Lemony Lebanese Lentil Salad for a Refreshing Meal Boost

Experience the Lemony Lebanese Lentil Salad, a vibrant mix of protein-rich lentils and fresh veggies that transforms any meal into a Mediterranean escape.

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Prep Time 15

Cook Time 25

Chill Time 30

Total Time 1 10

Servings: 4 servings

Course: Salads

Cuisine: Mediterranean

Calories: 250

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Salad

1.25 cups brown or green lentils rinsed
1/4 cup fresh parsley finely chopped
1/4 unit red onion diced
1 cup cherry tomatoes halved
1 medium cucumber diced into 1/2-inch pieces
0.5 cups feta cheese crumbled

For the Dressing

0.3 cups extra virgin olive oil
0.3 cups freshly squeezed lemon juice
1.25 teaspoons ground cumin
to taste salt
to taste black pepper

Optional Extra

to taste dried mint

Equipment

Pot
Colander
Mixing Bowl
whisk
Knife
cutting board

Method

Step-by-Step Instructions

Cook the lentils by rinsing them under cold water, then boiling with 4 cups of water for 20-25 minutes until tender.
Cool the lentils by draining and spreading them on a plate to reach room temperature.
Prepare the vegetables by chopping parsley, dicing onion, halving tomatoes, and dicing cucumber.
Whisk together olive oil, lemon juice, and cumin in a bowl. Season with salt and pepper.
Combine the cooled lentils with the vegetables and the dressing in a large bowl and toss gently.
Chill the salad for at least 30 minutes before serving. Top with feta just before serving.

Nutrition

Serving: 1bowlCalories: 250kcalCarbohydrates: 30gProtein: 10gFat: 12gSaturated Fat: 3gPolyunsaturated Fat: 2gMonounsaturated Fat: 7gCholesterol: 15mgSodium: 300mgPotassium: 500mgFiber: 8gSugar: 3gVitamin A: 600IUVitamin C: 25mgCalcium: 150mgIron: 3mg

Notes

Store in an airtight container for up to 5 days; add fresh veggies before serving for maximum crunch.

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