The Best Lebanese Lentil Salad
A light yet satisfying Lebanese lentil salad, perfect for meal prep and packed with protein and vibrant flavors.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 4 servings 1x
- Category: Salad
- Method: Mixing
- Cuisine: Lebanese
- Diet: Vegetarian
Ingredients
Scale
- 1.25 cups lentils (dry brown lentils)
- 1.25 cups parsley (finely chopped)
- 0.5 cup red onion (finely diced)
- 1 cup cherry tomatoes (halved)
- 0.75 cup cucumber (diced)
- 0.5 cup feta cheese (chunked)
- 0.3 cup olive oil (extra virgin)
- 0.3 cup lemon juice (freshly squeezed)
- 1.25 tsp ground cumin
- 0.75 tsp salt
- 0.75 tsp pepper
- 0.5 tsp dried mint
Instructions
- Wash the lentils under cold water until the water runs clear.
- Cook the lentils in a pot with fresh water; boil and then simmer until tender (15-20 minutes).
- Prepare the parsley, red onion, cherry tomatoes, and cucumber while the lentils cool.
- Whisk together olive oil, lemon juice, cumin, salt, pepper, and dried mint in a bowl.
- Combine the cooled lentils with the prepared vegetables in a large bowl.
- Dress the salad with the prepared dressing and toss gently.
- Chill the salad in the refrigerator for at least 30 minutes.
- Top with feta cheese before serving, and enjoy!
Notes
Leftovers can be stored in an airtight container for up to 5 days. Add fresh feta before serving leftovers for extra flavor.
Nutrition
- Serving Size: 1 serving
- Calories: 330
- Sugar: 3g
- Sodium: 250mg
- Fat: 18g
- Saturated Fat: 4g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 12g
- Protein: 15g
- Cholesterol: 0mg