Name: Lentil Salad
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Cuisine: Mediterranean
Ingredients: 1 1/2 cups cooked green or brown lentils (firm, not mushy); 1 cup cherry tomatoes, halved; 1/2 cucumber, diced; 1/4 red onion, finely chopped; 1 bell pepper, chopped; 1/4 cup fresh parsley or cilantro, chopped; 3 tbsp olive oil; 2 tbsp lemon juice or red wine vinegar; 1 tsp Dijon mustard (optional); 1 garlic clove, minced; Salt, to taste; Black pepper, to taste; 1/4 cup feta cheese or goat cheese, crumbled (optional)

Lentil Salad is one of my favorite wholesome dishes—fresh, filling, and full of texture and flavor. With tender lentils, crisp vegetables, and a tangy vinaigrette, it’s the kind of salad I enjoy on its own or as a perfect side to grilled meats, roasted veggies, or even tucked into a wrap.

Why You’ll Love This Recipe

I love this salad for how hearty and versatile it is. The lentils bring in protein and fiber, making it satisfying enough for a main dish. It’s also easy to prep ahead, travels well for lunches or potlucks, and can be customized with whatever I have in the fridge. The vinaigrette adds a bright, zesty punch that ties everything together beautifully.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Cooked green or brown lentils (firm, not mushy)
Cherry tomatoes, halved
Cucumber, diced
Red onion, finely chopped
Bell pepper, chopped
Fresh parsley or cilantro, chopped
Olive oil
Lemon juice or red wine vinegar
Dijon mustard (optional)
Garlic, minced
Salt
Black pepper
Feta cheese or goat cheese (optional, for topping)

directions

I start by cooking the lentils until tender but still firm—usually about 20–25 minutes. I drain and let them cool completely.
While the lentils are cooling, I chop the vegetables and herbs.
In a large bowl, I whisk together the olive oil, lemon juice or vinegar, Dijon mustard (if using), garlic, salt, and pepper to make the dressing.
I add the cooked lentils, chopped vegetables, and herbs to the bowl and toss gently to combine.
I taste and adjust the seasoning, then let the salad chill in the fridge for at least 30 minutes so the flavors can develop.
Just before serving, I sprinkle crumbled feta or goat cheese on top if I’m using it.

Servings and timing

This recipe serves 4 to 6 people as a side, or 2 to 3 as a main dish. It takes about 15 minutes to prep and 25 minutes to cook the lentils, so I usually have it ready in 40 minutes total (plus chilling time).

Variations

Sometimes I add diced avocado or olives for extra richness. I’ve also tossed in arugula or spinach for a green boost. For a Mediterranean twist, I use Kalamata olives and swap in red wine vinegar. If I want extra protein, I mix in chickpeas, grilled chicken, or canned tuna.

storage/reheating

I store the salad in an airtight container in the fridge for up to 4 days. It keeps really well and actually tastes better the next day as the flavors meld. I don’t reheat it—I serve it cold or at room temperature.

FAQs

Can I use canned lentils?

Yes, I rinse and drain them well. I just make sure they’re not too soft, or the salad can get mushy.

Which lentils work best?

I use green or brown lentils since they hold their shape. I avoid red lentils—they break down too much for this kind of salad.

Can I make this salad ahead of time?

Absolutely. I often make it a day ahead, and the flavor improves as it sits.

Is this salad vegan?

Yes, as long as I skip the cheese or use a plant-based alternative.

What’s the best way to serve this salad?

I serve it on its own, over greens, with pita, or as a side to grilled meat or roasted vegetables.

Conclusion

Lentil Salad is one of those simple yet satisfying recipes I keep in my regular rotation. It’s healthy, flavorful, and endlessly adaptable. Whether I’m meal prepping for the week, packing lunch, or putting together a quick side, this salad always comes through with freshness and substance.