This lentil salad combines the bright, fresh flavors of Tabbouleh with tender, protein-packed lentils. It's wonderful served with a warm wedge of flatbread for a light lunch, with a mezze platter, or as a side dish.
Course Lunch, Salad, Side Dish
Cuisine Mediterranean
Keyword french lentils, lentil salad, lentil tabbouleh
Place lentils in a colander and sort through them to remove any stones. Rinse lentils and place in a pot with enough water to cover by 2-inches. Add a pinch of salt and the bay leaf. Bring to a boil. Reduce heat and simmer, uncovered, until lentils are tender, about 25 minutes. Drain, discarding cooking liquid and bay leaf. Cool lentils to room temperature.
In a large bowl, whisk together lemon juice and zest, olive oil, 1 teaspoon kosher salt, and ½ teaspoon black pepper. Add cooked lentils, cherry tomatoes, cucumber, scallions, mint, and parsley. Toss to combine. Season to taste with additional salt and pepper.
The salad can be enjoyed right away, but you can also let the flavors develop for an hour or two in the refrigerator. If making ahead, withhold the mint and parsley and stir in just before serving.
Notes
*For the best texture and flavor, I love to use tiny green French lentilles du Puy in this salad. Many markets have started carrying this variety, but if you’re unable to find them, read about substitutions here.Lentils should be cooked until tender, but not falling apart. Adjust cooking time as recommended on the package for the variety you're using.