Lentil Mediterranean Salad
A make-ahead Jain lentil Mediterranean salad with brown lentils, cucumber, tomato, herbs, and lemon-cumin dressing. No onion or garlic.
Ingredients
For the salad
- 1 1/2 cups cooked brown or green lentils from about 3/4 cup dried; cooled and drained well
- 1 cup cucumber diced; Persian or English, seeded if watery
- 1 cup tomato diced ripe tomato or cherry tomatoes
- 1/2 cup red or yellow bell pepper finely diced
- 1/2 cup flat-leaf parsley packed, finely chopped
- 1/3 cup cilantro finely chopped
- 1 tablespoon mint optional, finely chopped
- 1/2 cup feta optional, crumbled; or paneer cubes
- 1 handful pitted olives optional
For the lemon-cumin dressing
- 1/3 cup lemon cumin dressing plus more to taste, up to 1/2 cup; jarred or homemade
- 1 lemon extra squeeze to finish, optional
- 1/2 teaspoon toasted cumin powder bhuna jeera
- 1 pinch chaat masala or kala namak (black salt)
- 1 pinch dried oregano optional
- black pepper to taste
- salt to taste
- Kashmiri chili powder optional, for color
Instructions
Cool and dry the lentils
- If cooking from dried, rinse lentils, simmer in unsalted water until tender with a soft bite (about 18 to 25 minutes), drain, and cool fully on a plate.
- If using leftover cooked lentils, make sure they are cold. Pat dry if they look wet.
Chop the veg and herbs
- Dice cucumber, tomato, and bell pepper. Finely chop parsley and cilantro (and mint if using).
- Add vegetables and herbs to a wide mixing bowl with the cooled lentils. Keep optional feta and olives aside.
Dress and season
- Pour about 1/3 cup lemon-cumin dressing over the bowl. Add toasted cumin powder, chaat masala or black salt, black pepper, salt, and oregano if using.
- Fold gently until the lentils are lightly coated and the herbs cling. Taste and add more dressing or lemon if needed.
Finish and serve
- Fold in feta and olives if using. Rest 5 to 10 minutes so the lentils pick up the lemon-cumin.
- Serve cool or at room temperature.
Notes
Cool lentils fully before dressing; warm lentils wilt herbs and water down cucumber.
Start with less dressing and add; lentils drink it slowly.
Use whole brown or green lentils only; skip red split masoor for this texture.
For lunchboxes, keep delicate herbs and feta partly separate for day-two brightness.
Store leftovers airtight in the fridge up to 3 days; refresh with lemon before serving.
Tried this recipe?Let us know how it was!