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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!
Lentil Salad Recipe
Lentils are protein-packed legumes that are inexpensive, versatile, and SO good for you! Plain lentils may not taste that great, but dressed up nicely, they are an excellent and delicious addition to any weekly meal plan. To celebrate lentils (and hopefully, prove their awesomeness to any lentil disbelievers), I’m sharing this super easy lentil salad recipe. Yes, lentils are the main ingredient, but it won’t taste like it once they’re mixed with fresh veggies, feta cheese, and a simple lemon-Dijon dressing.
Why This Recipe Works
- The lentils are simmered in water or broth just until tender, then drained and set aside to cool. This guarantees firm, intact lentils that hold their shape even when combined with other ingredients.
- A simple lemon-Dijon dressing highlights and ties together the earthy lentils, sweet tomatoes, and tangy feta.
- Nutritious enough to enjoy as a loaded plant-based lunch or dinner, yet versatile enough to serve with various meat dishes like chicken skewers or baked salmon.
- The flavors improve a day or two after mixing the lentils with the lemon-Dijon dressing, making it a perfect option for meal prepping.
Ingredients and Substitutions
Below are descriptions of the key ingredients for Lentil Soup, including possible substitutions. You can find the printable recipe with measurements for each ingredient in the recipe card below.
- Lemon-Dijon dressing: To make the dressing, you’ll need olive oil, fresh lemon juice, Dijon mustard, freshly minced garlic, honey, salt, and cumin powder.
- Dry lentils: I made this salad with green lentils, but it would taste just as delicious with brown, French green, or black Beluga lentils. They will all cook using the same method. The only thing that may be slightly different is their cooking time. For more information about lentils, check out Popular Types of Lentils (And How to Use Them).
- Fresh veggies: This recipe includes chopped English cucumber, cherry tomatoes, and red onion. Try mixing and matching with any of the following additions or substitutions: roasted artichokes, heart of palm, diced bell pepper, roasted asparagus, or green beans.
- Fresh herbs: Fresh chopped flat-leaf parsley is a must. Freshly chopped mint is also really delicious.
- Feta cheese: Feta is optional but highly recommended. Omit from the dish to make it vegan.
Jessica’s Cooking Tip: An easy way to infuse the lentils with flavor is to cook them in chicken or vegetable broth (instead of water) and add a bay leaf, fresh rosemary or thyme, shallot, or smashed garlic. Wait until after cooking to season with salt or acidic ingredients such as vinegar, lemon juice, or tomatoes. For more cooking tips, check out How to Cook Lentils.
How to Make Lentil Salad Recipe
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.
1. Rinse the Lentils: 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.
2. Simmer, then drain: Transfer the rinsed, drained lentils to a medium pot and fill with approximately 3 cups of water (enough water to cover the lentils by about 1 inch). Bring to a boil, then immediately reduce the heat to low. Cover and simmer until they’re 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.
3. Prepare the dressing: As the lentils cook, 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.
4. Assemble: Add the cucumber, tomatoes, onion, and parsley to a large mixing bowl. Drizzle with about one-third of the dressing and gently toss to coat. Add the cooked and cooled lentils to the bowl and drizzle with the remaining dressing. Toss until just combined with the vegetables.
5. Add the feta just before serving: Serve immediately or let it sit for 30 minutes to let the flavors meld. Sprinkle with crumbled feta over the top or toss it in the salad before serving. Serve with fresh lemon wedges, if desired. This salad is great served warm or cold.
Will Canned Lentils Work?
Yes. If dried lentils are unavailable, canned lentils are a possible substitute, keeping in mind that they may be slightly mushier than if you made them on your own.
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 or sauteed spinach with Air Fryer Salmon, Greek Meatballs, or Greek Chicken. You can serve it with warm pita bread, Hummus, Roasted Red Pepper Hummus, or Baba Ganoush (so yummy!)
Storage and Leftovers
This salad is fantastic for up to 5 days stored in an airtight container in the refrigerator. After a few days, you may want to drizzle it with a bit of fresh lemon juice or olive oil to help rehydrate the lentils.
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 note above
- ½ cup olive oil
- 2 tablespoon 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 cook, 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 cucumber, tomatoes, onion, and parsley to a large mixing bowl. Drizzle with about one-third of the dressing and gently toss to coat. Add the cooked and cooled lentils to the bowl and drizzle with the remaining dressing. Toss until just combined with the vegetables.
- Serve immediately or let it sit for 30 minutes to let the flavors meld. Before serving, sprinkle with crumbled feta or toss it directly in the salad. Serve with fresh lemon wedges, if desired.
Notes
- This salad can be served warm or cold.
- Lentils do not need to be soaked before cooking.
- This salad is fantastic for up to 5 days stored in an airtight container in the refrigerator.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
