Add a touch of Lebanon to your table with our Warm Lentil Salad, a delicious mix of lentils, herbs, and spices in a refreshing lemon dressing!
Surprise! More Lentils! These buttery little beans are as versatile to cook with as they are easy to make. They are also incredibly inexpensive, particularly if you buy them in the bulk section.
Actually, the first time I ever bought lentils was last fall when I used them as part of my “autumn decor” (if you could even call it that). I bought yellow and red lentils and layered them in some mason jars with a candle in the middle.
I only started cooking with lentils about six weeks ago! So, tell me. Why haven’t you jumped on the lentil bandwagon yet? Oh, lentils. You complete me. How about Lebanese recipes? Let’s make a Lebanese lentil recipe! Let’s get cooking.
Table of Contents
Reasons to Love These Lentils
- Warm Lentil Salad is a satisfying meal that keeps you full longer, perfect for lunch or dinner.
- The blend of warm lentils, fresh veggies, and zesty dressing creates a delightful burst of flavors in every bite.
- This salad is loaded with proteins, fiber, and essential vitamins, making it a nutritious choice.
Recipe Ingredients
- Fresh Lemon Juice: Bright and tangy, lemon juice adds a refreshing and zesty kick to the salad.
- Cumin: Warm and slightly smoky, it infuses the salad with a distinctive, aromatic flavor.
- Fresh Mint Leaves: Cool and slightly sweet, they provide a refreshing contrast to the lentils and add a burst of freshness to the salad.
See the recipe card for full information on ingredients and quantities.
Variations
- Opt for French Green Lentils: The Puy variety offers a similar earthy flavor and holds its shape perfectly.
- Alternative to Grapeseed Oil: Avocado oil has a neutral flavor like grapeseed oil and a high smoke point.
- Use Baby Spinach: Baby spinach provides a mild, slightly sweet flavor and tender texture.
How to Make Warm Lentil Salad
Step #1: Measure out your lentils, place them in a fine mesh strainer or colander, and rinse with cold water. Sort through the lentils to pick out any stones or debris that may be left behind.
Step #2: Place the rinsed lentils in a medium saucepan and add 2 cups of water. Bring the water to a rapid simmer over medium-high heat. The water should be moving, but it shouldn’t be a full-on rolling boil. Turn the heat down to medium-low and cook for between 20 and 30 minutes. You want the water to maintain a soft simmer.
Step #3: Meanwhile, finely mince 8 cloves of garlic in a food processor (or use a sharp knife). Heat the grapeseed oil in a small skillet over medium-high heat until a small piece of garlic sizzles at once when tossed into the pan. Reduce the heat to medium-low and add all of the minced garlic. Sauté until the garlic is golden brown and crispy (about 6 to 8 minutes). Set aside.
Step #4: Chop up your fresh parsley, mint, and arugula. Set aside.
Step #5: In a small bowl, whisk together the olive oil, lemon juice, cumin, allspice, salt, and pepper.
Step #6: Once the lentils are tender, remove them from heat and drain any excess liquid. Return them to the pan and add the crispy garlic along with the mixture of olive oil, lemon juice, and seasonings. Toss well to coat.
Step #7: Fold in the fresh parsley, mint, and arugula. Taste and adjust salt and pepper as needed.
Step #8: Serve warm, accompanied by pita bread, or as a side dish with buttery cod (highly recommended).
Expert Tips
- Rinse Lentils Thoroughly: Rinsing lentils under cold water before cooking helps remove any dust or debris and improves their texture. This step ensures a clean, fresh taste in your salad.
- Achieving Perfect Lentils: To avoid mushy lentils, simmer them gently and frequently check their doneness. As soon as they’re tender but still firm, promptly drain the excess water to stop cooking and prevent them from turning to mush.
Frequently Asked Questions
Definitely! Feel free to experiment with different dressings, like adding a teaspoon of Dijon mustard to enhance the flavor with a tangy and slightly spicy twist.
Add the fresh parsley, mint, and arugula just before serving. This keeps them vibrant and crisp, preserving their bright flavors and preventing them from wilting in the warm lentils.
Storage Info
To store the Warm Lentil Salad, place it in an airtight container in the refrigerator, where it will stay fresh for up to 4 days. While the salad can be frozen for up to 2 months, it’s best enjoyed fresh.
To reheat, gently warm it on the stove over low heat or in the microwave for 1-2 minutes, just until heated through.
More Lentil Recipes that You’ll Love
Warm Lentil Salad Recipe
Ingredients
- 1 c. dried Brown Lentils
- 8 cloves Garlic
- 2 Tbsp. Grapeseed Oil
- 1/2 c. fresh Parsley - Curly or Italian
- 1/4 c. fresh Mint Leaves
- 1 c. Arugula Leaves
- 3 Tbsp. Olive Oil
- 3 Tbsp. freshly squeezed Lemon Juice
- 2 tsp. Cumin
- 1/2 tsp. Allspice
- 1/2 tsp. Salt
- 1/4 tsp. ground Black Pepper
Instructions
- Measure out your lentils, place them in a fine mesh strainer or colander, and rinse with cold water. Sort through the lentils to pick out any stones or debris that may be left behind.
- Place the rinsed lentils in a medium saucepan and add 2 cups of water. Bring the water to a rapid simmer over medium-high heat. The water should be moving, but it shouldn’t be a full-on rolling boil. Turn the heat down to medium-low and cook for between 20 and 30 minutes. You want the water to maintain a soft simmer.
- Meanwhile, finely mince 8 cloves of garlic in a food processor (or use a sharp knife). Heat the grapeseed oil in a small skillet over medium-high heat until a small piece of garlic sizzles at once when tossed into the pan. Reduce the heat to medium-low and add all of the minced garlic. Sauté until the garlic is golden brown and crispy (about 6 to 8 minutes). Set aside.
- Chop up your fresh parsley, mint, and arugula. Set aside.
- In a small bowl, whisk together the olive oil, lemon juice, cumin, allspice, salt, and pepper.
- Once the lentils are tender, remove them from heat and drain any excess liquid. Return them to the pan and add the crispy garlic along with the mixture of olive oil, lemon juice, and seasonings. Toss well to coat.
- Fold in the fresh parsley, mint, and arugula. Taste and adjust salt and pepper as needed.
- Serve warm, accompanied by pita bread, or as a side dish with buttery cod (highly recommended).
NOTES
Nutrition
The spices made it so warm and delicious, definitely keeping this recipe.
Tasty lentils! Used them as the bed for some grilled garlic chicken. I used baby spinach and cilantro instead of arugula and parsley, respectively, because that’s what I had on hand. Thanks! Man oh man, I love me some lentils.
Aren’t lentils the BEST? I always keep a few mason jars full of lentils in the pantry for last minute side dish needs 🙂