Why You’ll Love This Recipe

This Lentil Salad is the perfect combination of wholesome ingredients, offering a great balance of textures and flavors. The lentils provide a hearty base while the fresh vegetables add crunch and vibrancy. The simple vinaigrette dressing brings everything together with a tangy kick. Not only is it delicious, but it’s also highly nutritious, making it an excellent choice for meal prep, a light lunch, or a side dish for dinner. Plus, it’s easily customizable, allowing you to add your favorite ingredients.

Ingredients

• 1 cup dry lentils (green or brown), rinsed
• 4 cups water or vegetable broth
• 1 cucumber, diced
• 1 cup cherry tomatoes, halved
• 1/4 red onion, finely chopped
• 1/4 cup fresh parsley, chopped
• 1/4 cup crumbled feta cheese (optional)
• 1/4 cup Kalamata olives, pitted and sliced (optional)

For the dressing:

• 3 tablespoons olive oil
• 1 tablespoon red wine vinegar
• 1 teaspoon Dijon mustard
• 1 teaspoon honey or maple syrup
• Salt and pepper, to taste

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

Directions

1. Cook the lentils: In a medium pot, combine the lentils and water (or vegetable broth) and bring to a boil. Once boiling, reduce the heat to low, cover, and simmer for about 20-25 minutes or until the lentils are tender but not mushy. Drain any excess liquid and set the lentils aside to cool slightly.
2. Prepare the vegetables: While the lentils are cooking, chop the cucumber, cherry tomatoes, and red onion. Set them aside in a large mixing bowl.
3. Make the dressing: In a small bowl, whisk together the olive oil, red wine vinegar, Dijon mustard, honey (or maple syrup), salt, and pepper.
4. Assemble the salad: Add the cooked lentils to the bowl with the chopped vegetables. Toss everything together gently.
5. Finish the salad: Drizzle the dressing over the salad and toss to coat evenly. Add the parsley, feta cheese (if using), and olives, and toss again to combine.
6. Serve: Serve the salad immediately, or refrigerate for about 30 minutes to let the flavors meld. This salad can be enjoyed warm, room temperature, or cold.

Servings and Timing

Servings: 4-6
Prep time: 10 minutes
Cook time: 25 minutes
Total time: 35 minutes

Variations

• Add greens: For extra freshness, add some mixed greens like spinach or arugula to the salad.
• Roasted vegetables: Roast vegetables like bell peppers, sweet potatoes, or zucchini and toss them into the salad for more depth of flavor.
• Add protein: Top the salad with grilled chicken, shrimp, or chickpeas to make it a more filling meal.
• Make it vegan: Omit the feta cheese for a vegan-friendly version. You can also use a vegan dressing or maple syrup instead of honey.
• Spices: Spice it up by adding cumin, smoked paprika, or chili flakes to the dressing for extra warmth.
• Nuts and seeds: Add some toasted almonds, sunflower seeds, or pumpkin seeds for an added crunch.

Storage/Reheating

This Lentil Salad stores well in the refrigerator for up to 3 days. It’s great for meal prepping and makes an excellent make-ahead dish. If you’re storing it, keep the dressing separate until you’re ready to serve to prevent the salad from becoming too soggy. The salad can be eaten cold or at room temperature, so no reheating is necessary.

FAQs

Can I use canned lentils instead of dried lentils?

Yes, you can use canned lentils, which will save you time. Just be sure to drain and rinse them before using, and adjust the seasoning in the salad to taste.

Can I add other vegetables to the salad?

Absolutely! Feel free to add other vegetables like bell peppers, carrots, or celery for extra color and texture.

Can I make this salad ahead of time?

Yes, this salad actually benefits from sitting for a bit, as the flavors meld together. You can make it a few hours ahead or even the day before.

Is this salad gluten-free?

Yes, this Lentil Salad is naturally gluten-free, making it a great option for those with gluten sensitivities or following a gluten-free diet.

Can I make this salad spicy?

Yes, you can add a pinch of red pepper flakes or a diced jalapeño to the dressing to give it a spicy kick.

