Lentil Salad

A delicious and healthy Lentil Salad recipe! It’s made with protein rich lentils, roasted bell pepper, cool crisp cucumber, bright red onion, fresh herbs, tangy feta, and it’s finished with a vibrant lemon dressing. It’s the perfect way to upgrade lentils.

Lentil Salad

This makes a great lunch or dinner side. It has an abundance of freshness along with a good heartiness to it, and it’s easy to make.

You’ll find it has a great blend of textures and flavors and it pairs beautifully with chicken or salmon.

You can use a variety of herbs based on what you have. I always like to include parsley then for the second herb addition opt for either cilantro, basil or mint – each will give a different flavor profile so it’s nice to switch things up.

Serve it room temp or nice and chilled for a refreshing salad (just keep in the fridge within 2 hours of preparing).

Lentil Salad Recipe Ingredients

• Green or brown lentils (use variety with 20 minute cook time)
• Hot water
• Bell pepper
• English cucumber
• Red onion
• Parsley
• Cilantro (also delicious with mint or basil instead)
• Feta
• Olive oil
• Lemon juice
• Honey
• Dijon mustard
• Garlic
• Salt

How to Cook Lentils for Salad

1. Pour lentils and water into a large saucepan, add a few dashes of salt.
2. Bring to a boil over medium-high heat, then reduce heat to medium-low and simmer until lentils are tender, about 15 to 20 minutes.
3. Drain lentils into a colander then rinse under cold water for about 20 seconds to stop them from cooking, drain well.
4. Let rest until cool at least 15 minutes to use in the salad.

How to Make Lentil Salad

1. While lentils are cooking prepare the dressing. In a small mixing bowl whisk together olive oil, lemon juice, honey, dijon mustard, garlic, and season with salt to taste (I start with 1/4 tsp then add more to the salad to taste).
2. Roast a red bell pepper by roasting over the flame of a gas stove (using metal tongs to turn), until well charred on all sides. Or if you don’t have a gas stove roast under the broiler on a baking sheet, turning every few minutes until charred on all sides. Let rest on a cutting board until cool then seed and chop.
3. To prepare the salad in a large bowl gently toss together cooled lentils, cooled bell pepper, cucumber, onion, parsley, cilantro, feta and the dressing (taste for more salt if needed).

How long does it keep?

• This lentil salad should keep well for up to 2 days in the fridge.
• Freezing is not recommended (the cucumber won’t freeze well).

Can I use French lentils?

• Yes French lentils will work in this salad as well in place of green or brown.
• Red lentils will work too but keep in mind they are softer so they likely won’t hold up quite as well.

More Delicious Lentil Recipes to Try

• Asian Lentil Lettuce Wraps
• Italian Vegetable Lentil Soup
• Lentil Curry
• Moroccan Sweet Potato and Lentil Soup
• Vegetarian Lentil Tacos

5 from 4 votes

Print Recipe

Lentil Salad

A delicious salad made with protein rich lentils, roasted bell pepper, cool crisp cucumber, bright red onion, fresh herbs, tangy feta, and it's finished with a vibrant lemon dressing. It's the perfect way to upgrade lentils! 

Servings: 5

Prep20 minutes minutes

Cook20 minutes minutes

Cool15 minutes minutes

Ready in: 55 minutes minutes

Ingredients

• 1 cup dry green or brown lentils, picked over and rinsed*
• 4 cups hot water
• 1 large red bell pepper
• 1 1/2 cups seeded, diced English cucumber
• 1/3 cup chopped red onion
• 1/4 cup chopped parsley
• 1/4 cup chopped cilantro, mint, or basil
• 4 oz. feta, crumbled

Dressing

• 1/3 cup olive oil
• 3 Tbsp fresh lemon juice
• 1 tsp honey
• 1 tsp dijon mustard
• 1 tsp minced garlic (1 clove)
• Salt, to taste

Instructions

• Pour lentils and water into a large saucepan, add a few dashes of salt. Bring to a boil over medium-high heat, then reduce heat to medium-low and simmer until lentils are tender, about 15 to 20 minutes.
• Drain lentils into a colander then rinse under cold water for about 20 seconds to stop them from cooking, drain well. Let rest until cool at least 15 minutes.
• While lentils are cooking prepare the dressing. In a small mixing bowl whisk together olive oil, lemon juice, honey, dijon mustard, garlic, and season with salt to taste (I start with 1/4 tsp then add more to the salad to taste).
• Roast a red bell pepper by roasting over the flame of a gas stove (using metal tongs to turn), until well charred on all sides. Or if you don't have a gas stove roast under the broiler on a baking sheet, turning every few minutes until charred on all sides. Let rest on a cutting board until cool then seed and chop.
• To prepare the salad in a large bowl gently toss together cooled lentils, cooled bell pepper, cucumber, red onion, parsley, cilantro, feta and the dressing (taste for more salt if needed).
• Can serve right away or keep in the fridge for up to 2 days.

Notes

*Each type of lentil can vary look for a variety that cook in 15 to 20 minutes.

Nutrition Facts

Lentil Salad

Amount Per Serving

Calories 359 Calories from Fat 180

% Daily Value*

Fat 20g31%

Saturated Fat 5g31%

Polyunsaturated Fat 2g

Monounsaturated Fat 12g

Cholesterol 20mg7%

Sodium 292mg13%

Potassium 664mg19%

Carbohydrates 32g11%

Fiber 13g54%

Sugar 5g6%

Protein 15g30%

Vitamin A 2265IU45%

Vitamin C 57mg69%

Calcium 170mg17%

Iron 4mg22%

* Percent Daily Values are based on a 2000 calorie diet.

Nutrition values are estimates only. See full disclaimer here.

Course: Salad

Cuisine: American, Mediterranean

Keyword: Lentil Salad

Author: Jaclyn