The Best Lebanese Lentil Salad – Easy Healthy Meal Prep High Protein Recipe
This Lentil Salads favorite is everything a modern home cook dreams of—fresh, vibrant, and incredibly satisfying. This Lebanese Lentil Salad brings together wholesome ingredients and bold Mediterranean flavors in a way that feels both nourishing and indulgent at the same time.
Among all Lebanese Salads, this recipe stands out for its perfect balance of textures. Tender lentils meet crisp cucumber, juicy tomatoes, and fragrant parsley, all coated in a bright lemon dressing. It’s the kind of Lentils Recipe that feels light yet filling, making it ideal for both quick meals and planned weekly prep.
What makes this dish shine in the world of Legume Recipes is its simplicity. You don’t need complicated techniques or hard-to-find ingredients. In fact, it’s one of the easiest Easy Lebanese Recipes you can make at home while still delivering restaurant-quality flavor.
This refreshing Lentils Salad pairs beautifully with traditional dishes like Kibbeh Recipe or grilled meats, but it’s just as satisfying on its own. As a classic Lebanese Salad, it brings together freshness, nutrition, and bold flavor in every bite.
Whether you're planning a quick dinner, prepping meals for the week, or simply craving something clean and delicious, this Lebanese Lentil Salad is the perfect go-to. It’s healthy, budget-friendly, and gets even better after chilling—making it a true must-try.
The Best Lebanese Lentil Salad
Healthy · Easy · Meal Prep Friendly · Ready in 35 Min
Ingredients
- 1.25 cups lentils (I use Goya dry brown lentils)
- 1.25 cups parsley (finely chopped)
- 0.5 cup red onion
- 1 cup cherry tomatoes
- 0.75 cup cucumber
- 0.5 cup feta cheese
- 0.3 cup olive oil
- 0.3 cup lemon juice
- 1.25 tsp ground cumin
- 0.75 tsp salt
- 0.75 tsp pepper
- 0.5 tsp dried mint
Instructions
- 1Rinse the lentils thoroughly, then cook them in water until tender yet firm. Drain and allow them to cool completely.
- 2While the lentils cook, chop parsley finely, dice the onion, slice tomatoes, and cube the cucumber.
- 3In a bowl, whisk together olive oil, lemon juice, cumin, salt, pepper, and dried mint until fully blended.
- 4Combine the cooled lentils with all chopped vegetables in a large bowl.
- 5Pour the dressing over the mixture and toss until everything is evenly coated.
- 6Refrigerate the salad for at least 30 minutes to allow flavors to develop.
- 7Top with feta cheese before serving and enjoy chilled.
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