Lebanese Lentil Salad with Parsley and Lemon
A delightful, wholesome salad featuring tender lentils, zesty lemon juice, and fragrant parsley, perfect for light meals or gatherings.
Ingredients
Lentils and Dressing
- 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
Additional Ingredients
- 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) Add for extra creaminess.
Instructions
Cooking Lentils
- In a medium saucepan, combine the rinsed lentils and 4 cups of water. Bring to a boil over high heat.
- Once boiling, reduce the heat to low, cover the saucepan, and let the lentils simmer for about 20-25 minutes.
- When ready, drain the lentils and set aside to cool.
Making the Dressing
- In a small bowl, whisk together the olive oil, fresh lemon juice, ground cumin, salt, and black pepper.
Combining Ingredients
- In a large mixing bowl, combine the cooled lentils, chopped parsley, finely diced red onion, halved cherry tomatoes, and diced cucumber.
- Drizzle the prepared dressing over the lentil mixture, then toss gently to combine.
- If using, sprinkle feta cheese on top.
Chilling and Serving
- Cover the salad and chill in the refrigerator for at least 30 minutes before serving.
- Serve and enjoy as a refreshing side or a light meal!
Notes
To enhance the flavors, consider adding a dash of paprika or cayenne pepper. Adjust seasoning as necessary.