Can I use other types of lentils?

Yes, you can use different types of lentils, but keep in mind that red lentils cook faster and may break down more than green or brown lentils. Choose your preferred type based on texture preference.

How can I make the salad more filling?

To make the salad more filling, you can add some grilled chicken, roasted chickpeas, or even quinoa for added protein.

Can I use a different type of cheese?

Yes! If you don’t have feta, you can use goat cheese, Parmesan, or any other cheese of your choice.

How do I store leftover lentil salad?

Store the leftover salad in an airtight container in the refrigerator for up to 3 days. If you plan on storing it, it’s best to keep the dressing separate to maintain the freshness of the salad.

Can I serve this salad warm?

Yes, you can serve the salad warm, especially if you prefer the lentils to be slightly warm when mixed with the vegetables. However, it’s also great chilled or at room temperature.

Conclusion

Lentil Salad is a wholesome, nutritious, and easy-to-make dish that’s perfect for any occasion. Whether you’re enjoying it as a side or as a main course, this salad offers a perfect combination of flavors and textures that will leave you feeling satisfied. Packed with protein, fiber, and fresh vegetables, it’s a great option for meal prep, light lunches, or a healthy dinner. Versatile and customizable, this Lentil Salad will quickly become a favorite in your recipe rotation!

Lentil Salad

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Lentil Salad is a hearty and nutritious dish packed with protein, fiber, and fresh vegetables. With its earthy lentils, crisp veggies, and tangy vinaigrette, this salad is a light yet filling meal that’s perfect for any occasion.

• Author: Laura
• Prep Time: 10 minutes
• Cook Time: 25 minutes
• Total Time: 35 minutes
• Yield: 4-6 servings
• Category: Salad
• Method: Boiling, Tossing
• Cuisine: Mediterranean, Healthy

Ingredients

1. 1 cup dry lentils (green or brown), rinsed
2. 4 cups water or vegetable broth
3. 1 cucumber, diced
4. 1 cup cherry tomatoes, halved
5. 1/4 red onion, finely chopped
6. 1/4 cup fresh parsley, chopped
7. 1/4 cup crumbled feta cheese (optional)
8. 1/4 cup Kalamata olives, pitted and sliced (optional)

For the dressing:

• 3 tablespoons olive oil
• 1 tablespoon red wine vinegar
• 1 teaspoon Dijon mustard
• 1 teaspoon honey or maple syrup
• Salt and pepper, to taste

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Instructions

Cook the lentils: In a medium pot, combine the lentils and water (or vegetable broth) and bring to a boil. Once boiling, reduce the heat to low, cover, and simmer for 20-25 minutes, until lentils are tender. Drain any excess liquid and set aside to cool.

1. Prepare the vegetables: While the lentils are cooking, chop the cucumber, cherry tomatoes, and red onion. Set aside in a large mixing bowl.
2. Make the dressing: In a small bowl, whisk together olive oil, red wine vinegar, Dijon mustard, honey (or maple syrup), salt, and pepper.
3. Assemble the salad: Add the cooked lentils to the bowl with the chopped vegetables. Toss gently.
4. Finish the salad: Drizzle the dressing over the salad and toss to coat evenly. Add parsley, feta (if using), and olives, then toss again.
5. Serve: Serve immediately or refrigerate for 30 minutes to let the flavors meld. Enjoy warm, room temperature, or cold.

Notes

1. For extra freshness, add spinach or arugula to the salad.
2. If you want more flavor, try adding roasted vegetables like bell peppers or sweet potatoes.
3. This salad can be made vegan by omitting the feta cheese and ensuring the dressing uses maple syrup instead of honey.
4. Spice it up with chili flakes or cumin for added warmth in the dressing.

Nutrition

• Serving Size: 1 serving
• Calories: 300
• Sugar: 5g
• Sodium: 200mg
• Fat: 18g
• Saturated Fat: 3g
• Unsaturated Fat: 12g
• Trans Fat: 0g
• Carbohydrates: 30g
• Fiber: 12g
• Protein: 12g
• Cholesterol: 10mg