Lebanese Lentil Salad

Lebanese Lentil Salad

I was so impressed with the combination of lentils with greens and spices in this wonderful Lebanese-inspired recipe. It is a salad, but you can easily serve it as such with pita or bread, as it is quite filling. Do not hesitate for a single moment to try this recipe. It's absolutely delicious, refreshing, whole and surprising.


0.5 cups
White onion
1 piece
Extravirgin olive oil
100 ml
Laurel leaves
1 piece
Fresh parsley
1 bunch
Fresh mint leaves
2 pieces
2 sprigs
Red onion
0.5 pieces
can be replaced with white or green onions
1 tsp
0.5 pieces
2 pieces
cherry or regular
Garlic cloves
1 piece
Ground black pepper
0.25 tsp

Step by step


Pour 2 liters of water into a saucepan and add half a glass of green lentils.


Place over heat and, when it starts to boil, add 4-5 tablespoons of olive oil, 1 onion and 1 bay leaf.

Make a low heat and cook for 15-20 minutes.


After this time, taste the lentils. If it's cooked, turn off the heat.

If you think it's raw, continue to simmer until it's done.


Transfer to a colander, drain and cool.

Discard the onion and the bay leaf.


Now move the boiled, drained and cooled lentils to a bowl.


Finely chop the parsley and the mint.


Add them to the lentil bowl.

Also, put diced tomatoes and finely chopped red onions.


Add crushed garlic.


Squeeze the juice from half a lemon and pour over the remaining olive oil.

Add salt and ground black pepper.


Toss everything well, then taste to see if the salad still needs salt, lemon or oil.

It can be served immediately, but kept in the fridge for 1-2 days will be just as good.


Quantity: 3 servings (one medium bowl)
Prep time: 10 min
Difficulty: easy
Ready in: 60 min
Publish date:
Collections: Salads

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