Lebanese Lentil Salad
photo by Stardustannie
- Ready In:
- 1hr 10mins
- 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.
Questions & Replies
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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.
This was a simple and plain grain salad recipe. While that might work for some, I won't make it again. There are too many out there! For my next meal/leftovers, I added garlic powder, extra lemon juice, salt and pepper to taste, and lemon zest to add a little extra flavor. Those changes helped make it better but still not excellent.
This is delicious; I've had the recipe for a while and made it several times (most recently for a 4th of July barbecue) and everyone who tries it is impressed. I really like the flavor of the mint. This time, I found there was too much dressing (I think this may be in part because I didn't use the full amount of cheese), so if your measurements are a bit loose, it might be a good idea to whisk those ingredients together and then add as needed. I've successfully used balsamic vinegar instead of lemon juice; it's a different flavor, but still very tasty.