Ingredients
Cooked Lentils:
- 1 cup cooked French green or black lentils
Lemon Dressing:
- ⅓ cup fresh lemon juice
- ¼ cup extra-virgin olive oil
Salad:
- 2 bunches curly parsley, finely chopped
- 10 mint leaves, finely chopped
- ½ English cucumber, diced
- ½ cup diced tomatoes
- ⅓ cup red onion, finely diced
- 1 teaspoon kosher salt
- ½ teaspoon black pepper
- ½ teaspoon sumac (optional)
To Cook the Lentils:
- ½ cup uncooked French green or black lentils
- 1 bay leaf
- Water
Instructions
- Cook lentils: Add lentils, bay leaf, and water to a saucepan. Boil, then simmer 15–18 minutes until just tender. Drain and let cool.
- Combine cooked lentils with lemon juice and olive oil in a small bowl. Set aside.
- In a large bowl, mix parsley, mint, cucumber, tomatoes, and red onion.
- Add lentil mixture to vegetables and toss to combine.
- Season with salt, pepper, and sumac just before serving. Taste and adjust as needed.
- Serve immediately or chill before enjoying.
Notes
- Use French green or black lentils for best texture.
- Don’t skip the fresh herbs—they’re the heart of this salad.
- Add salt just before serving to keep veggies crisp.
- Prep Time: 15 minutes
- Cook Time: 18 minutes
- Category: Salad, Side Dish
- Method: Stovetop
- Cuisine: Mediterranean
- Diet: Gluten Free
Nutrition
- Serving Size: 1 serving
- Calories: 235 kcal
- Sugar: 3g
- Sodium: 408mg
- Fat: 11g
- Saturated Fat: 1.5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 9g
- Protein: 10g
- Cholesterol: 0mg
