Lebanese Lentil Salad
This Lebanese Lentil Salad is a vibrant, nutritious dish that's bursting with flavor and perfect for any meal!
Servings: 4 servings
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
- fresh ground black pepper to taste
Instructions
- Start by rinsing the green lentils under cold water. In a medium saucepan, combine the lentils with 3 cups of water. Bring to a boil, then reduce the heat and let them simmer for about 20-25 minutes until they’re tender but not mushy. Drain any excess water and allow the lentils to cool.
- While the lentils are cooking, finely mince the garlic and chop the fresh mint and parsley. The freshness of these herbs is what elevates the flavor of the Lebanese Lentil Salad, so don’t skimp on this step!
- In a small bowl, whisk together the extra-virgin olive oil, fresh-squeezed lemon juice, ground cumin, ground allspice, salt, and pepper. Taste and adjust the seasoning as needed. This dressing will bring all the elements of the salad together beautifully.
- In a large mixing bowl, combine the cooled lentils, minced garlic, chopped mint, and parsley. Pour the dressing over the salad and toss gently to combine, ensuring that everything is coated evenly.
- Let the salad sit for at least 15 minutes to allow the flavors to meld. Serve it at room temperature or chilled, and enjoy this delightful Lebanese Lentil Salad as a side dish or a light meal!
Equipment
- Medium Saucepan
- Cutting board and knife
- Large Mixing Bowl
- Measuring cups and spoons
Notes
- This salad can be stored in an airtight container in the refrigerator for up to 4 days.
- For a nutty flavor, consider adding some toasted nuts like walnuts or almonds.
- Feel free to use canned lentils for a quicker option; just rinse and drain them before adding.