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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.

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

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

Find it online: https://thefamilycooking.com/lentil-salad-2/