Lebanese Lentil Salad

Ingredients

• 190 g (1 cup)brown or green lentils, rinsed
• 710 ml (3 cups)water or low-sodium vegetable stock
• 1 mediumred onion, finely diced
• 1 largecucumber, deseeded and diced
• 2 mediumtomatoes, deseeded and diced
• 15 g (½ cup), packedfresh parsley, chopped
• 15 g (¼ cup)fresh mint, chopped (optional)
• 40 g (⅓ cup)pine nuts, toasted, or chopped walnuts
• 3 clovesgarlic, minced
• 60 ml (¼ cup)extra-virgin olive oil
• Juice of 2 lemons, plus zest of 1 lemonlemons
• 1 teaspoonground cumin, toasted if possible
• ½ teaspoonground allspice or a pinch of cinnamon (optional)
• To tastesalt and freshly ground black pepper
• Optionalcrumbled feta or labneh; Greek yoghurt can replace the labneh

Instructions

1. 1

   Rinse the lentils

   Rinse the lentils under cold water until it runs clear, picking out any small stones or debris.

2. 2

   Simmer until tender

   Put the lentils and water or stock in a medium saucepan. Bring to a gentle boil, then lower the heat and simmer uncovered for 18–20 minutes, until tender but not mushy.

3. 3

   Drain and cool

   Drain off any excess liquid and leave the lentils to cool slightly.

4. 4

   Toast the nuts

   While the lentils cook, toast the nuts in a dry frying pan over a medium heat for 3–5 minutes, tossing often until golden and fragrant. Take them out of the pan and leave to cool.

5. 5

   Toast the spices

   Gently toast the cumin, and the allspice if using, in a small pan for 30 seconds until aromatic. Crush them lightly with the side of a spoon or in a spice grinder.

6. 6

   Whisk the dressing

   In a bowl, whisk together the olive oil, lemon juice, lemon zest, minced garlic, toasted spices, salt and pepper.

7. 7

   Combine the salad

   Put the warm lentils, red onion, cucumber, tomatoes, parsley and mint in a large bowl.

8. 8

   Dress and toss

   Pour the dressing over the salad and toss gently until everything is coated.

9. 9

   Add the cheese

   If using feta or labneh, fold it in at the end.

10. 10

    Finish with nuts

    Scatter the toasted nuts over the salad just before serving to keep them crunchy.

11. 11

    Rest before serving

    If possible, leave the salad for 10–15 minutes so the flavours can mingle.

What is Lebanese lentil salad?

This salad brings together lentils, fresh vegetables, herbs and a lemon-and-olive-oil dressing in a style that suits the bright, herb-led flavours found in Lebanese cooking. It can be served warm or chilled, making it easy to enjoy as a main dish or alongside a larger meal.

The lentils give the salad substance, while cucumber, tomato, parsley and mint keep each bite fresh. Toasted nuts add a crisp, savoury finish.

Nutrition and macros by portion

The nutrition label shows one serving as written: 350 calories, 12g protein, 45g carbs, 15g fat.

The lentils and vegetables provide most of the carbohydrates, while the olive oil and nuts contribute much of the fat. Lentils, with optional feta or labneh, supply protein. For a balanced plate, serve a portion with extra non-starchy vegetables or a leafy side.

Choose lentils that hold their shape

Lentils: Brown or green lentils are specified because they stay distinct when cooked. Check them as they simmer; they should be tender but not falling apart.

Cooking liquid: Water keeps the flavour clean, while low-sodium vegetable stock gives the lentils extra savouriness without making the dressing less prominent.

Get the dressing balanced

Citrus: Lemon juice brings acidity, and the zest adds a fragrant citrus note. Whisk them with the olive oil and garlic so the dressing coats the lentils and vegetables evenly.

Spices: Briefly toasting the cumin, and optional allspice, brings out their aroma. Crush them lightly after toasting so they blend into the dressing.

Keep the vegetables fresh

Cucumber and tomatoes: Deseeding them helps limit excess liquid in the salad while keeping their fresh flavour and texture.

Herbs: Parsley and optional mint bring colour and fragrance. Chop them shortly before mixing, and toss gently so the softer ingredients keep their shape.

Watch the texture and timing

Lentils: Start checking near the end of the 18–20-minute simmer. Drain them as soon as they are tender, since residual heat can soften them further.

Nuts: Toast them for 3–5 minutes, tossing often, and remove them when golden and fragrant. Add them at the end to preserve their crunch.

Serve it your way

Temperature: The salad works warm after the lentils have cooled slightly, or chilled after resting in the fridge. Giving it 10–15 minutes to sit before serving helps the flavours come together.

Pairings: Serve it with flatbread, grilled vegetables or a simple soup. Feta or labneh can be folded in at the end for a creamy finish.

Recipe notes & tips

• Rinse the lentils carefully and check for small stones before cooking.
• Use a timer, but taste the lentils near the end of cooking to catch them before they turn mushy.
• Deseed the cucumber and tomatoes to help keep the salad from becoming watery.
• Toast the nuts in a dry pan and keep them separate until just before serving.
• Let the lentils cool slightly before mixing so the fresh vegetables retain their texture.
• Add the optional feta or labneh at the end and fold it in gently.

Variations

• Use walnuts: Swap the pine nuts for chopped walnuts and toast them until fragrant.
• Add mint: Include the optional fresh mint for a more pronounced herbal note.
• Finish with labneh: Fold in labneh at the end for a creamy, tangy addition.
• Use feta: Add crumbled feta just before serving for a salty finish.
• Change the spice: Choose the optional allspice or a pinch of cinnamon for gentle warmth.

Common mistakes to avoid

• Overcooking the lentils: Simmer only until tender but not mushy, checking them near the end of the stated cooking time.
• Skipping the rinse: Rinse the lentils under cold water and pick out any stones or debris before cooking.
• Leaving excess liquid: Drain the lentils well so the dressing does not become diluted.
• Burning the nuts: Toss them often over medium heat and remove them when golden and fragrant.
• Adding nuts too early: Scatter them on just before serving to keep their crunch.
• Tossing too roughly: Mix gently so the cooked lentils and diced vegetables remain intact.

How to store

Store leftovers in an airtight container in the fridge and use within 3 days. The salad can be served chilled or brought to room temperature; add the toasted nuts just before serving if storing them separately. Avoid reheating once the fresh vegetables have been mixed in.

Frequently asked questions