Lentil Salad

Why You’ll Love This Recipe

You’ll love this Lentil Salad for its wholesome ingredients and bold, refreshing flavor. Lentils provide a hearty base that pairs perfectly with crunchy vegetables and tangy dressing. It’s high in protein and fiber, naturally vegetarian, and easy to customize. Whether served warm or chilled, it’s a versatile dish that works for any season.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• Green or brown lentils, rinsed and cooked until tender
• Cherry tomatoes, halved
• Cucumber, diced
• Red onion, finely chopped
• Carrot, grated
• Fresh parsley, chopped
• Fresh mint or cilantro, chopped (optional)
• Feta cheese, crumbled (optional)

For the Dressing:

• Olive oil
• Lemon juice or red wine vinegar
• Dijon mustard
• Garlic, minced
• Honey or maple syrup (optional)
• Salt and black pepper

Directions

1. Cook the lentils according to package instructions until just tender (about 20–25 minutes). Drain and let cool slightly.
2. In a large bowl, combine the cooked lentils, cherry tomatoes, cucumber, red onion, carrot, and herbs.
3. In a small bowl or jar, whisk together olive oil, lemon juice, Dijon mustard, garlic, honey, salt, and pepper.
4. Pour the dressing over the salad and toss until evenly coated.
5. Add crumbled feta, if using, and gently mix.
6. Serve warm, at room temperature, or chilled.

Servings and timing

This recipe serves 4–6 people.
Preparation time: 15 minutes
Cooking time: 25 minutes
Total time: 40 minutes

Variations

• Add Protein: Include grilled chicken, salmon, or hard-boiled eggs for a heartier meal.
• Vegan Option: Skip the feta or use a dairy-free alternative.
• Mediterranean Twist: Add kalamata olives, roasted red peppers, or artichoke hearts.
• Spicy Kick: Stir in a pinch of chili flakes or chopped jalapeño.
• Different Lentils: Use French green lentils (du Puy lentils) for a firmer texture that holds up well in salads.

Storage/Reheating

Store Lentil Salad in an airtight container in the refrigerator for up to 4 days. The flavors continue to develop as it chills, making it a great make-ahead meal. Serve cold or at room temperature. If the salad dries out slightly, refresh it with a drizzle of olive oil or a splash of lemon juice before serving. No reheating is needed.

FAQs

1. What kind of lentils work best for salad?

Green or brown lentils hold their shape well and have a nice, earthy flavor, making them ideal for salads.

2. Can I use canned lentils?

Yes, canned lentils work well for a quick version—just rinse and drain them before using.

3. Is Lentil Salad vegan?

It is vegan if you omit the feta or use a plant-based cheese alternative.

4. Can I make it ahead of time?

Absolutely! It stores well in the fridge and tastes even better the next day.

5. Can I serve it warm?

Yes, this salad can be enjoyed warm, chilled, or at room temperature.

6. What dressing goes best with lentils?

A simple lemon vinaigrette or Dijon mustard dressing enhances the lentils’ natural flavor perfectly.

7. How long does Lentil Salad last in the fridge?

It stays fresh for up to 4 days when stored in an airtight container.

8. Can I add grains like quinoa or rice?

Yes, adding grains can make the salad even more filling and texturally interesting.

9. What can I serve with Lentil Salad?

It pairs well with grilled meats, roasted vegetables, or crusty bread.

10. How do I keep the lentils from getting mushy?

Cook them just until tender and avoid overcooking—they should hold their shape when tossed with dressing.

Conclusion

Lentil Salad is a deliciously simple, protein-packed dish that’s perfect for healthy eating. With its mix of tender lentils, fresh vegetables, and zesty dressing, it’s a versatile salad that works for any occasion. Whether enjoyed as a light main dish or a flavorful side, this salad is proof that wholesome food can be both satisfying and full of vibrant flavor.

Lentil Salad

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Lentil Salad is a hearty, protein-rich, and refreshing dish made with earthy lentils, crisp vegetables, and a tangy lemon-Dijon dressing. It’s wholesome, high in fiber, and perfect for meal prep, light lunches, or healthy sides.

• Author: Laura
• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Total Time: 40 minutes
• Yield: 4–6 servings
• Category: Salad
• Method: Stovetop
• Cuisine: Mediterranean
• Diet: Vegetarian

Ingredients

• 1 1/2 cups green or brown lentils, rinsed
• 1 cup cherry tomatoes, halved
• 1 cup cucumber, diced
• 1/4 cup red onion, finely chopped
• 1 carrot, grated
• 1/4 cup fresh parsley, chopped
• 2 tablespoons fresh mint or cilantro, chopped (optional)
• 1/3 cup feta cheese, crumbled (optional)
• 3 tablespoons olive oil
• 2 tablespoons lemon juice or red wine vinegar
• 1 teaspoon Dijon mustard
• 1 clove garlic, minced
• 1 teaspoon honey or maple syrup (optional)
• Salt and black pepper to taste

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Instructions

1. Cook lentils according to package directions until tender but not mushy, about 20–25 minutes. Drain and cool slightly.
2. In a large bowl, combine cooked lentils, cherry tomatoes, cucumber, red onion, carrot, and herbs.
3. In a small bowl or jar, whisk together olive oil, lemon juice, Dijon mustard, garlic, honey, salt, and pepper.
4. Pour the dressing over the lentil mixture and toss to combine.
5. Add crumbled feta, if using, and gently mix.
6. Serve warm, at room temperature, or chilled.

Notes

• Green or brown lentils work best—they hold their shape well in salads.
• For a vegan version, omit the feta or use plant-based cheese.
• Chill the salad for 30 minutes before serving for best flavor.
• If using canned lentils, rinse and drain well before adding.
• Refresh leftovers with a drizzle of olive oil or lemon juice.

Nutrition

• Serving Size: 1 serving
• Calories: 280
• Sugar: 4g
• Sodium: 310mg
• Fat: 14g
• Saturated Fat: 3g
• Unsaturated Fat: 10g
• Trans Fat: 0g
• Carbohydrates: 28g
• Fiber: 9g
• Protein: 12g
• Cholesterol: 8mg