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Lebanese Lentil Salad with Garlic and Herbs

I love lentils, and this Lebanese Lentil Salad with Garlic and Herbs has some of my favorite flavors! And this tasty lentil salad is low-glycemic, vegan, dairy-free, and gluten-free, and could be South Beach Diet friendly with portion control. Use the Diet-Type Index to find more recipes like this one.

Click here to PIN Lebanese Lentil Salad with Garlic and Herbs!

Lebanese Lentil Salad with Garlic and Herbs found on KalynsKitchen.com

I love lentils which are a great low-glycemic and high fiber food even though they aren’t super low in carbs. And when it’s summer and I have those fresh herbs growing right outside my front door, I love to make salads like this Lebanese Lentil Salad with Garlic and Herbs. Recently I made the salad again and used quite a bit more herbs than I had when I first posted the recipe (back in 2010!) and decided I had to update the blog with this new and improved version. Of course if you don’t have fresh herbs readily available and have to buy them, you can certainly make the salad with less herbs than I used and it will still be good!

The recipe was adapted from Garlicky Lebanese Lentil Salad in Saveur October 2010, but I changed the proportions a bit the first time I made it for a more lemony salad and then changed it again for one with more herbs. And through the years I’ve made this with several types of lentils and all were good. When I made this with Jake to take the new photos, we couldn’t stop remarking about how good it was, and all that night I caught myself taking little tastes from the fridge. If you like lentils, garlic, and herbs, I promise you’ll make this salad over and over!

Lebanese Lentil Salad with Garlic and Herbs found on KalynsKitchen.com

Rinse lentils in a colander and pick out broken ones and any debris. Bring lentils to boil in 3 cups water (with a little salt if you like) and then lower heat and simmer until they’re tender 25-30 minutes. Cooking time is dependent on how fresh the lentils are. Older ones that have been on the shelf a while can take much longer to cook.

While lentils cook finely mince the garlic. Then heat 2-3 T olive oil in a large frying pan, add garlic, and cook over very low heat until garlic is fragrant but barely starting to get some color, about 7-8 minutes. (Don’t let it brown!) Turn off the heat.

Lebanese Lentil Salad with Garlic and Herbs found on KalynsKitchen.com

Wash fresh herbs in a salad spinner if needed, then coarsely chop. Whisk together lemon juice, 2 T olive oil, ground cumin and ground allspice.

Lebanese Lentil Salad with Garlic and Herbs found on KalynsKitchen.com

When lentils are tender, drain well and transfer to a bowl. Turn heat back on under the garlic and add the dressing mixture and heat about 1 minute, then pour heated dressing over lentils and gently stir to combine. Let the lentils cool for a few minutes if they’re really hot, then stir in chopped herbs, season with salt and fresh-ground pepper, and serve.

Lebanese Lentil Salad with Garlic and Herbs found on KalynsKitchen.com

This can be served warm or at room temperature. Leftovers will stay good in the fridge for a day or two, although I like it best freshly made.

More Tasty Recipes with Lentils:

Beans and Legumes Recipes Photo Index Page ~ Slow Cooker or Pressure Cooker
Lentil Salad with Green Olives, Red Bell Pepper, Green Onion, and Herbs ~ Kalyn’s Kitchen
French Green Lentil Salad ~ David Lebovitz
Sweet Potato, Lentil, and Raisin Stew ~ The Perfect Pantry

Weekend Food Prep:

This recipe has been added to a new category called Weekend Food Prep  to help you find recipes you can prep or cook on the weekend and eat during the week!

Lebanese Lentil Salad with Garlic and Herbs

Ingredients:

  • 1 C green lentils (or use brown lentils, which will cook a bit more quickly)
  • 2-3 T + 2 T extra-virgin olive oil
  • 10-12 cloves garlic, very finely minced (use more or less to taste and depending on the size of the garlic cloves)
  • finely chopped fresh mint (I used about 3/4 cup)
  • finely chopped fresh parsley (I used about 3/4 cup)
  • 4 T fresh-squeezed lemon juice (or slightly less if you’re not a big lemon an like I am)
  • 1 1/2 tsp. ground cumin
  • 1/4 tsp. ground allspice
  • salt and fresh ground black pepper to taste

Directions:

