Name: Lebanese Lentil Salad with Parsley and Lemon Recipe
Prep time: 10 min
Cook time: 25 min
Total time: PT-489580H8M19S
Cuisine: Lebanese
Ingredients: 1 cup green or brown lentils, rinsed and drained; 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); 1/4 cup olive oil; 1/4 cup fresh lemon juice; 1 teaspoon ground cumin; 1/2 teaspoon black pepper; 1/2 teaspoon salt

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Introduction

Lebanese Lentil Salad with Parsley and Lemon is a bright, refreshing dish perfect for a healthy lunch or a vibrant side. Combining tender lentils with fresh herbs and a zesty lemon dressing, it’s both satisfying and easy to prepare.

A white bowl filled with a single layer of brown lentils mixed with chopped green herbs, small white onion pieces scattered throughout, and some larger green herb leaves placed on top as garnish, all sitting on a white marbled textured surface with a striped cloth partially visible under the bowl. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 cup green or brown lentils, rinsed and drained
1/2 teaspoon salt
1/4 cup olive oil
1/4 cup fresh lemon juice
1 teaspoon ground cumin
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)

Instructions

Step 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. Drain and set aside to cool.
Step 2: In a small bowl, whisk together olive oil, lemon juice, cumin, salt, and black pepper to make the dressing.
Step 3: In a large bowl, combine the cooled lentils, parsley, red onion, cherry tomatoes, and cucumber.
Step 4: Pour the dressing over the lentil mixture and toss gently to combine.
Step 5: If using, sprinkle feta cheese on top before serving.
Step 6: Chill in the refrigerator for at least 30 minutes to allow flavors to meld, then serve.

Tips & Variations

For extra texture and flavor, add toasted pine nuts or diced bell peppers to the salad.
Use fresh lemon juice for the best bright and tangy taste.
To keep the salad vegan, omit the feta cheese or substitute with a plant-based alternative.
If you prefer softer lentils, cook them a few minutes longer but avoid overcooking to prevent mushiness.

Storage

Store the salad in an airtight container in the refrigerator for up to 3 days. The flavors deepen after chilling, making it even tastier the next day. When ready to serve, stir gently and you can enjoy it cold or at room temperature.

How to Serve

A white bowl is filled with a mixture of dark brown lentils and finely chopped green herbs that look fresh and vibrant, with some small bits of white onion mixed in. The lentils and herbs create a textured layer that is dense and colorful. On top, there is a small bunch of fresh green parsley as decoration. To the side of the bowl, a thin slice of lemon adds a bright yellow accent. The bowl sits on a white marbled surface with a green and white checked cloth partially visible in the background. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use red lentils for this salad?

Red lentils tend to become mushy when cooked, so green or brown lentils are preferred as they hold their shape better and provide a nice texture for the salad.

Is this salad suitable for meal prep?

Yes, this lentil salad keeps well for several days, making it a great option for meal prep. Just keep the dressing mixed in and store in the fridge, giving it a gentle toss before serving.