Name: Cold Middle Eastern Lentil Salad
Prep time: 5 min
Cook time: 18 min
Total time: 23 min
Cuisine: Middle Eastern
Ingredients: 1 Cup Dry Brown Lentils (2 1/2 Cups Cooked); 1 1/2 Cups Chopped Persian Cucumber (about 2 small cucumbers); 1 Cup Diced Red Onion; 1/2 Cup Chopped Flat-Leaf Parsley; 2 TB Finely Chopped Mint (2 tsp dried); 1/2 Cup Chopped Roasted Red Pepper; 3 TB Fresh Lemon Juice; 3 TB Extra Virgin Olive Oil; ½ Tsp Cumin; 1/2 Tsp Smoked Paprika; ¼ Tsp Coriander; 1/4 Tsp Cinnamon or Allspice; Salt & Black Pepper (to taste)

Cold Middle Eastern Lentil Salad

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This Cold Middle Eastern Lentil Salad is healthy, delicious, and packed with plant-based protein. Packed with crisp cucumber, red onion, roasted red pepper, fresh herbs, and a spiced lemon vinaigrette. Naturally gluten-free, vegan, and allergy-free, this quick and easy recipe is perfect for meal prep and served for lunch, dinner, or as a side dish.

Author: Rebecca Pytell
Prep Time: 5 Minutes
Cook Time: 18 Minutes
Total Time: 23 minutes
Yield: 4-6 Servings 1x
Category: Side, Main
Method: Stove-Top
Cuisine: Middle Eastern

Ingredients

Scale

1 Cup Dry Brown Lentils (2 1/2 Cups Cooked)
1 1/2 Cups Chopped Persian Cucumber (about 2 small cucumbers)
1 Cup Diced Red Onion
1/2 Cup Chopped Flat-Leaf Parsley
2 TB Finely Chopped Mint (2 tsp dried)
1/2 Cup Chopped Roasted Red Pepper
3 TB Fresh Lemon Juice
3 TB Extra Virgin Olive Oil
½ Tsp Cumin
1/2 Tsp Smoked Paprika
¼ Tsp Coriander
1/4 Tsp Cinnamon or Allspice
Salt & Black Pepper (to taste)

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Instructions

Cook the lentils according to package directions. I recommend doing so in advance. Add them to a pot with 3 cups of water. Bring to a boil, then reduce the heat and simmer for 18–20 minutes, just until tender (not mushy). You can drain and rinse them with cold water to cool them quickly before adding them to a large mixing bowl.
Add the chopped cucumber, diced red onion, chopped parsley, mint, and roasted red pepper to the cooked lentils and toss together.
Whisk together the lemon juice, olive oil, and spices until combined before pouring the vinaigrette over the salad.
Mix together the salad so everything is coated in the vinaigrette. Taste and adjust any seasonings if needed.
Chill the lentil salad for a minimum of 30 minutes, but ideally 1-2 hours before serving for optimal flavor (overnight is best!).

Notes

You can use canned lentils. You will need 2 cans, which is about 3 cups, so use slightly less. Make sure to rinse them well before adding them to the salad.
If you can't find Persian cucumbers, use an English cucumber.
Leftovers: For meal prep or storing leftovers, store the lentil salad in a closed container for 5-6 days.

Nutrition

Serving Size: 1 Serving

Find it online: https://strengthandsunshine.com/cold-middle-eastern-lentil-salad/