Photo of Israeli Salad with Crispy Lentils by WW

Israeli Salad with Crispy Lentils

Total Time
25 min
15 min
10 min
This classic Mediterranean salad is known by different names throughout the Middle East, but no matter what you call it, it’s deliciously refreshing. Baked precooked lentils add a nutty crunch and protein boost. To extract every ounce of juice from a lemon or lime, roll it on the counter to soften it, then cut in half. Insert a fork into a cut half. Squeeze the citrus half, twisting the fork against the fruit.


Cooking spray

4 spray(s)

Steamed lentils

9 oz, packaged

Persian (mini) cucumber

1 pound(s), chopped (about 3 cups)

Grape tomatoes

3 cup(s), halved (about 1 lb)

Uncooked red onion(s)

½ cup(s), chopped, finely chopped

Fresh parsley

¼ cup(s), chopped

Fresh mint leaves

¼ cup(s), chopped

Olive oil

2 Tbsp

Fresh lemon juice

2 Tbsp, (from 1 lemon)

Kosher salt

1 tsp

Black pepper



  1. Preheat the oven to 400°F. Coat a small sheet pan with cooking spray.
  2. Rinse the lentils and lightly pat dry. Spread the lentils into an even layer on the prepared pan and lightly coat with cooking spray. Bake for 10 minutes. Let the lentils cool slightly.
  3. In a large bowl, combine the remaining ingredients. Fold in the lentils. Serve immediately.
  4. Serving size: 1 cup