Lebanese Lentil Salad

"the lemon and mint are the secret to giving these basic lentils their middle eastern flavor."
 
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photo by Stardustannie photo by Stardustannie
photo by Stardustannie
Ready In:
1hr 10mins
Ingredients:
9
Serves:
4-6
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ingredients

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directions

  • 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.

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Reviews

  1. graffeetee
    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.
     
  2. Chef de Sucre
    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.
     
  3. DeeBee
    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.
     
  4. k w.3416
    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.
     
  5. lecole54
    Simply delicious and so easy! I'd definitely recommend using fresh mint if you can get it; fortunately we have some spearmint growing in our garden. Perfect dish for a steamy summer day.
     
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Tweaks

  1. k w.3416
    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.
     
  2. Nose5775
    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.
     

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