Lentil Salad

This Lentil Salad is a hearty, wholesome dish that’s packed with protein, fresh veggies, and a zesty dressing. It’s perfect for meal prep, light lunches, or as a vibrant side dish that adds color and nutrition to any meal.

Why You’ll Love This Recipe

Lentil Salad is everything you want in a salad — filling, fresh, and full of flavor. It’s naturally vegan, gluten-free, and loaded with fiber and plant-based protein to keep you satisfied. Plus, it’s easy to customize with whatever veggies and herbs you have on hand. It tastes even better the next day, making it ideal for make-ahead meals.

Ingredients

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

• Green or brown lentils, rinsed and cooked
• Cherry tomatoes, halved
• Cucumber, diced
• Red onion or green onions, finely chopped
• Bell pepper, diced
• Fresh parsley or cilantro, chopped
• Feta cheese (optional, for a non-vegan option)
• Olive oil
• Fresh lemon juice
• Dijon mustard
• Garlic, minced
• Salt and pepper
• Optional: crumbled nuts or seeds for crunch

Directions

this recipe

1. Cook the lentils according to package directions until tender but not mushy. Drain and let cool.
2. In a large bowl, combine the cooked lentils, cherry tomatoes, cucumber, bell pepper, onion, and fresh herbs.
3. In a small bowl or jar, whisk together the olive oil, lemon juice, Dijon mustard, minced garlic, salt, and pepper.
4. Pour the dressing over the salad and toss until everything is well coated.
5. Add crumbled feta and nuts or seeds if using. Toss again and taste for seasoning.
6. Chill for at least 30 minutes before serving for the best flavor.

Servings and timing

This recipe makes about 4–6 servings and takes around 10 minutes to prep plus 20–25 minutes to cook the lentils.

Variations

• Add diced avocado just before serving for creaminess.
• Mix in cooked quinoa or farro for extra bulk.
• Use roasted veggies like sweet potatoes or beets for a hearty twist.
• Swap the lemon dressing for a balsamic vinaigrette for a different flavor profile.

Storage/Reheating

Store Lentil Salad in an airtight container in the refrigerator for up to 4 days. It’s best served cold or at room temperature, so no reheating is needed. Stir before serving to redistribute the dressing.

FAQs

Can I use canned lentils?

Yes, just rinse and drain them well. Reduce the prep time since they’re already cooked.

Are lentils good for you?

Absolutely! They’re high in protein, fiber, and nutrients.

Which lentils work best for salad?

Green or brown lentils hold their shape better than red lentils, which tend to get mushy.

Can I make this salad ahead of time?

Yes! It tastes even better after the flavors have marinated for a few hours.

Is this salad vegan?

It is if you skip the feta or use a plant-based alternative.

What should I serve with lentil salad?

It’s great on its own or served alongside grilled fish, chicken, or flatbread.

How do I keep the salad from getting soggy?

Cool the lentils completely before mixing with veggies and add delicate ingredients like avocado just before serving.

Can I freeze lentil salad?

Freezing isn’t recommended as the veggies can lose their texture.

How do I add more protein?

Add chickpeas, edamame, or diced grilled chicken if you’d like.

What herbs work best?

Parsley, cilantro, mint, or dill are all delicious choices.

Conclusion

Lentil Salad is a fresh, protein-packed dish that’s easy to whip up and perfect for any occasion. It’s light yet satisfying, keeps well for days, and is endlessly versatile. Make a big batch and enjoy a healthy, flavorful meal whenever you need it!

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