Lebanese Lentil Salad

A warm and comforting salad made with earthy lentils, fresh vegetables, and a zesty dressing that’s perfect for any occasion.

Prep Time 10

Cook Time 20

Total Time 30

Course Salad, Side Dish

Cuisine Lebanese, Mediterranean

Servings 4 servings

Calories 250 kcal

1 cup brown or green lentils, rinsed and sorted hold their shape nicely for salads.
3 cups water or vegetable broth broth adds depth for a homemade recipe feel.
1 medium red onion, finely diced soaks in dressing for sweet crunch.
1 large cucumber, seeded and diced cooling counterpoint to warm spices.
2 medium tomatoes, seeded and chopped use ripe summer tomatoes when possible.
1 cup finely chopped flat-leaf parsley the herb that brightens every bite.
1/4 cup chopped fresh mint (optional) a cozy favorite in Lebanese salads.
3 tablespoons extra-virgin olive oil choose a fruity oil for best flavor.
2 lemons Juice of 2 lemons (about 3 tablespoons) lemon is essential for that lively lift.
1 teaspoon ground cumin toasty, warm, essential.
1/2 teaspoon smoked paprika adds a subtle depth.
1/2 teaspoon ground allspice (optional) for a festive dish touch.
Salt and freshly ground black pepper, to taste
1/2 cup crumbled feta or labneh (optional) for an indulgent treat.
2 tablespoons pomegranate molasses or a drizzle of honey (optional) for sweet-tart complexity.

Rinse and sort the lentils, then place them in a medium saucepan with the water or vegetable broth. Bring to a simmer over medium heat.
Reduce heat and cook gently for 18–20 minutes until lentils are tender but still hold their shape. Drain any excess liquid and set aside to cool slightly.
While lentils cook, prepare the vegetables: dice the onion, cucumber, and tomatoes, and chop the parsley and mint.

In a small bowl, whisk together the olive oil, lemon juice, ground cumin, smoked paprika, allspice (if using), salt, and pepper. Taste and adjust.

In a large bowl, combine the warm lentils with the chopped vegetables and herbs. Pour the dressing over the salad and toss gently.
If using, fold in crumbled feta or labneh and drizzle with pomegranate molasses or honey. Let the salad rest for 10 minutes before serving.

For variations, roast tomatoes for a smoky depth, stir in roasted sweet potatoes or diced avocado, or make it vegan by omitting cheese.

Keyword Comfort Food, Healthy Salad, Lentil Salad, Quick Dinner, Vegetarian Dish