Lebanese Lentil Salad
A bright and nourishing salad packed with protein and fiber, perfect for warm or chilled serving.
Ingredients
Lentil Salad Ingredients
- 1 cup brown or green lentils, rinsed hold their shape and give a pleasing bite
- 3 cups water or low-sodium vegetable broth broth adds extra depth
- 1 medium red onion, finely diced soaks up the dressing and softens
- 1 large cucumber, seeded and diced for crunch and freshness
- 2 medium tomatoes, seeded and diced vine-ripened are best
- 1/2 cup chopped fresh parsley, packed brightness and color
- 1/4 cup chopped fresh mint optional but makes it sing
- 1/3 cup toasted pine nuts or chopped walnuts toasted for nuttiness
- 3 cloves garlic, minced fresh garlic for depth
- 1/4 cup extra-virgin olive oil good-quality oil transforms this into an indulgent treat
- 2 lemons Juice of + zest of 1 lemon for lively acidity
- 1 teaspoon ground cumin, toasted if possible warm, earthy spice
- 1/2 teaspoon ground allspice or a pinch of cinnamon optional for subtle warmth
- Salt and freshly ground black pepper to taste
- Optional: crumbled feta or labneh for a creamy finish swap Greek yogurt for labneh if you prefer
Instructions
Preparation
- Rinse the lentils under cold water until the water runs clear. Pick out any small stones or debris.
- Combine lentils and water or broth in a medium saucepan. Bring to a gentle boil, then reduce heat and simmer uncovered for 18–20 minutes, or until tender but not mushy.
- Drain any excess liquid and let cool slightly.
- While lentils cook, toast nuts in a dry skillet over medium heat for 3–5 minutes, tossing often until golden and fragrant. Remove and cool.
- In a small pan, gently toast cumin (and allspice if using) for 30 seconds until aromatic. Crush lightly with the side of a spoon or spice grinder.
- Whisk together olive oil, lemon juice, lemon zest, minced garlic, toasted spices, salt, and pepper in a bowl to make the dressing.
Combining Ingredients
- In a large bowl, combine warm lentils, red onion, cucumber, tomatoes, parsley, and mint.
- Pour the dressing over and toss gently so everything is coated.
- If you add feta or labneh, fold it in at the end.
- Scatter toasted nuts on top just before serving for maximum crunch.
- Let the flavors rest for 10–15 minutes if you can.
Notes
For a heartier version, stir in roasted sweet potato cubes or cooked farro. Store leftovers in an airtight container in the refrigerator for up to 4 days. The flavors meld beautifully overnight. If you prefer it warm, gently reheat in a skillet with a splash of water or broth over low heat, stirring until warmed through.