green.recipes

Lentil Salad with Herbs and Lemon

Tender, intact lentils soak up a bright lemon and olive oil dressing while fresh herbs and crisp vegetables keep every bite lively.

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Lentil salad in a bowl with diced cucumber, quartered cherry tomatoes, onions and finely chopped fresh herbs, AI-generated imageAI-generated image
At a glance
  • 200 ggreen or brown lentils
  • 150 gcherry tomatoes
  • 120 gcucumber
  • 80 gred onion
  • 45 gfresh lemon juice
Serves 4

This is a room-temperature lentil salad in the style of the plant-forward dishes found on meze tables and in home kitchens around Turkey and the eastern Mediterranean. Lentils are simmered gently, dressed with lemon and good olive oil, and tossed with a generous amount of soft herbs.

The details that make it work are simple. The lentils are cooked only until tender with a little bite, then drained and dressed while still warm so they absorb the flavor instead of sitting in it. Red onion is softened briefly in the lemon juice to take off its sharpness, and the herbs go in at the end so they stay green and fragrant.

Serve it as a light main with flatbread, as part of a spread of meze, or as a side next to grilled vegetables. It tastes best after a short rest, and it keeps well in the refrigerator.

Lentil Salad with Herbs and Lemon

Formula & Method
Servings
4
Units
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Ingredients

Lentils

Dressing

Herbs and vegetables

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Preparation

  1. Step 013 min

    Tip the lentils onto a plate and pick out any small stones or damaged lentils. Rinse them in a fine mesh sieve under cold running water until the water runs mostly clear, then drain.

  2. Step 027 min

    Put the lentils in a medium saucepan with the 700 g water, the bay leaf and the smashed garlic clove. Bring to a boil over high heat, skimming off any foam that rises.

  3. Step 0315 min

    Reduce the heat to medium-low so the water bubbles gently (about 95 C / 203 F). Partly cover and cook for 15 minutes, then stir in the 3 g cooking salt.

  4. Step 048 min

    Keep simmering for 5 to 10 minutes more. Check by tasting a few lentils: they are ready when tender all the way through with a slight bite and no chalky center, and the skins are still intact. Add a splash of hot water if the pan looks dry before they are done.

  5. Step 0510 min

    While the lentils cook, put the diced red onion in a small bowl with the lemon juice and a pinch of the dressing salt. Leave for at least 10 minutes to soften and mellow.

  6. Step 065 min

    Drain the lentils well in a sieve and discard the bay leaf and garlic. Spread the lentils on a rimmed baking sheet or large plate for about 5 minutes so excess steam escapes and they do not turn mushy.

  7. Step 072 min

    In a large mixing bowl, whisk the onion and lemon juice mixture with the lemon zest, olive oil, pomegranate molasses, grated garlic, cumin, chili flakes, remaining dressing salt and black pepper.

  8. Step 0815 min

    Add the warm lentils to the dressing and fold gently with a spoon. Let the bowl stand for 15 minutes so the lentils absorb the dressing and cool to about room temperature.

  9. Step 092 min

    Fold in the cucumber, cherry tomatoes and spring onions, then add the parsley, mint and dill and fold again just until combined.

  10. Step 10

    Taste and adjust with a pinch of salt, a squeeze of lemon or a little more olive oil. The salad should taste bright and well seasoned. Serve at room temperature or lightly chilled.

Kitchen notes

  • Storage: refrigerate within 2 hours of making, in a covered container. Keep for up to 3 days. The herbs darken slightly over time but the flavor stays good.
  • Make ahead: cook, drain and dress the lentils up to 2 days ahead and store covered in the refrigerator. Add the cucumber, tomatoes and herbs shortly before serving so they stay crisp and green.
  • Serve with warm flatbread, a spoonful of thick yogurt on the side, or alongside roasted vegetables and meze. For a vegan meal, serve as it is.
  • Variations: add a handful of toasted chopped walnuts for crunch, crumbled white cheese for a salty note, or swap the dill for extra mint.
  • If you use red or split lentils, this recipe will not work, as they break down into a purée. Stick to green, brown or French-style green lentils.

Diet and allergens

Suitable for: Vegan, Vegetarian, Gluten-free, Dairy-free, Nut-free.

Contains: none of the allergens we track (sesame, tree nuts, peanuts, milk, egg, gluten, soy, celery, mustard, fish, crustaceans, molluscs, lupin).

Labels come from the ingredient list by fixed rules. If you cook for someone with an allergy, check the labels of packaged ingredients such as stock, spice blends, tahini and bread, since brands differ. How labels work.

Frequently asked questions

Do I need to soak the lentils?

No. Green and brown lentils cook in about 25 to 30 minutes without soaking. Just pick them over, rinse and drain.

How do I keep the lentils from turning mushy?

Cook at a gentle simmer rather than a hard boil, start checking for doneness a few minutes early, and drain and spread them out right away so they stop cooking.

Can I serve this salad warm?

Yes. It is good slightly warm, at room temperature or chilled. If serving warm, add the herbs and raw vegetables at the last minute.

What can I use instead of pomegranate molasses?

It is widely available in larger supermarkets and Middle Eastern grocers. If you leave it out, add a little extra lemon juice and a small pinch of sugar to keep the balance.

References and sources

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