I can’t get enough of how garlic, fresh herbs, and hearty lentils come together in this Lebanese Lentil Salad. It’s bright, bold, and the kind of salad that steals the spotlight any time of year.

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I’m a serious lentil salad loyalist, and this Lebanese Lentil Salad is exactly why. I love how bold and punchy it tastes without feeling heavy or fussy.

The lentils bring that earthy bite I always crave, while fresh lemon juice keeps everything bright and sharp in the best way. And the herbs?

They make the whole bowl taste alive. I’m obsessed with salads that can sit in the fridge and still feel exciting later, and this one totally does.

But honestly, I never wait long. A forkful straight from the bowl.

That’s usually how it starts for me.

Ingredients

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Lentils make it hearty, filling, and honestly pretty great for meal prep.
Bay leaf adds a quiet savory vibe, if you’ve got one hanging around.
Olive oil gives the salad that smooth, rich Lebanese-style finish.
Lemon juice keeps everything bright, tangy, and not even a little boring.
Garlic brings the punch, because lentils need a little attitude.
Cumin adds warm, earthy flavor that makes the whole bowl feel grounded.
Black pepper gives a tiny kick without taking over the salad.
Parsley makes it fresh, green, and way less “sad health food.
”
Mint cools things down and makes each bite feel extra fresh.
Red onion adds crunch, sharpness, and that classic salad bite.
Tomato brings juiciness and a little sweetness, especially when it’s ripe.
Plus cucumber keeps it crisp, cool, and super refreshing.

Ingredient Quantities

1 cup brown or green lentils, rinsed

3 cups water

1 bay leaf (optional)

1/2 teaspoon salt for cooking

3 tablespoons extra virgin olive oil

3 tablespoons fresh lemon juice

2 cloves garlic, minced

1/2 teaspoon ground cumin

1/4 teaspoon black pepper, or to taste

1 cup fresh flat leaf parsley, finely chopped

2 tablespoons fresh mint, finely chopped

1 small red onion, finely chopped (or 3 green onions, sliced)

1 medium tomato, seeded and diced

1 cup cucumber, seeded and diced

Salt to taste for finishing

How to Make this

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1. Combine 1 cup rinsed brown or green lentils, 3 cups water, 1 bay leaf if using, and 1/2 teaspoon salt in a saucepan and bring to a boil.

2. Reduce heat to a simmer and cook lentils until just tender, about 20 to 25 minutes; avoid overcooking so they hold their shape.

3. Drain lentils and discard the bay leaf, then spread them on a tray or shallow bowl to cool slightly and stop cooking.

4. In a small bowl whisk together 3 tablespoons extra virgin olive oil, 3 tablespoons fresh lemon juice, 2 cloves minced garlic, 1/2 teaspoon ground cumin, and 1/4 teaspoon black pepper.

5. Taste the dressing and adjust seasoning if needed.

6. In a large mixing bowl combine cooled lentils, 1 cup finely chopped flat leaf parsley, 2 tablespoons finely chopped mint, 1 small finely chopped red onion or 3 sliced green onions, 1 medium seeded and diced tomato, and 1 cup seeded and diced cucumber.

7. Pour the dressing over the lentil and herb mixture and toss gently to combine so everything is evenly coated.

8. Season with additional salt to taste and let the salad rest at room temperature for at least 15 minutes to allow flavors to meld, or chill briefly before serving.

Equipment Needed

1. Saucepan with lid
2. Fine-mesh sieve or colander
3. Tray or shallow bowl for cooling lentils
4. Small bowl for dressing
5. Whisk or fork for mixing dressing
6. Large mixing bowl for combining salad
7. Chef knife
8. Cutting board
9. Measuring cups and spoons

FAQ

Q: How long should I cook the lentils and how do I know when they are done? A: Simmer rinsed brown or green lentils in 3 cups water with a bay leaf and 1/2 teaspoon salt for 20 to 25 minutes until tender but not mushy; drain any excess liquid and let cool slightly.

Q: Can I use canned lentils instead of dried? A: Yes. Drain and rinse one 15-ounce can and fold them in at the end; skip the cooking step and reduce added salt since canned lentils may be salted.

Q: How far ahead can I make the salad? A: You can cook lentils a day or two ahead and store refrigerated. Assemble the salad and dressing a few hours before serving for best texture, or keep dressing separate and toss just before serving.

Q: My parsley or mint are wilted. What can I use instead? A: Substitute with fresh cilantro or a mix of cilantro and basil for a different but complementary flavor, or increase diced cucumber and tomato and skip the herbs if needed.

