Go Back
Lentil salad

lentil salad

Lentil salad: a fresh, protein-rich recipe packed with flavor, ideal for busy days and light meals. Check it out!
Print Recipe Pin Recipe
Total Time 26 minutes
Servings: 4 servings
Course: Salad
Cuisine: Mediterranean
Calories: 260
Ingredients Method Notes

Ingredients
  

  • 1 cup dried lentils rinsed
  • 3 cup water
  • 0.5 unit red onion finely diced
  • 1 unit medium cucumber diced
  • 1 cup cherry tomatoes halved
  • 0.25 cup flat-leaf parsley chopped
  • 0.25 cup fresh mint leaves chopped
  • 2 tablespoon extra virgin olive oil
  • 1 tablespoon lemon juice freshly squeezed
  • 1 teaspoon apple cider vinegar
  • 0.5 teaspoon sea salt
  • 0.25 teaspoon black pepper
  • 0.25 teaspoon ground cumin
  • 1 unit carrot grated

Method
 

  1. Rinse the lentils under cold running water to remove any debris.
  2. In a medium saucepan, combine lentils and water. Bring to a boil, then lower the heat and simmer uncovered for 15–18 minutes, or until just tender but not mushy. Drain and let cool slightly.
  3. In a large bowl, mix together the red onion, cucumber, cherry tomatoes, grated carrot, parsley, and mint.
  4. Add the cooked lentils to the bowl and gently combine with the vegetables and herbs.
  5. In a small bowl or jar, whisk together extra virgin olive oil, lemon juice, apple cider vinegar, sea salt, black pepper, and cumin.
  6. Pour the dressing over the salad and toss gently to coat all the ingredients evenly. Taste and adjust seasoning, if needed.
  7. Serve chilled or at room temperature. Garnish with extra herbs and lemon wedges if desired.

Notes

Are you looking for a fresh, healthy meal that adapts to any occasion? Lentil salad is a true staple across Mediterranean kitchens—filling yet light, perfect as a main dish or a hearty side. Its versatility makes it beloved among vegetarians, meal preppers, or anyone wanting vibrant meals with minimal fuss.

Smart Ingredient Swaps & Enhancements

Short on cherry tomatoes? Regular diced tomato works beautifully too. For a touch of creaminess, add diced feta cheese or crumbled goat cheese. No apple cider vinegar? Try red wine vinegar or even a splash of balsamic for extra depth.
For added protein, toss in chickpeas or grilled chicken strips. Prefer a vegan boost? Toasted sunflower seeds or pumpkin seeds create a pleasing crunch.

Texture and Prep Tips

Do not overcook the lentils! Aim for al dente: soft, but holding their shape. Overcooked lentils go mushy and lose the pleasant “bite” that makes this salad special.
For rapid cooling, spread the cooked lentils on a baking sheet. This stops them from steaming and keeps them easy to toss with fresh vegetables.
If you prefer a softer flavor from onions, soak the chopped onion in ice water for 10 minutes, then drain before adding. This removes the harshness while preserving crunch.

Serving & Storage Ideas

Lentil salad tastes even better after a few hours in the fridge, as flavors meld. Make it ahead for picnics or busy lunches. Leftovers store well for 2–3 days.
Pair with crusty bread or pita for a complete meal, or serve alongside grilled fish, roasted vegetables, or falafel. For a twist, layer with leafy greens or fold in roasted red peppers for color and depth.
Get creative—this salad is a canvas for your preferences and the seasonal produce you have on hand!