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Easy Lentil Salad recipe

  • Prep Time: 10
  • Cook Time: 30
  • Total Time: 40
  • Yield: 4 servings 1x
  • Category: Salad
  • Method: Boiling,Mixing
  • Cuisine: Mediterranean
  • Diet: Vegan,Vegetarian,Low Fat,Low Salt
Easy Lentil Salad recipe

Description

This Easy Lentil Salad recipe is a bright and nourishing dish made with tender lentils, crisp vegetables, and a zesty lemon dressing. It’s perfect for healthy lunches, light dinners, or meal prep for the week. The salad stays vibrant and flavorful for up to three days, making every bite fresh and satisfying. For another easy option, you might also enjoy our Creamy Lemon Ricotta Pasta Recipe Youll Crave.

Ingredients

  • 1 cup green or brown lentils (rinsed and picked over)
  • 3 cups water or vegetable broth (for cooking lentils)
  • 1 bay leaf (optional, for flavor)
  • 1 cup cucumber, diced (English or Persian cucumber preferred)
  • 1 red bell pepper, diced (for sweetness and crunch)
  • 1/2 red onion, finely chopped (for sharpness)
  • 1/4 cup fresh parsley, chopped (for freshness)
  • 2 tablespoons extra-virgin olive oil (best quality)
  • 2 tablespoons fresh lemon juice (about 1 lemon)
  • 1 teaspoon Dijon mustard (for tangy depth)
  • 1/2 teaspoon fine sea salt (to taste)
  • 1/4 teaspoon black pepper (freshly ground)
  • 1/4 teaspoon cumin (optional, adds warmth)

Instructions

  1. Rinse lentils: Place lentils in a fine-mesh strainer and rinse under cool running water until clear.
  2. Boil base liquid: In a medium saucepan, bring 3 cups of water or vegetable broth to a boil over medium-high heat (about 212°F / 100°C).
  3. Simmer lentils: Add lentils and bay leaf, reduce heat to low, cover partially, and simmer for 25–30 minutes, until lentils are just tender and split slightly when pressed.
  4. Drain and dry: Remove bay leaf, drain any excess liquid, and spread lentils on a tray to cool for 5–10 minutes while still warm.
  5. Prepare vegetables: Dice cucumber, red bell pepper, and red onion into small even pieces for uniform texture.
  6. Make dressing: In a small bowl, whisk together olive oil, lemon juice, Dijon mustard, salt, pepper, and cumin until emulsified (mixture looks slightly thick and glossy).
  7. Combine ingredients: In a large bowl, add warm lentils with vegetables and parsley.
  8. Toss with dressing: Pour dressing over the salad and gently toss until evenly coated. Lentils should appear glossy and lightly coated.
  9. Chill briefly: Let the salad rest at room temperature for 10 minutes to absorb flavors, then chill for 20–30 minutes if serving cold.
  10. Adjust seasoning: Taste and add more lemon juice, salt, or pepper if desired.
  11. Serve: Transfer to a serving bowl and garnish with extra parsley or a drizzle of olive oil before serving.

Notes

  • For extra protein, add crumbled feta or diced avocado before serving.
  • You can substitute green lentils with French (Puy) lentils for a firmer texture that holds up longer.
  • Make ahead: Prepare up to 3 days in advance; store in an airtight container in the refrigerator.
  • Reheating: Serve cold, or warm in the microwave for 30 seconds if preferred room temperature.
  • Storage: Keeps fresh for 3 days in the fridge without losing texture or flavor.
  • Serving suggestion: Pair with crusty bread or serve alongside grilled chicken or fish.
  • To add more brightness, stir in chopped fresh herbs like mint or cilantro right before serving.

Nutrition

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