Middle Eastern Lentil Salad

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45 minutes 6 Servings Print RecipeEmail Recipe


1cupdried lentils
1⁄2cupolive oil
5tablespoonlemon juice
3tablespoonfresh parsley (minced)
2clovegarlic (crushed)
3⁄4teaspoonground cumin
1⁄4teaspoonground black pepper
2tablespoonfresh cilantro (minced)


Heat lentils and water in medium saucepan to boiling; reduce heat. Simmer, uncovered, until lentils are firm-tender, about 30 minutes.

Meanwhile, whisk oil, lemon juice, 3 tablespoons parsley, the garlic, cumin, salt, and pepper together in medium bowl.

Drain lentils well. While still warm, add to dressing; toss well. Arrange on serving plate; sprinkle with cliantro. Refrigerate, covered, at least 3 hours, or overnight, before serving.


It is important that the lentils are firm–tender, not overcooked. Preparation time does not include refrigeration time.

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