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Lentil salad

lentil salad

Lentil salad brings color and nutrition to your table. Easy, quick, and full of protein for every healthy routine!
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Total Time 26 minutes
Servings: 4 servings
Course: Salad
Cuisine: Mediterranean
Calories: 280
Ingredients Method Notes

Ingredients
  

  • 1 cup dry brown or green lentils rinsed
  • 3 cup water
  • 0.5 unit red onion finely diced
  • 12 whole cherry tomatoes halved
  • 1 unit cucumber diced
  • 0.25 cup fresh parsley chopped
  • 0.25 cup fresh mint chopped
  • 0.25 cup extra-virgin olive oil
  • 2 tablespoon lemon juice freshly squeezed
  • 1 teaspoon sea salt
  • 0.5 teaspoon black pepper
  • 0.5 teaspoon ground cumin
  • 0.5 teaspoon smoked paprika

Method
 

  1. Rinse the lentils thoroughly under running water to remove any debris.
  2. Add lentils and water to a medium saucepan. Bring to a boil over high heat.
  3. Reduce the heat, cover, and simmer for about 18–20 minutes or until lentils are cooked but still firm. Drain and let cool.
  4. Meanwhile, prepare the vegetables: finely dice the red onion, halve the cherry tomatoes, and dice the cucumber.
  5. In a large bowl, combine the cooked lentils, red onion, cherry tomatoes, cucumber, parsley, and mint.
  6. In a small bowl, whisk together the olive oil, lemon juice, salt, pepper, cumin, and paprika.
  7. Pour the dressing over the salad and toss gently to thoroughly combine all ingredients.
  8. Let the salad rest for at least 5 minutes before serving to allow flavors to meld.
  9. Serve chilled or at room temperature as a fresh, protein-rich meal or side dish.

Notes

Lentil salad is an incredibly versatile and popular choice for those seeking nutritious and flavorful meals, easily fitting into lunchboxes, picnic spreads, or as a vibrant side for family gatherings. Its combination of protein-rich lentils and crisp vegetables makes it both satisfying and refreshingly light.

Practical Tips for Perfect Lentil Salad

Choosing the right lentil: Brown or green lentils work best as they hold their shape well, keeping your salad from getting mushy. Avoid red lentils, which tend to disintegrate.
Cooking lentils evenly: Always start lentils in cold water and bring to a gentle boil. Avoid overcooking – check for a tender but firm texture around the 18-minute mark.
Quick cooling tip: After draining, spread the cooked lentils on a baking sheet to cool rapidly. This helps them stay separate and prevents them from becoming soggy.

Ingredient Swaps and Flavor Boosters

• Substitute cherry tomatoes for sun-dried tomatoes for a richer flavor.
• Add feta cheese or crumbled goat cheese for a creamy, tangy twist.
• Toss in diced bell pepper, avocado, or even roasted sweet potatoes for added depth.
• Replace fresh herbs based on availability; basil or cilantro also work beautifully.

Make-Ahead and Serving Ideas

Meal prep win: Lentil salad keeps well in the fridge for up to three days, making it ideal for batch lunches.
Serve chilled on a bed of baby greens or with warm pita bread and hummus for a hearty meal. For a Mediterranean feast, pair it with falafel or grilled chicken.
Let the flavors meld: Allowing the salad to rest before serving really brings out the zing in the lemon dressing and lets the herbs perfume every bite. Taste and adjust seasoning just before serving for the freshest finish.