  1. Rinse lentils and pick out broken ones or any small stones. Put lentils in small pan with 3 cups water, bring to a boil, then simmer gently until lentils are tender, about 25-30 minutes. (Actual cooking time will depend on the freshness of the lentils. Older lentils will take longer to cook.)
  2. While lentils cook, very finely minced 10-12 fresh garlic cloves. Heat 2-3 T olive oil in small frying pan, add garlic, and cook over very low heat until garlic is very fragrant but barely starting to get some color, about 7-8 minutes. Turn off heat.
  3. While garlic cooks, finely chop desired amount of fresh mint and parsley. Whisk together lemon juice, other 2 T olive oil, ground cumin and ground allspice.
  4. When lentils are tender, drain well and transfer to a bowl. Turn heat back on under pan with the garlic, add lemon juice dressing mixture and heat about 1 minute. Pour heated dressing over the lentils, then gently stir to combine so all the lentils are well-coated with the dressing. (You can let it cool a little at this point if the lentils are pretty hot.)
  5. Stir in fresh herbs, then season the salad well with salt and fresh ground black pepper. Serve warm or at room temperature.
  6. This salad will keep in the fridge for a day or two, but leftovers will taste best if you let them come to room temperature. You may want to add some fresh squeezed lemon juice to brighten the flavor when you eat it.

Notes:

Recipe adapted from Garlicky Lebanese Lentil Salad in Saveur October 2010.)

Use more or less herbs to taste, depending on availability and how much you like fresh herbs

All images and text ©
Lebanese Lentil Salad with Garlic and Herbs found on KalynsKitchen.com

Low-Carb Diet / Low-Glycemic Diet / South Beach Diet Suggestions:
Salads made with dried beans or lentils are a great low-glycemic choice for any phase of the South Beach Diet. However, for phase one, portions should be limited to 1/3 to 1/2 cup dried beans. Since this Lebanese Lentil Salad with Garlic and Herbs is mostly lentils, keep that in mind and make serving sizes small. Lentils are not low in carbs, but they do have quite a bit of fiber. However, they wouldn’t be recommended for extremely low-carb diet plans.

Find More Recipes Like This One:
Use the Recipes by Diet Type photo index pages to find more recipes suitable for a specific eating plan. You might also like to Follow Kalyn’s Kitchen on Pinterest to see all the good recipes I’m sharing there.

Nutritional Information?
If you want nutritional information for a recipe, I recommend entering the recipe into Calorie Count, which will calculate it for you. Or if you’re a member of Yummly, you can use the Yum button on my site to save the recipe and see the nutritional information there.

Lebanese Lentil Salad with Garlic and Herbs found on KalynsKitchen.com

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62 comments on “Lebanese Lentil Salad with Garlic and Herbs”

  1. I'd happily serve this for Thanksgiving, or any other time. I've still got mint and parsley in my garden, too.

  2. This lentil salad looks very nice. Like Lydia, I also have parsley and mint from my little garden. Lentils are so good and also healthy. Thanks for the great recipe.

  3. Lydia and Simona, I really liked the salad. Hope you guys will try it.

  4. Kalyn, I recently discovered your site. Thanks so much for all the recipes. I'm anxious to try this one, but wanted you to know the link to the printer-friendly version of the recipe doesn't work as it should.
    Karen

  5. This is great . I do have these herbs in my garden and will be trying very soon . We make a similar looking salad ( with different dressing ) with black chickpeas and with lentils i think it will be great…

  6. I´m on my way out to buy lentils! This looks delicious and I am sure it tastes the same.

  7. I would actually be really happy to eat this at Thanksgiving. But I'm a lentil lov-ah, what can I say.

  8. I appreciate the nice feedback about the recipe; thanks everyone. I fixed the printer friendly link, thanks Karen for letting me know about that.

  9. This is excellent timing! I had been just thinking about some alternatives for Thanksgiving dinner too which would be suitable for my husband and I to eat. This looks great!

  10. What a yummy sounding recipe. Love anything with cumin! I'll probably sub lime juice for the lemon juice as our lime tree is in overdrive right now!

  11. just wanted to let you know i've recently found your blog, and have really enjoyed your recipes lately! i shared a couple on my blog, hope that's okay!

    definitely looking forward to trying this one; lentils is another new frontier for me. 🙂

  12. Liz I enjoyed this as a side dish for pork chops, so I can't see why you couldn't eat it with turkey.

    Susie, lucky you to have a lime tree.

    Erin, generally I don't mind people sharing my recipes as long as there is a link to the recipe on my blog, thanks.

