Lentil Salad Recipe Recipe
This Mediterranean-inspired lentil salad recipe is bursting with flavor! Cold and refreshing, it's made with simple ingredients in just 30 mins!
How to Make the Best Lentil Salad Recipe
This Mediterranean-inspired lentil salad is a celebration of fresh, wholesome ingredients that come together in under 30 minutes. Packed with protein-rich lentils, crisp vegetables, and a bright lemon-herb dressing, it’s a dish that proves healthy eating doesn’t have to be complicated. The combination of French or brown lentils with ripe cherry tomatoes, refreshing cucumbers, and aromatic herbs creates a salad that’s as nutritious as it is delicious.
What makes this recipe truly special is its versatility and make-ahead convenience. You can prepare it in advance and actually improve its flavor as it sits—the lentils gently absorb the olive oil and lemon juice, deepening the overall taste. It’s perfect as a standalone lunch, a light dinner, or even as a side dish at gatherings. For those looking to add extra protein and richness, crumbled feta cheese transforms it into something even more indulgent.
The beauty of this salad lies in its customization potential. Prefer less mint? Go ahead and reduce it. Want more garlic punch? Add another clove or two. The base recipe is forgiving and welcomes your personal touches, making it an ideal recipe to return to again and again throughout the seasons.
Lentil Salad Recipe
This Mediterranean-inspired lentil salad recipe is bursting with flavor! Cold and refreshing, it's made with simple ingredients in just 30 mins!
Ingredients
Main Ingredients
Dressing
Instructions
Cooking the Lentils
- Place lentils in a medium pot with 4 cups water and bring to a boil, then lower to a simmer, cover and cook until al dente.
- Check at 15 minutes, then check every few minutes to ensure they don't overcook.
- Drain and soak in cold water until cooled.
Assembling the Salad
- While the lentils are cooking, prep the cucumbers, tomatoes, bell pepper, onion, mint and parsley and place in a large bowl.
- Add the drained, cooled lentils to the bowl.
- Grate the garlic over the bowl, add the lemon zest, olive oil, salt, pepper and cumin and fresh lemon juice.
- Give a good stir to combine well. Adjust salt and lemon to taste.
- As the salad sits, the lentils may soak up the salt and lemon, so add more as necessary—especially if making this ahead. Always taste before serving.
Storage and Serving
- Store in an airtight container in the refrigerator for up to 4 days.
- Serve as is or over a bed of dressed baby arugula; add feta cheese if you like.
