cup fresh mint, chopped
- 2 green onions, sliced
- ¼ cup pomegranate seeds (optional)
For the Dressing:
- ¼ cup extra virgin olive oil
- 3 tablespoons fresh lemon juice
- 1 garlic clove, minced
- 1 teaspoon ground cumin
- ½ teaspoon ground sumac
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 1 teaspoon pomegranate molasses (optional)
Instructions
- Rinse Lentils: Rinse the lentils thoroughly under cold water and remove any debris to ensure cleanliness.
- Cook Lentils: Place the lentils in a saucepan, cover them with water, and bring to a boil. Reduce heat and simmer for 18 to 25 minutes until tender but still holding their shape; avoid overcooking to prevent mushiness.
- Drain and Cool: Drain the lentils using a sieve and allow them to cool completely to room temperature before mixing.
- Combine Salad Ingredients: In a large salad bowl, mix the cooked lentils, diced cucumber, halved cherry tomatoes, finely chopped red onion, chopped parsley, chopped mint, and sliced green onions together.
- Prepare Dressing: In a small bowl, whisk together extra virgin olive oil, fresh lemon juice, minced garlic, ground cumin, ground sumac, salt, black pepper, and optionally pomegranate molasses until well combined.
- Toss Salad with Dressing: Pour the dressing over the lentil mixture and gently toss until all ingredients are evenly coated with the dressing.
- Chill and Marinate: Refrigerate the salad for 20 to 30 minutes to allow the flavors to meld effectively.
- Serve: Sprinkle the salad with pomegranate seeds if desired and serve chilled or at room temperature as a nutritious main or side dish.
Notes
- Green or brown lentils hold their shape best after cooking and are ideal for this salad.
- Avoid overcooking lentils to maintain a pleasant texture and prevent a mushy consistency.
- Fresh lemon juice and parsley give the salad its signature bright and fresh flavor.
- For added creaminess, crumble feta cheese on top before serving.
- This salad pairs wonderfully with warm pita bread, grilled chicken, or hummus for a complete meal.
- Store leftovers in an airtight container in the refrigerator for up to 4 days for best freshness.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Salad, Side Dish, Lunch
- Method: Stovetop
- Cuisine: Lebanese, Middle Eastern
