lentil salad

Lentil salad with crisp veggies and bright herbs. Quick to prep, keeps its bite for 3 days in the fridge. No mayo, just olive oil and lemon.

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Total Time 31

Servings: 4 servings

Course: Salad

Cuisine: Mediterranean

Calories: 320

Ingredients Method Notes

Ingredients

salad

1 cup dry green or brown lentils
3 cup water
0.5 teaspoon salt
1 cup cherry tomatoes halved
1 cup cucumber diced
0.25 cup red onion finely chopped
0.25 cup fresh parsley chopped
0.25 cup fresh mint chopped
0.25 cup feta cheese crumbled, optional

dressing

3 tablespoon extra-virgin olive oil
2 tablespoon lemon juice
1 teaspoon Dijon mustard
0.5 teaspoon salt
0.25 teaspoon black pepper

Method

Rinse the lentils in a sieve under cold water. Pick out any debris or small stones. This keeps them from tasting gritty.
In a medium saucepan, combine lentils, water, and 1/2 teaspoon salt. Bring to a boil over medium heat, then lower to a gentle simmer.
Cook the lentils uncovered for 16–18 minutes. You want them tender but not falling apart—taste one at 16 minutes. If it’s chalky, give it 2–3 minutes more, checking often.
Drain lentils well in a sieve and spread them on a plate for about 5 minutes. This stops the cooking and helps them cool fast (if you add them hot, the veggies go limp).
While lentils cool, mix olive oil, lemon juice, Dijon, salt, and pepper in a big bowl. Whisk until it looks almost creamy. This coats everything evenly in flavor.
Add lentils, chopped tomatoes, cucumber, onion, parsley, and mint to the bowl with the dressing. Toss gently but thoroughly—I use my hands for this part, honestly, since I can feel when it’s all coated.
If using, crumble feta on top just before serving. Taste and add more lemon, salt, or pepper if needed. This salad holds up in the fridge for 3 days—just stir before eating.

Notes

I pull out this lentil salad every time I need something filling but honestly can’t face another bowl of leafy greens. Lentils keep me full till lunch, and the fresh herbs land it squarely in Mediterranean comfort territory.

Small tricks for big flavor

Salting the lentils as they cook helps each one taste like something—not bland mush. Don’t skip the five minute cool-down on a plate. This step gets extra water off so your salad never turns soggy. I’ve also found whisking the dressing until it’s cloudy makes it cling better to every bite.

If your red onion tastes biting raw, soak it in cold water for 10 minutes while the lentils cook. It tones down the bite but keeps crunch.

Variations that work

Chickpeas (a 15 oz can, drained and rinsed) work if you’re out of lentils, but the salad doesn’t hold its shape as long. Feta can be swapped for goat cheese, or left out if you’re dairy-free. Skip the mint if you need to—it’s better with, but still fresh without.

Don’t use canned lentils here; they’re too soft and the salad turns mushy.

Meal prep and storage

This salad keeps for up to 3 days in the fridge. I actually think it’s better on day two. If you’re adding feta, sprinkle it fresh each time you serve for the best texture.