I’m sharing a Lebanese Lentil Salad that showcases garlic and fresh herbs and complements other dishes with lentils throughout the year.

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I can’t get this Lebanese Lentil Salad out of my head. I first tasted a version that was simple but kind of sneaky, and ever since I’ve been chasing that balance of nutty lentils and bright, garlicky lift.

The parsley sneaks in like a grassy chorus that keeps each bite from being flat, and the texture—soft but with a little bite—makes it impossible to leave the bowl alone. If you poke around for Lentil Salad Ideas or dive into Levantine Recipes you’ll see why this one keeps showing up.

I mean, it’s honest, surprising, and weirdly addicting.

Ingredients

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Brown lentils bring protein, fiber, earthy flavor and make the salad filling.
Extra virgin olive oil adds healthy fats silkiness and deep fruity notes.
Fresh lemon juice gives bright sour tang and keeps the salad lively.
Garlic gives punchy aroma, a little heat, and savory depth to every bite.
Parsley adds herbaceous freshness vitamin C and a clean green finish.
Tomatoes bring juicy sweetness acidity and a lovely pop of color.
Cucumber cools the mix with crisp texture, refreshing mild flavor.
Sumac adds tangy lemony sour notes its optional but gives authentic lift.

Ingredient Quantities

1 cup brown or green lentils, rinsed

3 cups water or low sodium vegetable broth

1 bay leaf

1/2 teaspoon kosher or sea salt for cooking

3 tablespoons extra virgin olive oil

3 tablespoons fresh lemon juice (about 1 large lemon)

2 large garlic cloves, minced or grated

1/2 teaspoon ground cumin

1/4 teaspoon ground black pepper, or to taste

1 small red onion, finely diced

3 scallions, thinly sliced

1 cup packed chopped fresh parsley

1/4 cup chopped fresh mint, optional

1 cup cherry tomatoes, halved or 2 medium tomatoes diced

1 medium cucumber, seeded and diced

1/2 teaspoon ground sumac, optional

Salt to taste for finishing

How to Make this

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1. Rinse 1 cup lentils and pick out any stones, put them in a pot with 3 cups water or low sodium vegetable broth, 1 bay leaf and 1/2 teaspoon salt for cooking; bring to a boil then lower heat and simmer 18 to 22 minutes until just tender but still holding their shape, dont let them go mushy.

2. Drain lentils, discard the bay leaf and either let them cool slightly in the colander or rinse briefly with cold water to stop the cooking, set aside in a large bowl while you make the dressing.

3. Whisk together 3 tablespoons extra virgin olive oil, 3 tablespoons fresh lemon juice, 2 minced or grated garlic cloves, 1/2 teaspoon ground cumin and 1/4 teaspoon ground black pepper; taste and add a pinch of salt if needed, grated garlic gives a sharper punch than minced.

4. Pour the dressing over the warm lentils so they absorb flavor better, toss gently to coat every lentil.

5. Fold in 1 small finely diced red onion, 3 thinly sliced scallions, 1 cup packed chopped parsley and 1/4 cup chopped mint if using, this is where the salad gets bright and fresh.

6. Add 1 cup halved cherry tomatoes (or 2 diced medium tomatoes) and 1 medium seeded diced cucumber, toss everything together but dont overwork it or the tomatoes will turn mushy.

7. Sprinkle 1/2 teaspoon ground sumac if you have it for that lemony tang, then taste and season with additional salt and black pepper to your liking.

8. Let the salad rest at least 15 to 30 minutes at room temperature so the flavors meld, or chill for an hour for a cooler side dish; flavors will improve after resting.

9. Before serving give it one last toss, adjust lemon or olive oil if needed, garnish with a few extra parsley leaves and a drizzle of olive oil; keeps in the fridge up to 3 days but tastes best within 48 hours.

Equipment Needed

1. medium pot with lid (for cooking the lentils)
2. fine mesh colander (to drain and cool them)
3. large mixing bowl (to toss and marinate the salad)
4. measuring cups and spoons (1 cup, tbsp, tsp)
5. whisk or fork (for the dressing)
6. chef’s knife and cutting board (for onion, herbs, tomatoes, cucumber)
7. wooden spoon or silicone spatula (to gently toss without smashing)
8. citrus juicer or reamer (for fresh lemon juice)

FAQ

Can I use canned lentils instead of cooking dried ones? A: Yes, you can. Rinse and drain them well, then add them to the salad without extra cooking. They will be softer than cooked dried lentils, so handle gently and taste for seasoning since canned can be saltier.

How do I know when the brown or green lentils are done? A: They should be fork tender but still hold their shape, not mushy. Usually 20 to 25 minutes simmering in water or broth does it. Start checking at 15 minutes so you dont overcook them.

How do I keep the salad from getting soggy? A: Drain lentils very well and let them cool before adding all the veggies. Don’t overcook the lentils. Also wait until just before serving to toss in delicate herbs or extra cucumber if you want maximum crunch.

Can I make this ahead and how long will it keep? A: Yes you can make it ahead. Kept in an airtight container it will last 3 to 4 days in the fridge. If possible store dressing separately or add a little extra lemon right before serving to brighten it up.

