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4.51 from 182 votes

Lentil Salad

Recipe from Two Peas and Their Pod

Fresh, healthy lentil salad made with tender lentils, crisp vegetables, fresh herbs, and a bright lemon dressing. Packed with protein and fiber, it’s perfect for meal prep, easy lunches, or a simple side dish.
Prep Time5 minutes
Cook Time15 minutes
Total Time20 minutes
Course: Salad
Cuisine: Mediterranean
Keyword: cucumber, herbs, lentil, lentil salad
Servings: 6
Calories: 217kcal

Ingredients

For the salad:

  • 1 cup uncooked green lentils, rinsed well and picked over
  • 3 cups water (or vegetable broth)
  • 1 bay leaf
  • 1 English cucumber, finely diced
  • 1 red bell pepper, stemmed, seeds removed, and finely diced
  • 1/2 small red onion, finely diced
  • 1/4 cup chopped Italian parsley
  • 1/4 cup chopped fresh mint leaves
  • 1/3 cup crumbled feta cheese, optional

For the dressing:

  • 1/4 cup olive oil
  • 2 teaspoons lemon zest
  • 2 tablespoons fresh lemon juice
  • 1 teaspoon Dijon mustard
  • 1 teaspoon honey or pure maple syrup
  • 1 clove garlic, minced
  • Kosher salt and black pepper, to taste

Instructions

  • In a large saucepan, combine the lentils, water or broth, and bay leaf. Bring to a boil over medium high heat and then turn to low and cook for 15 to 20 minutes or until lentils are soft, but still slightly firm. Do not overcook or the lentils will be mushy.
  • While the lentils are cooking, make the dressing. In a small bowl or jar, whisk together the olive oil, lemon zest, lemon juice, Dijon mustard, honey or maple syrup, garlic, salt, and pepper. Set aside.
  • When the lentils are done cooking, use a colander to drain the lentils. Discard the bay leaf. Rinse quickly with cold water. Transfer to a large bowl.
  • Add the cucumber, red pepper, red onion, parsley, mint, and feta cheese, if using, to the bowl. Stir. Drizzle with dressing and toss until well combined. Serve immediately or let sit for 30 minutes so the flavors can meld.

Notes

  • Green lentils work best for this salad because they hold their shape, avoid red lentils.
  • Cooking the lentils with a bay leaf adds extra flavor.
  • Use both lemon zest and juice for the brightest, freshest dressing.
  • Finely dice the vegetables so the salad has the best texture.
  • This salad holds up well and is great for meal prep.
  • Add feta just before serving for the best texture.

Nutrition

Calories: 217kcal | Carbohydrates: 25g | Protein: 10g | Fat: 9g | Saturated Fat: 1g | Sodium: 21mg | Potassium: 448mg | Fiber: 11g | Sugar: 4g | Vitamin A: 897IU | Vitamin C: 35mg | Calcium: 35mg | Iron: 3mg