Prep 40 mins
Cook 30 mins
the lemon and mint are the secret to giving these basic lentils their middle eastern flavor.
Make and share this Lebanese Lentil Salad recipe from Food.com.
- 1 cup lentils
- 4 cups water
- 3⁄4 cup red pepper, chopped
- 1⁄3 cup red onion, chopped
- 2 tablespoons of fresh mint, chopped
- 6 tablespoons olive oil
- 6 tablespoons lemon juice
- 2 cloves garlic, minced
- 6 ounces feta cheese, crumbled
- In saucepan, bring lentils and water to a boil, cook 30 minutes until tender, drain.
- Add pepper, onion and mint.
- Refrigerate at least 30 minutes or until ready to serve.
- Just before serving, add oil, lemon juice, garlic and feta.
- toss and serve.
i have made this salad several times now and love it! i use the french puy lentils but don't cook them as long as the recipe states. i use dried mint, and also reduce the garlic since in this recipe it is not cooked. i founf that this makes great leftovers, the flavors blend and intensify. i plan to make this a lot over the summer.
This was really good. I didn't know what to expect since it is my first experience with lentil salad, but it certainly won't be the last. The only change I made to the recipe was to lower the amount of oil. I do agree with one review that it is best served in smaller quantities since it is quite bold. I will be making this again.
I liked this. It was easy to prepare as I had all of the ingredients on hand. I used mint AND fresh basil. I cut out 1 tablespoon each of the oil and lemon juice and it was just right. I brought the lentils to a boil and then turned them down to a very low simmer for 25 minutes. They were almost a little too soft but most of them held their shape really well. I poured ice water over them to stop the cooking process. Good recipe and good for you, too.