Lebanese Lentil Salad delivers a perfect combo of fresh, citrus, and herbal flavors in every bite! It combines green lentils, cucumbers, tomatoes, and fresh herbs with a refreshing lemony dressing, all tossed together to make an excellent dish!
Lebanese lentil salad is a common dish in most Lebanese homes, whether as part of a mezze spread or as a light meal on its own.
It’s also a versatile side dish because it complements grilled fish, meat, seafood, or other vegetables.
However you prefer to serve it, this classic salad ticks all the boxes for protein-rich and heart-healthy ingredients — plus, it’s packed with fresh flavors. Absolutely delicious!
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Why this Salad Recipe is a Keeper!
- So easy to make. There’s minimal preparation, and all the ingredients are mostly pantry staples. Since it can be stored in the refrigerator for a couple of days, it’s an excellent dish for meal prepping as well.
- It tastes even better the next day. The longer you let the lentils marinate in the lemon-garlic dressing, the more flavourful it becomes.
Ingredients
(See the recipe card below for measurements.)
- Cucumber – you can peel it or keep the skin on; it’s up to you.
- Tomatoes – use the juiciest tomatoes you can find; as you can see from the image above, I typically use cherry tomatoes.
- Bell pepper – red bell pepper, seeded and chopped into almost the same size as the cucumber bits.
- Garlic – minced or grated, you need this to make your Lebanese lentil salad dressing.
- Lemon – provides the zing and lightness to the salad.
- Olive oil – use extra-virgin olive oil, if possible.
- Green lentils – dried green lentils are traditionally used.
- Herbs – fresh parsley and fresh mint leaves, chopped finely.
- Spice and seasonings – use your favorite brand for cumin powder, salt, and ground black pepper.
How to prepare Lebanese Green Lentil Salad
Cook the lentils: First, place the dried green lentils in a medium or large pot and add four cups of water.
Bring to a boil, then lower the heat and simmer for about twenty minutes or until the lentils soften.
Drain and set aside.
Make the dressing: Heat the olive oil in a small saucepan, then add the garlic.
Cook until the garlic becomes fragrant, then add cumin powder — continue cooking for a couple of minutes.
Take the saucepan off the heat, add the lemon juice, and whisk to combine.
Set aside for a few minutes to cool.
Once the cooked lentils have been drained, transfer them to a mixing bowl with the chopped parsley and mint.
Pour the lemon-garlic dressing.
Mix and combine everything, then cover with a plastic sheet and chill for at least an hour.
Prepare the vegetables: Once you are about to serve, chop the remaining vegetables: cucumber, bell pepper, and tomatoes.
Add them to the bowl.
Toss your Lebanese lentil salad evenly, taste it, and season it with salt and ground black pepper.
Garnish with more fresh herbs — then serve!
Helpful tips
- You can save some time by preparing the dressing and chopping the herbs while the dried green lentils are cooking. By the time the lentils are ready, the lemony dressing will already have cooled, and the herbs will be ready for mixing.
- Feel free to use green lentils in can, if that’s all you have. Do not forget to rinse them, then drain them as usual.
- Make sure not to skip the chilling of the lentils with the herbs and the dressing. It lets the lentils absorb more flavor — sort of marinating them.
Serving suggestions
You can enjoy it as a light meal for lunch or dinner or serve it as part of a mezze spread with other traditional Lebanese dishes:
- Falafel
- Tabbouleh
- Baba ganoush
- Lebanese pita bread
So, there you go! Whether you’re just trying out Lebanese cooking or already a fan, this green lentil salad is an excellent place to start. Let me know what you think!
More Dishes from Lebanon
Lentils have always been part of Lebanese cuisine because of the country’s fertile lands — known for producing top-quality lentils.
Hence, they’re always included in their meals as an ingredient in stews, salads, or soups like Adas Bhamod (Lemon Lentil Soup).
To wrap it all up, treat yourself to another light but delicious dessert — the classic Lebanese Date Cake. 🙂
YOU CAN GET MORE IDEAS FROM THIS LIST OF APPETIZERS FROM AROUND THE WORLD!
📖 Recipe
Lebanese Lentil Salad Recipe
Equipment
- Medium-Sized Saucepan
Ingredients
- 1 cup dried green lentils
- 4 tablespoons olive oil
- 2 cloves garlic, minced
- 1/2 to 3/4 cup fresh parsley, finely chopped
- 1/4 cup fresh mint, finely chopped
- 3/4 to 1 piece lemon, juiced
- 1 medium red bell pepper, chopped
- 1 small cucumber, chopped
- 5 to 6 pieces cherry tomatoes, halved
- 1/2 teaspoon cumin powder
- salt and ground black pepper, to season
Instructions
- Start by pouring four cups of water in a medium or large pot, add the dried lentils and place it over medium-high heat.
- Bring to a boil, then lower the heat and simmer for eighteen to twenty minutes, or until the green lentils soften — drain and set aside.
- For the dressing, heat the olive oil in a small saucepan.
- Add the garlic and cook until it becomes fragrant.
- Add the ground cumin and continue cooking for about two minutes.
- Take the saucepan off the heat, add the lemon juice, and whisk to combine. Set aside for a few minutes to let it cool.
- Combine the drained green lentils, fresh parsley, mint, and cooled lemon-garlic dressing using a large mixing bowl.
- Mix evenly, then cover with a plastic sheet and chill for at least an hour in the refrigerator.
- When ready to serve, chop the cucumber, tomatoes, and bell — and add them to the bowl.
- Toss, taste, and season with salt and ground black pepper.
- Garnish your Lebanese lentil salad with more fresh herbs — then enjoy!
Notes
- Cook’s Tip: Feel free to use green lentils from the can if that’s all you have. Remember to rinse them and drain them as normal.
- Refer to the post for more tips and suggestions.
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