Lebanese Lentil Salad
The ultimate comfort food that's both nourishing and easy to prepare! This Lebanese Lentil Salad features colorful ingredients and bright flavors. It's perfect for a light lunch or a hearty dinner, so why not make it tonight?
Equipment
- Wooden Spoon
- Mixing Bowl
- Frying Pan
- Skillet
- Chef's Knife
- Saucepan
- Whisk
- Large Pot
Ingredients
- 1 cup Green Lentils
- 4 tablespoons Extra-Virgin Olive Oil
- 12 cloves Garlic very finely minced
- 3/4 cup Fresh Mint finely chopped
- 3/4 cup Fresh Parsley finely chopped
- 4 tablespoons Lemon Juice fresh-squeezed
- 1.5 teaspoons Ground Cumin
- 1/4 teaspoon Ground Allspice
- Salt to taste
- Fresh Ground Black Pepper to taste
Instructions
- Start by rinsing the green lentils under cold water. This helps to remove any impurities or small stones. Take a moment to pick out any broken lentils, ensuring that only the good ones make it to the pot.
- In a small pan, add the rinsed green lentils along with 3 cups of water. Bring this mixture to a boil over high heat, then reduce to a gentle simmer. Cook the lentils until they are tender, which usually takes about 25 to 30 minutes. Keep in mind that the actual cooking time may vary depending on the freshness of your lentils.
- While the lentils are cooking, take the time to finely mince the garlic. You can use a knife or a garlic press to achieve a fine consistency, which will help infuse the salad with its rich flavor.
- Next, heat 2 to 3 tablespoons of extra-virgin olive oil in a small frying pan over low heat. Once the oil is warm, add the minced garlic. Cook it gently, stirring occasionally, until it becomes fragrant and just begins to take on a hint of color, about 7 to 8 minutes. Be careful not to let it burn; you want the garlic to be aromatic, not browned.
- As the garlic cooks, finely chop the desired amount of fresh mint and parsley. These herbs will add a fresh and vibrant taste to your salad.
- In a small bowl, whisk together the fresh-squeezed lemon juice, the remaining 2 tablespoons of extra-virgin olive oil, the ground cumin, and the ground allspice. This dressing will tie the salad together.
- Once the lentils are tender, drain them well and transfer them to a large mixing bowl. Allow them to cool slightly before proceeding, as this will help keep the fresh herbs vibrant.
- Turn the heat back on under the frying pan with the garlic. Add the lemon juice dressing mixture into the pan and heat it for about 1 minute. This will slightly warm the dressing and infuse it with the garlic flavor.
- Pour the heated dressing over the lentils in the bowl. Gently stir to combine, ensuring that all the lentils are well-coated with the dressing. As you mix, take care to keep the lentils intact and not mushy.
- Now, stir in the finely chopped mint and parsley. Season the salad generously with salt and fresh ground black pepper to taste. This step is crucial for maximizing flavor; don't be shy with the seasoning!
- Your Lebanese Lentil Salad can be served warm or at room temperature. It also keeps well in the fridge for a day or two. If you have leftovers, let them come to room temperature before serving again, and feel free to drizzle a bit of fresh lemon juice to brighten the flavors.
Notes
Extra tips or suggestions here.