This hearty, healthy and delicious Lentil Salad is made with tender cooked lentils, crisp cucumbers and tomatoes, creamy feta cheese and lots of fresh herbs tossed in a simple and flavorful lemon vinaigrette. This quick and easy lentil salad recipe is perfect year-round for lunch or as a side dish and an excellent meal prep recipe.
Lentils are nutritious, low in fat and a great budget friendly addition to any meal from side dishes to main dishes, as well as, soups and salads. Learn how to cook lentils of every variety on the stove top, in the crock pot and Instant Pot.
Lentil Salad
I love hearty salads that are easy to throw together and can be served for any occasion. This lentil salad recipe is made with simple ingredients, can be made ahead of time (I think it actually tastes better the longer it sits) and is a great side dish to serve for dinner, summer BBQs and potlucks.
Lentil salad can be served cold or warm. I actually love to drizzle the lemony dressing while the cooked lentils are still warm as they seem to absorb all the flavors so much better.
Are Lentils Good For You?
Dried lentils are a year round pantry staple that is loaded with nutrients, antioxidants and fiber. This healthy legume is a great source of protein, is gluten-free and low in calories.
Lentil Salad Ingredients
- Lentils: The best lentils for making salads are French lentils, green and brown lentils. These varieties taste delicious and hold their shape once cooked.
- Cucumber: I like using English cucumbers or Persian cucumbers but any variety will work. You can peel the cucumbers and remove the seeds, if you prefer.
- Scallions: Green onions or scallions add a light bite and onion taste to the salad. I use the green and white parts of the scallions.
- Tomatoes: Ripe cherry tomatoes or grape tomatoes can be used. Regular tomatoes can be cut into dice as well.
- Herbs: I add fresh mint, fresh parsley and fresh basil to add lots of freshness and flavor to this salad recipe.
- Feta Cheese: Feta adds creaminess, richness and a salty and tangy taste to the salad. I prefer buying feta cheese on a block and crumble it myself.
- Lemon Dressing: This is a very simple vinaigrette so it’s important to use fresh and good quality ingredients. Fresh lemon juice is a must as well as fresh garlic cloves. A fruity and high quality olive oil adds amazing flavor to the salad.
How To Make Lentil Salad
Detailed instructions can be found below in the printable recipe card.
- First, pick through and rinse the lentils under cold running water.
- Cook the lentils in a large saucepan with water and a bay leaf. You can use vegetable or chicken broth, if preferred. Bring to a boil over medium high heat, then reduce the heat and simmer until the lentils become tender, 20 to 30 minutes depending on the lentil variety. Drain and remove the bay leaf.
- Place the cooked lentils, cucumbers, scallions, tomatoes, parsley, basil and mint in a bowl and toss to combine.
- Make the salad dressing by whisking together the lemon juice, mustard, garlic, salt and black pepper. Slowly, whisk in the olive oil to make an emulsion.
- Pour the desired amount of dressing over the salad and toss gently to coat all the vegetables. Add the feta cheese and season with salt and black pepper. Toss to combine. Serve immediately or store in the fridge in an airtight container for 3-4 days.
Possible Salad Variations
- Cook the lentils in broth. Vegetable or chicken broth adds flavor to the lentils from the beginning!
- Use other veggies. Chopped bell peppers, chopped celery, red onion, corn, cooked green beans, radishes.
- Add olives: Kalamata olives are my favorite but black and green olives work also.
- Use other type of cheese: Creamy goat cheese adds tanginess and flavor! Cotija cheese or queso fresco are delicious as well.
- Add other herbs: You can use fresh cilantro, tarragon or dill.
- Add additional protein: Dried lentils are a great source of plant protein but you can add extra protein with grilled chicken or rotisserie chicken, canned tuna, crispy bacon or salmon.
What To Serve With Lentil Salad
This easy lentil salad recipe is a great side dish to serve with:
How To Store Lentil Salad
This is a great salad to make a couple of days in advance and keep in the fridge since it seems this salad gets better tasting as days go by. Lentil salad will keep stored in an airtight container in the refrigerator for 2-3 days. The lemony salad dressing will keep for about 7 days in the fridge.
Can You Freeze Lentil Salad?
If you want to make this recipe far in advance, cook the lentils and freeze them for up to 3 months. Defrost the lentils in the refrigerator overnight then follow the salad recipe below.
Lentil Salad Recipe Tips
- Brown, green and French lentils are best to make salads as they keep their shape and don’t turn mushy.
- Pick through the lentils and rinse under cold running water.
- Lentils do not require pre-soaking.
- Cook lentils in broth to add extra flavor!
- Lentil salad will keep stored in an airtight container in the refrigerator for 2-3 days.
- The lemony salad dressing will keep in the refrigerator for up to 7 days.
Lentil Salad
Ingredients
- 1 cup lentils, (French, green and brown lentils work best)
- 4 cups of water, (you can also use broth)
- 1 bay leaf
- 1 English cucumber, finely diced
- 3 scallions, white and green parts, thinly sliced
- 1 1/2 cups cherry tomatoes, cut in half through the stem or quartered
- 1/4 cup chopped fresh parsley
- 1/4 cup chopped fresh basil
- 2 tablespoons chopped fresh mint
- 4 – 6 ounces of feta cheese, diced
DRESSING:
- 3 tablespoons freshly-squeezed lemon juice
- 1 teaspoon Dijon mustard
- 1 clove garlic, pressed or minced
- Salt and black pepper to taste
- 1/4 cup olive oil
Instructions
- Sift through the dried lentils and pick out any small stones or stray bits. Rinse the lentils in a fine mesh sieve under cold running water.
- Add the lentils, water and bay leaf in a pot. Bring to a boil over high heat. Reduce the heat and simmer, covered for about 20 to 30 minutes or until tender.
- Drain and remove the bay leaf.
- Place the cooked lentils, cucumbers, scallions, tomatoes, parsley, basil and mint in a salad bowl and toss to combine.
- In a small bowl or measuring cup, whisk together the lemon juice, mustard, garlic, salt and black pepper together. Slowly, whisk in the olive oil to make an emulsion.
- Pour the desired amount of dressing over the salad and toss gently to coat all the vegetables. Add the feta cheese and season with salt and black pepper. Toss gently and serve.
Notes
- Lentil salad will keep stored in an airtight container in the refrigerator for 2-3 days.
- The lemony salad dressing will keep in the refrigerator for up to 7 days.
- Nutrition facts calculate the salad and all of the salad dressing.
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