Fresh Lentil Salad

This Lebanese inspired lentil salad is great for summer, it can be served hot or cold!


  • 1 cup dry brown lentils
  • 4 Tbsps olive oil
  • 4 cloves of garlic
  • 4 Tbsps fresh lemon juice
  • 3/4 cup fresh parsley
  • 1/4 cup fresh mint
  • 1 ½ tsp ground cumin
  • ¼ tsp ground allspice (or Lebanese 7 spices)
  • Salt and pepper to taste


  • Pot
  • Pan
  • Spatula for stirring
  • Knife
  • Chopping board
  • Measurement utensils


  1. Boil lentils in the pot with 3 cups water.
  2. When they have boiled, turn the heat down to simmer until lentils are tender (this will roughly take 25 minutes).
  3. When they are tender, remove from heat, drain thoroughly, return to the pot and set aside.
  4. Chop the garlic very finely.
  5. Heat 2 tbsps of olive oil the frying pan, add the chopped garlic, and sauté over very low heat until garlic is barely starting to get some color (roughly 7 minutes).
  6. Turn off heat.
  7. Mix together the lemon juice, 2 Tsp. of olive oil, cumin and allspice.
  8. Turn heat back on under pan with the garlic, add lemon juice dressing mixture, and heat (about 1 min).
  9. Pour the heated dressing over the lentils.
  10. Gently stir to combine until lentils are well-coated.
  11. Chop or shred the mint and parsley (I prefer to finely chop mine).
  12. Stir in the mint and parsley.
  13. Season well with salt and black pepper and a splash of fresh lemon juice.

Nb. This salad can be served hot or cold.


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