Arabian Lentil Salad

Recipe by caber

  • Time needed: 30min.
  • Calories per serving: 268
  • Servings: 3 Servings
  • Difficulty: 2
  • Rating: 5.00 based on 2 reviews

Simple and delicious


• 1 can of lentils (265 g drained)
• 300 g tomatoes
• 0.5 cucumber, (250 g)
• 4 tbsp lemon juice
• salt and pepper
• 3 tbsp good olive oil
• 1 shallot
• 2 cloves of garlic
• 1 tbsp oil
• 1 tsp Cumin
• 6 stalks parsley
• 6 stalks Peppermint
• Organic lemon wedges


1. Drain lentils in a colander. Halve and remove seeds from tomatoes, peel, halve and core cucumber and cut both tomato and cucumber 1cm cubes. Wisk 4 tbsp lemon juice with salt and pepper and 3 tbsp good olive oil. Mix with tomatoes and cucumbers.
2. Finely dice shallot and garlic. Heat 1 tbsp oil in a small pan. Add shallots and 1 tsp cumin and fry over medium heat until the shallots are translucent. Add garlic and fry briefly. In a bowl mix lentils, tomatoes and cucumber.
3. From 6 stalks of parsley and 6 stems peppermint pluck the leaves, chop finely and mix into salad. Allow salad to rest for a min of 30 min. Serve with organic lemon wedges.

2 reviews for “Arabian Lentil Salad”

  • review by:

    Tasty and refreshing!

  • review by:

    Made this for lunch today. Not a great fan of lentils but I really enjoyed it. Will definitely make it again.

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