Middle Eastern Lentil Salad
Prep
20 mins
Cook
40 mins
Servings
6
Difficulty
Easy
This Middle Eastern lentil salad is one of my favorite dishes to make when I want something nourishing and satisfying without spending hours in the kitchen. The whole thing comes together in just an hour, and most of that is hands off cooking time. Lentils are packed with protein and fiber, making this salad incredibly filling and great for keeping you energized throughout the day. What I love most is how affordable it is to make, relying on simple pantry staples and fresh vegetables that won't break the bank. The warm spices and bright lemon dressing transform humble ingredients into something that feels special and restaurant worthy.
Ella x
Ingredients
- 500lentils
- 1onion
- 3garlic
- 2cucumber
- 2tomato
- 1red pepper
- 60 mllemon juice
- 120 mlolive oil
- 6 gsalt
- 3 gblack pepper
- 237 mlparsley
- 1 gcumin
- 1 gcoriander
Detail level
Instructions
- 1
Rinse the lentils and soak them in water for 30 minutes. Drain and set aside.
- 2
Chop the onion, garlic, cucumber, tomato, and red pepper.
Tip: Use a food processor or knife to get even pieces.
- 3
In a large pan, heat the olive oil over medium heat.
Tip: Use a non-stick pan to prevent sticking.
- 4
Add the cumin, coriander, salt, and black pepper to the pan and stir for 1 minute.
Tip: Use a spatula to mix well.
- 5
Add the chopped vegetables to the pan and cook for 5 minutes.
Tip: Stir occasionally to prevent burning.
- 6
Add the soaked lentils, lemon juice, and 250ml of water to the pan.
Tip: Stir well to combine.
- 7
Bring the mixture to a boil, then reduce the heat and simmer for 20 minutes.
Tip: Stir occasionally to prevent sticking.
- 8
Fluff the salad with a fork and garnish with parsley.
Tip: Serve warm or at room temperature.
- 9
Taste and adjust the seasoning if needed.
- 10
Serve immediately and enjoy!
Tip: Perfect as a side dish or light lunch.
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