Name: Lentil Salad
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Mediterranean
Ingredients: 1 cup dried green or brown lentils; 1/2 small red onion, diced; 1 cup cherry tomatoes, halved; 1 cup cucumber, diced; 1 red bell pepper, diced; 1/4 cup fresh parsley or cilantro, chopped; 3 tablespoons olive oil; 2 tablespoons lemon juice; 1 teaspoon Dijon mustard; 1/2 teaspoon salt; 1/4 teaspoon black pepper

Why You’ll Love This Recipe

This salad is incredibly versatile — you can serve it on its own, pair it with grilled meats, or enjoy it as part of a plant-based meal. It’s loaded with fiber, protein, and vibrant flavors, making it both satisfying and nourishing. Plus, it’s easy to make ahead, stores well, and tastes even better the next day as the flavors meld.

Ingredients

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

Dried green or brown lentils
Red onion
Cherry tomatoes
Cucumber
Red bell pepper
Fresh parsley or cilantro
Olive oil
Lemon juice
Dijon mustard
Salt
Black pepper

Directions

Rinse the lentils under cold water and remove any debris.
Place lentils in a saucepan, cover with water, and bring to a boil.
Reduce the heat and simmer for 15–20 minutes until tender but not mushy. Drain and cool slightly.
Chop the onion, tomatoes, cucumber, and bell pepper into bite-sized pieces.
In a large bowl, combine the lentils, vegetables, and chopped parsley.
In a small bowl, whisk together olive oil, lemon juice, Dijon mustard, salt, and pepper.
Pour the dressing over the salad and toss gently to combine.
Serve immediately or refrigerate for a few hours to let the flavors develop.

Servings and timing

This recipe makes about 4 servings. It takes approximately 10 minutes to prep and 20 minutes to cook, for a total of around 30 minutes.

Variations

Add crumbled feta or goat cheese for a creamy, tangy element.
Include chopped avocado for added creaminess.
Swap parsley for fresh mint or basil for a different herb profile.
Mix in roasted vegetables for extra depth of flavor.
Add cooked quinoa for even more protein and texture.

Storage/Reheating

Store the salad in an airtight container in the refrigerator for up to 4 days. It can be enjoyed cold or at room temperature. If the salad becomes dry after storage, add a splash of olive oil or lemon juice before serving.

FAQs

Can I use canned lentils?

Yes, canned lentils can be used to save time. Just rinse and drain them well before adding to the salad.

Which lentils are best for salad?

Green or brown lentils hold their shape well after cooking, making them ideal for salads.

Can I make this salad ahead of time?

Yes, it’s perfect for meal prep and tastes even better the next day as the flavors meld.

Can I freeze lentil salad?

Freezing is not recommended as the vegetables and lentils may lose their texture after thawing.

How can I make it spicier?

Add chopped chili peppers or a pinch of cayenne pepper to the dressing.

Can I use other vegetables?

Absolutely — carrots, zucchini, celery, or roasted sweet potatoes all work well.

Is this salad vegan?

Yes, as written it is vegan. Adding cheese or other animal products will change that.

How do I prevent mushy lentils?

Cook lentils until just tender and avoid overcooking; drain them immediately after cooking.

Can I serve it warm?

Yes, the salad is delicious warm, at room temperature, or chilled.

What protein can I add?

Grilled chicken, shrimp, or boiled eggs are great additions if you’re not keeping it vegan.

Conclusion

Lentil salad is a fresh, wholesome, and satisfying dish that’s perfect for any occasion. With its balance of tender lentils, crisp vegetables, and tangy dressing, it’s both nutritious and flavorful. Whether you serve it as a light main or a side, this salad is a versatile favorite that you can customize to your taste.