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Bowl of Lebanese Lentil Salad with parsley and lemon dressing

Lebanese Lentil Salad

A bright and tangy Lebanese Lentil Salad with parsley and lemon, perfect for potlucks and cozy dinners.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Salad, Side Dish
Cuisine: Lebanese, Mediterranean
Calories: 250
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 cup green or brown lentils, rinsed and drained Choose good quality lentils for better flavor.
  • 1/2 teaspoon salt
  • 1/4 cup olive oil Use decent quality olive oil.
  • 1/4 cup fresh lemon juice Use fresh lemons for the best flavor.
  • 1 teaspoon ground cumin Can substitute with sumac or smoked paprika.
  • 1/2 teaspoon black pepper
  • 1 cup fresh parsley, finely chopped
  • 1/2 cup red onion, finely chopped
  • 1 cup cherry tomatoes, halved
  • 1/2 cup cucumber, diced
  • 1/4 cup feta cheese, crumbled (optional) Add for tang and creaminess; skip if desired.

Method
 

Cooking Lentils
  1. In a medium saucepan, combine lentils and 4 cups of water. Bring to a boil, then reduce heat to low and simmer for about 20-25 minutes, or until lentils are tender but not mushy.
  2. Drain lentils and set aside to cool.
Preparing Dressing
  1. In a small bowl, whisk together olive oil, lemon juice, cumin, salt, and black pepper.
Mixing Ingredients
  1. In a large bowl, combine the cooled lentils, parsley, red onion, cherry tomatoes, and cucumber.
  2. Pour the dressing over the lentil mixture and toss gently to combine. If using, sprinkle feta cheese on top before serving.
Chilling and Serving
  1. Chill in the refrigerator for at least 30 minutes to allow flavors to meld, then serve.

Notes

This salad can be made ahead of time, preferably a day in advance for the best flavor. It keeps well in the refrigerator for 3-4 days.