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A serving dish with healthy lentil salad topped with mint leaves
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5 from 5 votes

Lentil Salad

This simple lentil salad combines protein-dense green lentils with vegetables in a tangy lemon dressing. It is excellent for mid-week lunches, dinners, BBQs, potlucks, picnics, and garden parties.
Prep Time5 minutes
Cook Time20 minutes
Total Time25 minutes
Course: Salad
Cuisine: Mediterranean
Diet: Gluten Free, Vegan, Vegetarian
Freezer friendly: No
Shelf life: 3-4 Days
Servings: 8
Author: Samira

Ingredients

  • 20 oz dried green lentils 1.5 cup
  • 3 cups vegetable stock or water (to cook the lentils)
  • 4 oz cucumbers 3 small
  • 3 oz red bell pepper 1/2 medium-sized
  • 5 oz red onion 1 medium-sized
  • 1/4 cup fresh parsley chopped
  • 1/4 cup fresh mint leaves stems-removed

Dressing

  • 1/3 cup olive oil
  • 1/4 cup lemon juice 1 large lemon
  • 1 Tbsp pomegranate molasses optional
  • 2 cloves garlic 1 tsp minced
  • 1/4 tsp sea salt
  • 1/4 tsp black pepper
US Customary - Metric

Instructions

  • Remove any debris or stones from the lentils. Rinse them well in a fine-mesh sieve.
  • Place them in a pot with the vegetable stock and bring to a boil. Simmer for 15-20 minutes until tender but still firm.
    Once cooked, rinse under cold water.
  • While the lentils are cooking, prepare the vegetables. Rinse and finely dice the cucumber and the bell pepper. Peel and finely dice the red onion. Chop the fresh parsley and the mint leaves.
  • Prepare the dressing. Juice the lemon. Mince the garlic. In a small bowl, add all the dressing ingredients - olive oil, lemon juice, pomegranate molasses (optional), minced garlic, salt, and pepper - and whisk well.
  • In a large mixing bowl, combine the cold lentils, chopped cucumber, bell pepper, onion, and herbs. Pour the dressing and toss to combine.
    Serve the lentil salad immediately or let it "marinate" in the fridge for a few hours.

Notes

Chop the ingredients finely: This allows you to taste all the ingredients in each spoonful.
To store: Any leftovers can be stored in an airtight container in the fridge for up to 3-4 days. Enjoy them as a quick cold lunch or dinner.
Check the blog post for serving suggestions!

Nutrition

Calories: 358kcal | Carbohydrates: 49g | Protein: 19g | Fat: 10g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Sodium: 440mg | Potassium: 776mg | Fiber: 22g | Sugar: 5g | Vitamin A: 783IU | Vitamin C: 25mg | Calcium: 55mg | Iron: 6mg