Classic Lebanese Lentil Salad Recipe – Healthy Mediterranean Lentil Salad
Discover a healthy Lebanese lentil salad recipe made with fresh herbs, lemon dressing, and wholesome ingredients. This Mediterranean lentil salad is easy, vegan, and perfect for meal prep.
Equipment
- Medium saucepan
- Strainer
- Mixing bowl
- Knife + cutting board
- Wooden spoon
Ingredients
- 1 cup brown or green lentils
- 3 cups water
- 1 cup fresh parsley, finely chopped
- 1 large lemon, juiced (plus zest if desired)
- 2 garlic cloves, minced
- 3 tbsp extra virgin olive oil
- Salt & pepper to taste
- Optional: diced tomato, cucumber, or green onions
Instructions
- Cook Lentils: Rinse and sort lentils. Add to saucepan with 3 cups water. Simmer 20–25 minutes until just tender. Drain and cool.
- Prepare Dressing: Whisk lemon juice, garlic, olive oil, salt, and pepper in a bowl.
- Chop Herbs & Veggies: Finely chop parsley and optional vegetables.
- Combine: Toss cooled lentils with dressing, parsley, and vegetables.
- Adjust Seasoning: Taste and add more lemon or salt as needed.
- Rest: Let salad sit for 10–15 minutes before serving for best flavor.
Notes
- Best Lentils: Use brown or green lentils—they hold their shape. Avoid red lentils (too soft).
- Olive Oil Tip: High-quality extra virgin olive oil makes a big difference.
- Meal Prep: Store in airtight container for 3–4 days. Add fresh herbs before serving.
- Flavor Boost: Add lemon zest, cumin, or pomegranate seeds for variation.
- Serving Ideas: Pair with hummus, baba ganoush, or grilled meats as part of a mezze platter.