Lebanese Lentil Salad Recipe

I just stumbled on what I swear is the Best Lentil Salad Recipe you’ll end up making nonstop and pretending you didn’t.

I’m obsessed with this Lebanese Lentil Salad because it hits what I crave: bright lemony tang, punchy garlic, and earthy lentils that actually feel like food. I love the way fresh parsley wakes it up, not frou-frou, just honest herbs and texture.

It’s my go-to when I want something that tastes like a real meal and not a bored side. And yeah, I’ll call it the Best Lentil Salad Recipe I’ve found among Levantine Recipes.

Messy forkfuls piled high, little spicy bites, total lunch happiness. I eat it for lunch, dinner, on the road, stash leftovers like a greedy grownup.

Ingredients

• Lentils bring hearty protein and earthy bite, filling and totally satisfying.
• Broth cooks lentils gently, adding subtle savory depth.
• Red onion adds sharp crunch and a bright oniony pop.
• Tomatoes give juicy sweetness and fresh contrast.
• Cucumber brings cool crunch, lightens every bite.
• Parsley adds big green freshness and herbal lift.
• Mint makes it zingy and unexpectedly bright.
• Garlic sneaks in savory punch, don’t skimp.
• Olive oil makes it silky and ties flavors together.
• Lemon juice adds zippy acidity that wakes it up.
• Cumin gives warm, earthy background spice.
• Black pepper adds gentle heat and edge.
• Salt brings out everything, so taste as you go.
• Plus a pinch of red pepper brings smoky warmth.
• Basically sumac gives tangy lemony punch without extra citrus.

Ingredient Quantities

• 1 cup green or brown lentils, rinsed and picked over
• 3 cups water or low sodium vegetable broth
• 1 medium red onion, finely chopped (or 3 scallions, thinly sliced)
• 2 medium tomatoes, seeded and diced
• 1 cucumber, peeled if desired and diced
• 1 cup packed fresh parsley, finely chopped (flat leaf if you can)
• 1/2 cup fresh mint leaves, chopped or torn
• 3 garlic cloves, minced or grated
• 1/3 cup extra virgin olive oil
• 1/4 to 1/3 cup fresh lemon juice (about 2 lemons), or to taste
• 1 teaspoon ground cumin
• 1/2 teaspoon ground black pepper
• 1 teaspoon Kosher salt, more or less to taste
• 1/2 teaspoon Aleppo pepper or red pepper flakes, optional for a little heat
• 1 teaspoon sumac, optional for tangy flavor

How to Make this

1. Put 1 cup rinsed green or brown lentils in a pot with 3 cups water or low sodium vegetable broth, bring to a boil, then lower heat and simmer 20 to 25 minutes until tender but not mushy; drain and spread on a baking sheet to cool quickly so they don’t keep cooking.

2. While lentils cook, finely chop 1 medium red onion (or thinly slice 3 scallions), seed and dice 2 medium tomatoes, peel and dice 1 cucumber if you like, and chop 1 cup packed flat leaf parsley and 1/2 cup fresh mint; mince or grate 3 garlic cloves.

3. In a small bowl whisk together 1/3 cup extra virgin olive oil, 1/4 to 1/3 cup fresh lemon juice (about 2 lemons), 1 teaspoon ground cumin, 1/2 teaspoon ground black pepper, and 1 teaspoon Kosher salt; taste and adjust lemon and salt to your liking.

4. If you want a little heat add 1/2 teaspoon Aleppo pepper or red pepper flakes to the dressing; for a tangy boost sprinkle in 1 teaspoon sumac either into the dressing or directly on the finished salad.

5. Transfer the cooled lentils to a large mixing bowl and add the chopped onion or scallions, tomatoes, cucumber, parsley, mint, and the minced garlic.

6. Pour the dressing over the lentil mixture and toss gently but thoroughly so everything gets coated; use a spatula to scrape any dressing stuck to the bowl.

7. Taste and adjust seasoning with more salt, lemon juice, or cumin if needed; remember flavors meld so it might taste a bit flat at first and brighten after resting.

8. Let the salad rest at room temperature for 15 to 30 minutes or chill for up to a few hours; resting makes the herbs and dressing infuse the lentils better.

9. Before serving give it one last stir, sprinkle extra parsley or a pinch more sumac for color, and serve cold or at room temperature with pita or as a side to grilled meats.

Equipment Needed

1. Medium pot with lid (for cooking the lentils)
2. Fine-mesh colander (to drain and stop them cooking)
3. Baking sheet (to spread lentils so they cool fast)
4. Large mixing bowl (to toss the salad)
5. Small bowl and whisk or fork (for the dressing)
6. Chef’s knife and cutting board (for onion, tomatoes, cucumber and herbs)
7. Measuring cups and spoons (for lentils, oil, lemon, spices)
8. Spatula or wooden spoon (to toss and scrape the bowl)
9. Citrus juicer or reamer (handy for getting lemon juice)

FAQ

Lebanese Lentil Salad Recipe Substitutions and Variations

• Lentils
  • Black beluga lentils, cook same time, keep texture slightly firmer
  • Puy (French green) lentils, similar bite and hold up great in salads
  • Brown rice or farro, cook separately and cool, use if you want a gluten free grain swap
  • Chickpeas, canned and drained, for a chunkier, nuttier salad
• Parsley
  • Cilantro, for a brighter, more citrusy note (use a little less if you don’t love it)
  • Arugula, chopped fine, gives peppery bite and freshness
  • Fresh basil, torn, for a sweeter, aromatic twist
• Fresh lemon juice
  • White wine vinegar, start with half the amount and taste
  • Red wine vinegar, same approach, adds sharper flavor
  • Fresh lime juice, almost the same acidity but different flavor profile
  • Pomegranate molasses, use sparingly for sweet tang and deeper color
• Extra virgin olive oil
  • Avocado oil, neutral and buttery, one for a milder taste
  • Walnut oil, use a small amount for nutty richness
  • Light olive oil, if you want less intense olive flavor

Pro Tips

– Cook the lentils just until they’re tender but still hold their shape, then spread them out to cool fast so they stop cooking. If they keep steaming in a bowl you’ll end up with mush, and that ruins the texture.

– Brighten the salad by adding a little extra lemon juice and a pinch more salt after it’s rested. Flavors mute when cold, so don’t be afraid to re-taste and tweak right before serving.

– Chop the herbs pretty fine and toss them in last, but reserve a small handful of parsley to sprinkle on top. The big handful mixed in gives freshness, the extra on top makes it look and taste lively.

– If you want more depth, sauté the onion lightly for 2 minutes to take off the raw bite, or rinse raw chopped onion under cold water for a minute to mellow it. Either trick keeps the onion from overpowering the herbs and lemon.