Black Lentil Salad
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Time to read 2 min
25 min
5 min
2 pers
Salad / Side Dish
Palestine
Background
This black lentil salad is the kind of dish that sits easily on the table. It works as a side, a light meal, or part of a larger spread, and it’s built around ingredients that are familiar, flexible, and often already on hand. Lentils, greens, herbs, citrus, and olive oil come together in a way that feels both substantial and fresh.
Lentils have long been a staple in Palestinian kitchens. They’re affordable, nourishing, and adaptable, used in soups, stews, and mujaddara. But this dish is not traditional and we rely usually on brown lentils in the Palestinian kitchen.
This is a contemporary recipe built using the logic of the Palestinian table: lentils as a base, abundant herbs, sharp citrus, olive oil, and contrast in texture. In this dish we use ingredients available to us now, while still leaning on familiar combinations and instincts from home kitchens.
This dish balances softness and crunch, acidity and richness. Warm lentils meet crisp greens, bright lemon, sweet dried fruit, and deeply savory olive oil. The crispy fried onions on top bring everything together.
A Salad Built in Layers
What makes this salad work is contrast. The lentils are earthy and grounding, the greens sharp and fresh, the herbs aromatic. Pomegranate seeds and dried blueberries add small bursts of sweetness, while sumac brings acidity without heaviness.
Frying the onions separately and adding them at the end keeps their texture intact. They’re not just a garnish here—they’re an essential layer, adding depth and crunch that carries through every bite.
Like many everyday Palestinian dishes, this salad isn’t about precision. It’s about balance, tasting as you go, and adjusting based on what you have.
The Role of Olive Oil
Extra virgin olive oil is what ties the salad together. It coats the lentils, softens the sharpness of the lemon, and carries the flavor of the herbs. A good olive oil adds weight and warmth without overpowering the freshness of the greens.
This is the kind of dish where olive oil isn’t just part of the dressing—it’s part of the structure of the salad.
How-to-Video
Ingredients
120 g black lentils
1 white onion, thinly sliced
1 tbsp all-purpose flour
A small bunch of parsley leaves
A small bunch of fresh mint leaves
1 crunchy lettuce
1 bunch arugula
120 g dried blueberries
Pomegranate seeds
2 lemons
1 tsp salt
Extra virgin olive oil
Sumac
Directions
Cooking the Lentils
Place the lentils in a small pot and cover with water, about 1 cm above the lentils. Bring to a boil over medium heat and cook until the lentils are tender but still firm and holding their shape. Drain well, allow them to cool, and set aside.
Frying the Onion
Mix the sliced onion with the flour until evenly coated. Heat a generous amount of olive oil in a pan over high heat. Once the oil is hot, add the onions and stir continuously until golden and crispy.
Remove the onions and drain them in a strainer, then transfer to paper towels to remove excess oil. This step is important to keep them crisp.
Making the Salad
In a large bowl, combine the lettuce, arugula, mint, parsley, dried blueberries, pomegranate seeds, and lentils. Mix gently.
Dice half a lemon, including the peel, and add it to the bowl. Season with salt, the juice of the remaining lemon and a half, and a generous drizzle of olive oil. Toss well, adjusting seasoning to taste.
To Serve
Transfer the salad to a deep serving plate. Top with the crispy fried onions and finish with a light sprinkle of sumac.
Serve immediately, while the onions are still crisp.