  13. This salad looks amazing! I tend to overcook my lentils (subsequently, we eat a lot of dahl), so I'll have to watch them closely to reproduce this one. Thanks for posting:)

  14. What a pretty photo, Kalyn! I don't cook with lentils often enough, but always enjoy their texture and ability to take on the flavors of the spices and herbs they're mixed with.

  15. Kim, glad you liked it. I need to make dal more often, love it!

    Dara, thanks. I find this type of dish very hard to photograph!

  16. That recipe looks delicious! As a lentil lover, this is a perfect dish.

  17. CJ, another lentil lover here too!

  18. I am going to make a special trip to buy green lentils…this is my favorite kind of food to keep around so that I don't decimate the little bags of chips intended for the boys' lunches… Thank you!

  19. It's beautiful! I don't think I can wait till Turkey day!

  20. This looks so gorgeous, I have people for dinner on Friday and am doing a mezze, will definitely be doing this salad as part of it now. I found you on Vegolicious & really like all your recipes, I'm on there too. Will put you on my blogroll, thanks for the inspiration!

  21. Natalie, thanks! Glad to know you're enjoying the blog. Will check out your blog too.

  22. I believe that this dish indeed must have tasted totally out of the ordinary. The combination of ingredients is very unique. I would love to try it!

  23. Love the idea of this lentil salad, though I'd probably add some veggies to suit it to my taste.

  24. Yes, I can think of a few veggies that would be lovely added to this.

  25. Oh, this is for me, tagging it right away. Love lentils and all of those flavorings. Beautiful photos, too, and love the step-by-step.

  26. We did a French lentil salad with sausages that was excellent. It was flavored with thyme and bay leaves, and drizzled with a vinaigrette. I still remember that taste.

    Thanks for bringing back that taste memory!

  27. Nate, I can tell I'd love that version too. I could probably live on lentils.

  28. Kalyn, this was absolutely amazing – very tasty, quick and easy, healthy and cheap. I ate it as a main dish and it did not leave me wanting for anything more. I will definitely make this recipe again in the next few weeks.

  29. Peter, so glad you liked it. I also loved this salad.

  30. just had this tonight and was a hit! so yummy. i made with your recipe for sliced cauliflower and olive dressing. delish. we ate as main dish but next time will serve with a nice meat or fish. it will be made again and again. thanks for another winner…

  31. Hi Kalyn, I made this lentil salad last week. I loved it! http://payingtocook.blogspot.com/2011/02/lebanese-lentil-salad.html

    Thanks for all the delicious recipes.

  32. Emily, you're welcome! So glad you liked it.

  33. Wonderful! I just made a big batch and will be having it for lunch at work!

  34. Glad you are enjoying it!

  35. Found this via Pinterest and made it. Delicious! I added some fresh cut tomatoes at the end for some color, but otherwise followed exactly.

  36. Can someone clarify what 1 C of lentils are? Is a pound? A Kilo?? Thanks

  37. I made this over the weekend. Excellent. I had the mint and parsley in the garden. I also added some halved grape tomatoes since I had them on hand.

  38. I made this tonight for dinner, served w/ naan. Very quick, simple, & delicious. Looking forward to let it marinate over night & having it for lunch tomorrow! Thanks for the recipe.

  39. I added some golden raisins and feta cheese crumbles… yum!

  40. This recipe does make me miss my large herb garden, but it also reminds me to get out the jar of lentils that's always in the pantry!

  41. Awesome. Hoping to make it very soon. Though some ingredients are not available in Kentucky.

  42. so happy you re-posted this salad. Like you I keep taking spoonfuls of lentil salad, as I make them and from their place in the fridge after! Can't stop.

  43. I assume that ‘C’ stands for cup. What does ‘T’ stand for?

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  45. This looked like such a bullseye, spot-on, my kinda recipe that I made it once, saw it/made it disappear like a magic trick, and within the week I made it again to take to a friends lunch where once again it disappeared and the requests for the recipe came rolling in.
    Thank you!!

  46. can you freeze this?

    • It’s the fresh herbs that makes the salad so good and I think they will be pretty soggy after freezing. It will keep in the fridge well for several days though.

  47. So I just found your recipe and it is amazing. Such warm and happy flavors… I ended up tweaking it a little bit for cold salad for a party… First off I doubled everything, then I added a diced cucumber, a bunch of finely sliced green onions, a small finely chopped red onion and maybe 2-3 tablespoons of apple cider vinegar.

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