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This easy Lentil Salad is made with delicious green lentils, cucumber, cherry tomatoes, red onion, fresh parsley, tangy feta, and a simple lemon-Dijon dressing. Packed with nutritious plant-based protein, flavor, and texture, it’s the ultimate make-ahead lunch or dinner and tastes even better the next day!
Lentils are protein-packed legumes that are inexpensive, versatile, and SO good for you! Plain lentils may not taste like much, but dressed up nicely, they are an excellent and delicious addition to any weekly meal plan. I cook with lentils a LOT! Along with beans, they’re my go-to when I’m trying to eat less meat, but still pack in the protein. So, to celebrate these lovely little legumes (and prove their awesomeness to any non-believers), I’m sharing my favorite (mostly) plant-based, Mediterranean-inspired lentil salad.
The recipe starts with dry brown lentils simmered until just tender. Unlike beans, an overnight soak isn’t required, so they only take between 15-25 minutes to cook. They’re drained and set aside to cool before being tossed in a bright and flavorful lemon-Dijon vinaigrette with crunchy cucumbers, sweet tomatoes, red onion, and tangy crumbled feta cheese. It’s a really lovely combination flavors.
Table of Contents
One of the things I love most about this lentil salad is that it is hearty enough to enjoy as a plant-based lunch or light dinner, yet versatile enough to serve with various meat dishes like chicken skewers or baked salmon. Oftentimes, though, I’ll keep it meatless and add roasted cauliflower steaks or even some falafel! Fortunately, no matter how you choose to dish up this easy salad (warm, cold, or leftover) it’s hard not fall in love with lentils a little more with each and every bite!
Jessica’s Pro Tip
Recipe Tip
The best way to infuse lentils with flavor is to cook them in chicken or vegetable broth (instead of water). You can also add things like bay leaf, fresh rosemary, thyme, shallot, or smashed garlic. But wait until the lentils are cooked to season with salt or acidic ingredients such as vinegar, lemon juice, or tomatoes, as these ingredients may actually prevent the lentil from becoming tender. Want to learn more cool cooking tips? Check out How to Cook Lentils (on the Stovetop and Instant Pot).
Frequently Asked Questions
Yes, canned lentils are a convenient shortcut. Be sure to drain and rinse them thoroughly before using, and note they may be softer (and therefore mushier) than freshly cooked lentils.
This lentil salad is pretty versatile. Some of my top recommendations include a couple handfuls of fresh arugula, fresh mint, pomegranate seeds (because I’m a sucker for savory and sweet), kalamata olives, diced red bell pepper, roasted nuts, and even some roasted butternut squash. Yum!
Serving Ideas
Enjoy this lentil salad recipe as the main dish or as a side, divided into smaller portions. My favorite way to serve it is over a bed of fresh arugula with Lamb Chops Marinade, Greek Meatballs, or Greek Marinated Chicken. Or, turn it into a Greek-inspired feast and serve it alongside warm Homemade Pita Bread with Gyro Meat, Chicken Souvlaki, and delicious dips like Hummus, Tahini, and Baba Ganoush (so yummy!)
Looking for more lentil recipes? Check out this delicious Lentil Soup Recipe, easy Lentil Tacos, and this recipe for Indian Masoor Dal that my mother-in-law taught me how to make.
Lentil Salad Recipe
Ingredients
- 1 cup dry green lentils, see notes
- ½ cup olive oil
- ¼ cup fresh lemon juice, plus more to taste
- 1 teaspoon Dijon mustard, plus more to taste
- 2 cloves garlic, minced
- 1 teaspoon honey
- ½ teaspoon salt, plus more to taste
- ½ teaspoon ground cumin
- 1 cup English cucumber, seeded and diced
- 1 pint cherry tomatoes, halved
- ½ red onion, sliced
- 1 tablespoon freshly minced parsley
- ¼ cup feta cheese, crumbled, plus more to taste
Instructions
- Rinse the lentils in a fine mesh strainer under cold water to remove dust and dirt. Check for discolored or broken lentils and discard them. Line a large baking sheet with parchment paper and coat with non-stick cooking spray.
- Transfer the rinsed, drained lentils to a medium pot and fill with approximately 3 cups of water (enough to cover them by about 1 inch).
- Bring to a boil, then immediately reduce the heat to low. Cover and simmer until the lentils are tender (not mushy), about 15-25 minutes. Check for doneness occasionally.
- Drain in a fine-mesh strainer, then spread them over the prepared baking sheet to cool.
- As the lentils cool, whisk the olive oil, lemon juice, Dijon mustard, garlic, honey, salt, and cumin in a medium bowl—season with additional salt, lemon juice, and mustard to taste.
- Add the cooked and cooled lentils to a large bowl with the cucumber, tomatoes, onion, and parsley. Drizzle with about one-third of the dressing and gently toss to coat. Add the remaining vinaigrette and toss again just until combined.
- Sprinkle with crumbled feta over the top or toss it in the salad before serving. Serve immediately or let it sit for 30 minutes to let the flavors meld. Serve with fresh lemon wedges, if desired. This salad is great served warm or cold.
Notes
- I made this salad with green lentils, but it would taste just as delicious with brown, French green, or black Beluga lentils. I do not recommend using split lentils (i.e., red or yellow) as they will be too mushy.
- This salad is delicious served warm or cold.
- Lentils do not need to be soaked before cooking.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
