Ingredients
Salad
- 1 cup cooked lentils
- 1/3 cup fresh lemon juice
- 1/4 cup extra-virgin olive oil
- 2 bunches curly parsley, finely chopped
- 10 mint leaves, finely chopped
- ½ English cucumber, diced (or 2 small Persian cucumbers)
- 1/2 cup tomatoes, diced
- ⅓ cup red onion, finely diced
- 1 teaspoon kosher salt
- ½ teaspoon freshly ground black pepper
- ½ teaspoon sumac (optional but recommended)
For Cooking Lentils
- 1/2 cup uncooked French green or black lentils
- 1 bay leaf
- Water (enough to cover lentils in saucepan)
Instructions
- Cooked Lentils: In a medium saucepan, combine 1/2 cup uncooked lentils, 1 bay leaf, and enough water to cover the lentils. Bring to a boil, then cover and reduce heat to a simmer. Cook for 15 to 18 minutes, stirring occasionally, until lentils are tender but not mushy. Drain and set aside to cool.
- Prepare Dressing: In a bowl, mix together the cooked lentils, 1/3 cup fresh lemon juice, and 1/4 cup extra-virgin olive oil. Set mixture aside to marinate flavors.
- Chop Herbs and Vegetables: Finely chop 2 bunches of curly parsley and 10 mint leaves. Dice ½ English cucumber and 1/2 cup tomatoes. Finely dice ⅓ cup red onion.
- Combine Salad Ingredients: In a large mixing bowl, combine chopped herbs, cucumber, tomato, and red onion. Stir in the lentil dressing mixture to incorporate all ingredients evenly.
- Season and Serve: Just before serving, season salad with 1 teaspoon kosher salt, ½ teaspoon freshly ground black pepper, and ½ teaspoon sumac (if using). Toss well and serve fresh.
Notes
- Use fresh lemon juice for the best flavor in the dressing.
- Sumac adds a tangy, citrusy flavor but can be omitted if unavailable.
- French green or black lentils hold their shape well and are preferred for this salad.
- Mint leaves can be adjusted to taste; they provide a refreshing note.
- The salad is best served immediately but can be refrigerated for up to 1 day.
- Prep Time: 10 minutes
- Cook Time: 18 minutes
- Category: Salad
- Method: Stovetop
- Cuisine: Middle Eastern
- Diet: Vegan
