Description
A refreshing Lebanese Lentil Salad with Parsley and Lemon, perfect for a light meal or side dish.
Ingredients
Scale
- 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
- 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.
- In a small bowl, whisk together olive oil, lemon juice, cumin, salt, and black pepper.
- In a large bowl, combine the cooled lentils, parsley, red onion, cherry tomatoes, and cucumber.
- Pour the dressing over the lentil mixture and toss gently to combine.
- If using, sprinkle feta cheese on top before serving.
- Chill in the refrigerator for at least 30 minutes to allow flavors to meld, then serve.
Notes
- For added protein, consider mixing in cooked chicken or chickpeas.
- Substitute quinoa for lentils for a gluten-free option or to change the texture.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Salad
- Method: Boiling and Mixing
- Cuisine: Lebanese
Nutrition
- Serving Size: 1 serving
- Calories: 220
- Sugar: 3g
- Sodium: 200mg
- Fat: 10g
- Saturated Fat: 1.5g
- Unsaturated Fat: 8.5g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 8g
- Protein: 9g
- Cholesterol: 5mg