Q: How do I adjust seasoning and acidity? A: Taste after tossing. Add more lemon juice for brightness, more olive oil for silkiness, or a pinch of salt to bring flavors together. Black pepper and cumin can be increased in small increments to taste.

Q: How should I store leftovers and how long will they keep? A: Store in an airtight container in the refrigerator for up to 3 to 4 days. The salad will absorb dressing over time, so refresh with a splash of lemon juice and olive oil before serving if it seems dry.

Lebanese Lentil Salad Recipe Substitutions and Variations

Lentils: substitute canned chickpeas (rinsed and drained), cooked farro or barley for chew, or green Puy lentils if you want firmer texture.
Extra virgin olive oil: use avocado oil for a neutral, rich flavor, or good-quality grapeseed oil for a lighter mouthfeel.
Fresh lemon juice: replace with white wine vinegar or red wine vinegar for brightness, or a 50/50 mix of lemon and pomegranate molasses for sweet-tart depth.
Fresh flat leaf parsley: swap with fresh cilantro for a brighter note, chopped dill for a softer herb flavor, or finely chopped arugula for peppery green bite.

Pro Tips

1. Cook the lentils just until tender and then spread them out to cool quickly. That stops carryover cooking so you keep distinct, slightly firm pearls instead of a mushy mash.

2. Brighten and balance the dressing by tasting for acidity and salt. If the lemon feels sharp, whisk in a little extra olive oil or a pinch of sugar to round it out; if it is flat, add a touch more lemon or a grind of black pepper.

3. Chop the herbs and vegetables fairly small so every forkful has a mix of textures and flavors. For crunchier cucumber, seed it well and pat dry to avoid watering down the salad.

4. Let the salad rest at least 15 minutes before serving, or make it a few hours ahead and refrigerate. Flavors marry nicely over time, but if chilling, take it out 10 to 15 minutes before serving so the olive oil loses its chill and the aromatics shine.

Lebanese Lentil Salad Recipe

Recipe by Jot Punji

0.0 from 0 votes

I can’t get enough of how garlic, fresh herbs, and hearty lentils come together in this Lebanese Lentil Salad. It’s bright, bold, and the kind of salad that steals the spotlight any time of year.

Servings

servings

Calories

275

kcal

Equipment: 1. Saucepan with lid
2. Fine-mesh sieve or colander
3. Tray or shallow bowl for cooling lentils
4. Small bowl for dressing
5. Whisk or fork for mixing dressing
6. Large mixing bowl for combining salad
7. Chef knife
8. Cutting board
9. Measuring cups and spoons

Ingredients

1 cup brown or green lentils, rinsed
3 cups water
1 bay leaf (optional)
1/2 teaspoon salt for cooking
3 tablespoons extra virgin olive oil
3 tablespoons fresh lemon juice
2 cloves garlic, minced
1/2 teaspoon ground cumin
1/4 teaspoon black pepper, or to taste
1 cup fresh flat leaf parsley, finely chopped
2 tablespoons fresh mint, finely chopped
1 small red onion, finely chopped (or 3 green onions, sliced)
1 medium tomato, seeded and diced
1 cup cucumber, seeded and diced
Salt to taste for finishing

Directions

Combine 1 cup rinsed brown or green lentils, 3 cups water, 1 bay leaf if using, and 1/2 teaspoon salt in a saucepan and bring to a boil.
Reduce heat to a simmer and cook lentils until just tender, about 20 to 25 minutes; avoid overcooking so they hold their shape.
Drain lentils and discard the bay leaf, then spread them on a tray or shallow bowl to cool slightly and stop cooking.
In a small bowl whisk together 3 tablespoons extra virgin olive oil, 3 tablespoons fresh lemon juice, 2 cloves minced garlic, 1/2 teaspoon ground cumin, and 1/4 teaspoon black pepper.
Taste the dressing and adjust seasoning if needed.
In a large mixing bowl combine cooled lentils, 1 cup finely chopped flat leaf parsley, 2 tablespoons finely chopped mint, 1 small finely chopped red onion or 3 sliced green onions, 1 medium seeded and diced tomato, and 1 cup seeded and diced cucumber.
Pour the dressing over the lentil and herb mixture and toss gently to combine so everything is evenly coated.
Season with additional salt to taste and let the salad rest at room temperature for at least 15 minutes to allow flavors to meld, or chill briefly before serving.

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.