I dont have sumac or mint, what can I use instead? A: For sumac try a pinch of lemon zest or a squeeze more lemon juice for that bright tart note. For mint, fresh basil or cilantro work ok depending on your taste, but use less so they dont overpower the parsley.

Is this salad vegan and gluten free? A: Yes, with the ingredients listed it's naturally vegan and gluten free. Just watch any optional add ins or store bought broths for hidden ingredients if you need strict labels.

Lebanese Lentil Salad Recipe Substitutions and Variations

Lentils: no dried lentils? use 2 cups cooked canned lentils (rinse well), or about 1 1/4 cups cooked farro or pearled barley for a chewy bite. Chickpeas also work, ~1 1/2 cups canned, rinsed, but flavor will be different.
Lemon juice: swap with white wine vinegar, red wine vinegar, or apple cider vinegar; start with half the amount, taste and add more. Fresh lime juice is an easy 1:1 sub.
Parsley/mint: out of parsley try chopped cilantro or a handful of chopped basil, or use a mix of arugula and mint for a peppery, fresh twist. If you skip mint, add extra parsley and a splash of lemon.
Sumac: no sumac? use a pinch of lemon zest or 1/2 teaspoon extra lemon juice, or a light drizzle of pomegranate molasses for a tangy note.

Pro Tips

– Cook the lentils until they just give when you bite them, taste them early, and drain them right away. If they keep cooking in the colander give them a quick cold rinse to stop it, and save a little of the cooking liquid in case the salad needs loosening later.

– Grate the garlic instead of chopping if you want even garlic flavor, but if raw garlic seems too sharp let it sit in the lemon and salt for a few minutes to mellow it out; also bloom the cumin briefly in a dry pan or in the oil for extra depth, but dont burn it.

– Soak the diced red onion in cold water for 5 to 10 minutes to take away the bite and keep it crunchy, then drain and pat dry. Add the tomatoes just before serving or right after the salad rests so they dont turn to mush and water down the mix.

– Taste for salt and acidity at the end, not just at the start, because lentils and herbs soak up flavors as they sit. If it feels flat, a tiny splash more lemon or a drizzle more olive oil will usually fix it fast.

Lebanese Lentil Salad Recipe

Recipe by Toni Baldesera

0.0 from 0 votes

I’m sharing a Lebanese Lentil Salad that showcases garlic and fresh herbs and complements other dishes with lentils throughout the year.

Servings

servings

Calories

297

kcal

Equipment: 1. medium pot with lid (for cooking the lentils)
2. fine mesh colander (to drain and cool them)
3. large mixing bowl (to toss and marinate the salad)
4. measuring cups and spoons (1 cup, tbsp, tsp)
5. whisk or fork (for the dressing)
6. chef’s knife and cutting board (for onion, herbs, tomatoes, cucumber)
7. wooden spoon or silicone spatula (to gently toss without smashing)
8. citrus juicer or reamer (for fresh lemon juice)

Ingredients

1 cup brown or green lentils, rinsed
3 cups water or low sodium vegetable broth
1 bay leaf
1/2 teaspoon kosher or sea salt for cooking
3 tablespoons extra virgin olive oil
3 tablespoons fresh lemon juice (about 1 large lemon)
2 large garlic cloves, minced or grated
1/2 teaspoon ground cumin
1/4 teaspoon ground black pepper, or to taste
1 small red onion, finely diced
3 scallions, thinly sliced
1 cup packed chopped fresh parsley
1/4 cup chopped fresh mint, optional
1 cup cherry tomatoes, halved or 2 medium tomatoes diced
1 medium cucumber, seeded and diced
1/2 teaspoon ground sumac, optional
Salt to taste for finishing

Directions

Rinse 1 cup lentils and pick out any stones, put them in a pot with 3 cups water or low sodium vegetable broth, 1 bay leaf and 1/2 teaspoon salt for cooking; bring to a boil then lower heat and simmer 18 to 22 minutes until just tender but still holding their shape, dont let them go mushy.
Drain lentils, discard the bay leaf and either let them cool slightly in the colander or rinse briefly with cold water to stop the cooking, set aside in a large bowl while you make the dressing.
Whisk together 3 tablespoons extra virgin olive oil, 3 tablespoons fresh lemon juice, 2 minced or grated garlic cloves, 1/2 teaspoon ground cumin and 1/4 teaspoon ground black pepper; taste and add a pinch of salt if needed, grated garlic gives a sharper punch than minced.
Pour the dressing over the warm lentils so they absorb flavor better, toss gently to coat every lentil.
Fold in 1 small finely diced red onion, 3 thinly sliced scallions, 1 cup packed chopped parsley and 1/4 cup chopped mint if using, this is where the salad gets bright and fresh.
Add 1 cup halved cherry tomatoes (or 2 diced medium tomatoes) and 1 medium seeded diced cucumber, toss everything together but dont overwork it or the tomatoes will turn mushy.
Sprinkle 1/2 teaspoon ground sumac if you have it for that lemony tang, then taste and season with additional salt and black pepper to your liking.
Let the salad rest at least 15 to 30 minutes at room temperature so the flavors meld, or chill for an hour for a cooler side dish; flavors will improve after resting.
Before serving give it one last toss, adjust lemon or olive oil if needed, garnish with a few extra parsley leaves and a drizzle of olive oil; keeps in the fridge up to 3 days but tastes best within 48 hours.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.