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This lentil salad is one of those recipes I find myself reaching for whenever I want something filling, fresh, and packed with flavor. The combination of tender lentils with crisp vegetables, bright herbs, and a simple lemon dressing makes it the kind of salad that actually satisfies, not one that leaves you hungry an hour later.
The key is cooking the lentils until they are just tender enough to hold their shape, then tossing everything in a zesty homemade dressing while the lentils are still slightly warm so they absorb all that flavor.
If you love lentils as much as I do, you will also want to try my lentil soup and my mujadara (lentils and rice) for more hearty, comforting meals.
Ingredients
For the lentils
- French green lentils: hold their shape beautifully after cooking, making them ideal for a hearty salad. They have a firm, slightly nutty texture and are less likely to turn mushy than red or yellow lentils.
- Water or vegetable broth: used to cook the lentils until tender. Vegetable broth adds a little extra flavor.
- Bay leaf: optional, but adds subtle depth and aroma while the lentils cook.
For the salad
- English cucumber: crisp, refreshing, and easy to use without peeling. Dice it finely so it mixes evenly throughout the salad.
- Cherry tomatoes: add juicy sweetness, freshness, and a pop of color. Halve or quarter them depending on their size.
- Bell pepper: I like to use colorful ones, such as red, orange, or yellow, as they bring sweetness, color, and a nice crunch to every bite.
- Red onion: adds a sharp, slightly peppery bite that balances the earthy lentils. Dice it finely so it does not overpower the other ingredients.
- Fresh parsley: brightens the salad with a fresh, clean, herby flavor.
- Fresh mint: adds a light, refreshing flavor that pairs beautifully with the lemony dressing. You can swap it for basil or dill if you prefer.
- Feta cheese: adds a salty, creamy finish that pairs especially well with the fresh vegetables and lemon dressing. Use a dairy-free feta to keep the salad vegan.
For the dressing
- Extra virgin olive oil: the base of the dressing. Use a good-quality olive oil since its flavor really comes through.
- Fresh lemon juice and zest: the juice adds bright acidity, while the zest brings a fragrant citrus flavor. Using both gives the dressing extra freshness.
- Dijon mustard: adds a subtle tang and helps bring the dressing together.
- Honey or maple syrup: balances the acidity of the lemon with a touch of natural sweetness. Use maple syrup for a vegan version.
- Garlic: one fresh clove, finely minced or grated, adds a gentle savory punch to the dressing.
- Sea salt and black pepper: season the dressing and bring all the flavors together.
See printable recipe card below for the full ingredients list and quantities.
How to make this lentil salad
Cook the lentils. Rinse the lentils well and pick through them to remove any debris. Add them to a saucepan with the water or vegetable broth and bay leaf. Bring to a boil, then reduce the heat to a gentle simmer and cook for 18 to 25 minutes, or until the lentils are tender but still firm enough to hold their shape. Avoid overcooking them, as they should not become mushy.
Drain the lentils thoroughly, remove the bay leaf, and let them cool completely. They should be cool before assembling the salad so they do not wilt the fresh vegetables and herbs.
Make the dressing. In a large serving bowl, whisk together the olive oil, lemon juice, lemon zest, Dijon mustard, honey or maple syrup, garlic, salt, and black pepper until well combined.
Prepare the vegetables and herbs. Dice the cucumber, bell pepper, and red onion into small, even pieces. Halve the cherry tomatoes, then finely chop the parsley and mint.
Assemble the salad. Add the cooled lentils, diced vegetables, chopped herbs, and feta, if using, to the bowl with the dressing. Gently toss everything together until the lentils and vegetables are evenly coated with the dressing. Avoid overmixing so the lentils and feta stay intact.
Taste the salad and add more lemon juice, salt, black pepper, or olive oil if needed. Serve immediately, or let the salad sit for 20 to 30 minutes to allow the flavors to meld. It is delicious on its own or served with pita chips or toasted pita for scooping.
Cook the lentils until they are just tender with a slight bite. Overcooked lentils will fall apart and make the salad heavy and mushy instead of fresh and satisfying.
Serving suggestions
This lentil salad works beautifully as a light lunch on its own or as a side dish alongside grilled chicken, fish, or lamb. It’s also delicious served with crispy pita chips for scooping or alongside some crusty bread for a simple, satisfying meal.
FAQs
Yes, you can use canned lentils to save time. Drain and rinse them well, then skip the cooking step and go straight to assembling the salad. The texture will be a bit softer than cooking dried lentils yourself.
Absolutely. This salad is great for meal prep and keeps well in the fridge for up to 4 days. The flavors deepen as it sits. Just hold off on adding the feta until you are ready to serve so it keeps its shape.
More Mediterranean salads
If you love fresh, hearty salads, give these favorites a try next.
I’d love to hear how your lentil salad turns out! Please leave a star rating and a comment below. Your feedback means so much and helps other readers find this recipe too.
Lentil Salad
Ingredients
For the lentils
- 1 cup French green lentils rinsed and picked over
- 3 cups water or vegetable broth
- 1 bay leaf optional
For the salad
- 1 cup English cucumber finely diced
- 1 cup cherry tomatoes halved or quartered
- 1 red bell pepper seeded and finely diced
- 1/2 cup red onion finely diced
- 1/2 cup fresh parsley chopped
- 1/4 cup fresh mint leaves chopped
- 1/3 cup feta cheese crumbled (optional; I used vegan feta)
For the dressing
- 1/4 cup extra virgin olive oil
- 3 tablespoons fresh lemon juice
- 1 teaspoon lemon zest
- 1 teaspoon Dijon mustard
- 1 teaspoon honey (or maple syrup for vegan)
- 1 clove garlic finely minced or grated
- 1/2 teaspoon sea salt adjust to taste
- 1/4 teaspoon black pepper
Instructions
- Cook the lentils: Add rinsed lentils, water or vegetable broth, and bay leaf to a saucepan. Bring to a boil, then simmer for 18 to 25 minutes, until tender but still firm. Drain, discard the bay leaf, and cool completely.
- Make the dressing: Whisk the olive oil, lemon juice, lemon zest, Dijon mustard, honey or maple syrup, garlic, salt, and black pepper in a large serving bowl.
- Prepare the vegetables: Dice the cucumber, bell pepper, and red onion. Halve the cherry tomatoes, then chop the parsley and mint.
- Assemble: Add the cooled lentils, vegetables, herbs, and feta, if using, to the bowl with the dressing.
- Toss and serve: Gently toss until well coated. Taste and adjust the seasoning as needed. Serve immediately or let sit for 20 to 30 minutes for the flavors to meld.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
So yummy. Made it already several times.
Glad you liked it, Zarka! Happy cooking!