Lentil Salad with Crunchy Vegetables and Sumac
Looking for a light and flavorful starter to accompany your mezze? This lentil salad is a Lebanese classic reinvented, perfect for a colorful meal. The lentils bring a soft texture, the crunchy vegetables and tangy sumac evoke the best street salads in Beirut. If you're wondering what typical Lebanese dishes are, know that salads like this are essential: they are rich in fresh herbs and spices, often served as mezze. With this easy recipe, you'll travel straight to Lebanon without leaving your kitchen.
Ingredients
- green lentils200 g
- cucumber1
- cherry tomatoes150 g
- red onion1
- fresh parsley1 bunch
- fresh minta few sprigs
- sumac1 tablespoon
- lemon juice3 tablespoons
- olive oil4 tablespoons
- saltto taste
- black pepperto taste
Instructions
- 1
Rinse the lentils and cook them in a pot of boiling salted water for 20 minutes, until tender but still firm. Drain and let cool.
- 2
Meanwhile, dice the cucumber, quarter the cherry tomatoes, and finely slice the red onion. Chop the parsley and pick the mint leaves.
- 3
In a large bowl, combine the cooled lentils with the prepared vegetables, parsley, and mint.
- 4
In a small bowl, make the dressing: whisk together the lemon juice, olive oil, sumac, salt, and pepper.
- 5
Pour the dressing over the salad and toss gently. Refrigerate for 10 minutes before serving to let the flavors meld.
- 6
Adjust seasoning if needed and serve chilled, with Lebanese pita bread.
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