Lebanese Lentil Salad with Parsley and Lemon

Fresh, vibrant and packed with flavour, this Lebanese Lentil Salad is a simple and nourishing dish that's perfect for lunch, meal prep or as a side. Tender lentils are tossed with fresh parsley, crunchy cucumber, sweet tomatoes and a zesty lemon dressing for a refreshing salad that's both satisfying and wholesome.

Ingredients

• 1 cup green or brown lentils, rinsed

• ½ tsp kosher sea salt

• ¼ cup extra virgin olive oil

• ¼ cup fresh lemon juice

• 1 tsp ground cumin

• ½ tsp black pepper

• 1 cup fresh parsley, finely chopped

• ½ cup red onion, finely diced

• 1 cup cherry tomatoes, halved

• ½ cup cucumber, diced

• ¼ cup vegan feta cheese, crumbled (optional)

  
  

Method

1. Cook the lentils in a pan with 4 cups of water for 20–25 minutes, until tender but still holding their shape. Drain and leave to cool.

2. In a small bowl, whisk together the olive oil, lemon juice, cumin, sea salt and black pepper.

3. In a large bowl, combine the cooled lentils, parsley, red onion, tomatoes and cucumber.

4. Pour over the dressing and toss gently until everything is well coated.

5. Top with crumbled vegan feta, if using.

6. Chill for 30 minutes before serving for the best flavour.

Notes

• Naturally gluten-free.

• Add chickpeas for extra protein.

• Fresh mint makes a lovely addition for an extra Lebanese-inspired flavour.

• Store in an airtight container in the fridge for up to 3 days.