Lebanese Lentil Salad
This Lebanese Lentil Salad is fresh, flavorful, and packed with protein! A vibrant mix of lentils, herbs, and aromatic spices perfect for any meal.
Equipment
- Medium Saucepan
- Large Mixing Bowl
- Chef’s knife
- Measuring spoons and cups
- Wooden Spoon or Spatula
Ingredients
- 1 cup green lentils
- 4 tablespoons extra-virgin olive oil
- 12 cloves garlic very finely minced
- 3/4 cup fresh mint finely chopped
- 3/4 cup fresh parsley finely chopped
- 4 tablespoons fresh-squeezed lemon juice
- 1 1/2 teaspoons ground cumin
- 1/4 teaspoon ground allspice
- salt to taste
- freshly ground black pepper to taste
Instructions
- Rinse green lentils under cold water. In a medium saucepan, combine lentils with 3 cups of water. Bring to a boil over medium heat, then reduce to a simmer. Cook for about 20-25 minutes until lentils are tender but still hold their shape. Drain and let cool.
- In a small bowl, whisk together extra-virgin olive oil, minced garlic, fresh-squeezed lemon juice, ground cumin, ground allspice, salt, and freshly ground black pepper to taste. Adjust seasoning as needed.
- While the lentils are cooking, finely chop fresh mint and parsley.
- In a large mixing bowl, combine cooled lentils, chopped mint, and parsley. Pour dressing over the mixture and toss gently until well combined.
- Taste the salad and adjust seasoning if necessary by adding more lemon juice or salt and pepper.
- Let the salad sit for at least 30 minutes to allow flavors to meld. Serve chilled or at room temperature.
Notes
- Use freshly squeezed lemon juice for the best flavor.
- Try adding seasonal veggies like cherry tomatoes or cucumber for extra freshness.
- Store in an airtight container in the fridge for up to three days; flavors improve over time.