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FAVORITE LENTIL SALAD
Jump To Recipe 45 Comments »
This post may contain affiliate links. Please read my disclosure policy.
My favorite lentil salad recipe is made with French lentils, cucumber, sun-dried
tomatoes, onion, fresh mint and a zippy lemon dressing. Super simple to make,
and so light and refreshing!
I didn’t know I could love a lentil salad so much until I met this one. ♡
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Like, seriously. It’s just about the simplest salad in the world to make, but
something about the combination of cool, zesty, healthy ingredients here
just works.
We’re talking lots of tender protein-packed lentils, refreshing cool cucumber,
zesty red onions, rich sun-dried tomatoes, lots and lots of chopped fresh mint,
and a bright and zippy lemon dressing that brings it all together. It’s easy to
make in the time that it takes you to simmer a batch of lentils. It’s naturally
vegetarian, vegan and gluten-free. It works great as a side salad or main dish
(especially for healthy meal prep lunches!). And it tastes so refreshing and
delicious!!
Barclay and I keep saying that it tastes like springtime in a bowl, and it’s
making me seriously happy right now. We’ve been making it on repeat around our
house and can’t get enough of it lately. So if you’re also craving all things
light and healthy and spring-y right about now, trust me — you’re going to love
it!
LENTIL SALAD INGREDIENTS:
To make this easy lentil salad recipe, you will need the following ingredients:
* Lentils: I recommend using either brown, green or French green lentils in
this salad, as those varieties each have great flavor and hold their shape
well once cooked. (I used French green lentils in the photos above.)
* English cucumber: Or traditional or Persian cucumbers, finely diced (also
peeled and/or seeded, if you prefer).
* Red onion: Feel free to briefly rinse and drain the diced red onion in
running water, if you would like to cut the onion-y flavor a bit. Or if you
love red onion as much as I do, just add it straight to the salad!
* Fresh mint: I adore the burst of fresh mint flavor in this salad, which pairs
beautifully with the bright lemony dressing.
* Sun-dried tomatoes: Love the rich flavor of sun-dried tomatoes in this salad.
But if tomatoes happen to be in season, feel free to sub in your favorite
ripe fresh tomatoes if you prefer.
* Lemon dressing: I just used my favorite everyday salad dressing here, made
with an extra squeeze lemon juice. It’s easy to whip up with olive oil, lemon
juice, Dijon, garlic, salt and pepper.
HOW TO MAKE LENTIL SALAD:
To make this easy lentil salad recipe, simply…
1. Cook the lentils. Combine the lentils in a saucepan with 3 cups of water (or
veggie broth) and stir to combine. Cook over medium-high heat until the
broth reaches a simmer. Then reduce heat to medium-low, cover and maintain
the simmer until the lentils are tender, about 20-25 minutes depending on
the type of lentils used. Use a strainer to drain and rinse the lentils in
cold water for 1 minute until they are chilled, and set aside.
2. Mix the dressing. Meanwhile, as the lentils are cooking, combine all of the
lemon dressing ingredients in a small bowl and whisk together until
combined.
3. Combine. Add the cooked and chilled lentils, cucumber, red onion, mint and
sun-dried tomatoes to a large bowl. Drizzle evenly with the lemon dressing
and toss until evenly combined.
4. Serve. Enjoy immediately, or refrigerate in a sealed container for up to 3-4
days.
POSSIBLE VARIATIONS:
There are endless ways that you could customize this lentil salad recipe, so
have fun and get creative with it! We also love to…
* Add cheese: Some crumbled goat or feta cheese is absolutely delicious in this
lentil salad.
* Add olives: Also, kalamata olives or any other Mediterranean olives you love.
* Add some heat: I also love chopping up some pepperoncini peppers and adding
them in for extra tang and heat.
* Add protein: If you would like to add some extra protein, feel free to mix
some cooked chicken, tuna or salmon into this salad.
* Cook the lentils in broth: To give the lentils extra flavor, I highly
recommend cooking them in veggie broth (perhaps with a sprig of herbs or bay
leaf added in) instead of water.
* Use different herbs: If mint isn’t your thing, this lentil salad would also
be absolutely delicious with fresh basil, parsley or dill.
* Use quinoa or farro: This recipe came about as a riff on my favorite
Mediterranean farro salad, so feel free to swap in farro or quinoa in place
of the lentils anytime too!
MORE FAVORITE LENTIL RECIPES:
Looking for more lentil recipe inspiration? Here are a few of my faves…
* Lemony Lentil Soup
* Turkish Lentil Soup
* Tomato Lentil Curry
* Zesty Lentil Spinach Salad
Print
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LENTIL SALAD
★★★★★ 5 from 30 reviews
* Author: Ali
* Prep Time: 10 mins
* Cook Time: 30 mins
* Total Time: 40 mins
* Yield: 4 servings 1x
Print Recipe
Pin Recipe
--------------------------------------------------------------------------------
DESCRIPTION
My favorite lentil salad recipe is made with cucumber, sun-dried tomatoes,
onion, fresh mint and a zippy lemon dressing. Super simple to make, and so
light and refreshing!
--------------------------------------------------------------------------------
INGREDIENTS
Scale 1x2x3x
LENTIL SALAD INGREDIENTS:
* 1 cup uncooked lentils (either green, French green or brown lentils), rinsed
and picked over
* 1 English cucumber, finely diced
* 1 small red onion, finely diced
* 3/4 cup chopped fresh mint leaves, loosely packed
* 1/2 cup diced and drained sun-dried tomatoes
LEMON DRESSING:
* 3 tablespoons olive oil
* 2 tablespoons freshly-squeezed lemon juice
* 1 teaspoon Dijon mustard
* 1 clove garlic, pressed or minced
* 1/2 teaspoon fine sea salt
* 1/4 teaspoon freshly-cracked black pepper
--------------------------------------------------------------------------------
INSTRUCTIONS
1. Cook the lentils. Combine the lentils in a saucepan with 3 cups of water (or
veggie broth) and stir to combine. Cook over medium-high heat until the
broth reaches a simmer. Then reduce heat to medium-low, cover and maintain
the simmer until the lentils are tender, about 20-25 minutes depending on
the type of lentils used. Use a strainer to drain and rinse the lentils in
cold water for 1 minute until they are chilled, and set aside.
2. Mix the dressing. Meanwhile, as the lentils are cooking, combine all of the
lemon dressing ingredients in a small bowl and whisk together until
combined.
3. Combine. Add the cooked and chilled lentils, cucumber, red onion, mint and
sun-dried tomatoes to a large bowl. Drizzle evenly with the lemon dressing
and toss until evenly combined.
4. Serve. Enjoy immediately, or refrigerate in a sealed container for up to 3-4
days.
--------------------------------------------------------------------------------
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posted on March 9, 2020 by Ali
4th of July / Memorial Day / Labor Day, Dairy-free, Gluten-free, Main Dishes,
Mediterranean-Inspired, Side Dishes, Vegan, Vegetarian
45 Comments »
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45 COMMENTS ON “FAVORITE LENTIL SALAD”
1. Sarah — March 9, 2020 @ 9:48 am Reply
Hey Ali, this is a recipe request! I recently went to a Cactus Club (I
don’t know if you’ve been there or heard of it), and I ate this mindblowing
salad! It was called a rain coast salad I think. Anyways, it contained
spicy pecans, avocado, tomatoes, cucumber, lettuce, chicken, and sliced
boiled egg, drizzled with a lovely vinaigrette! I would love to try and
recreate this on my own but I’ve never made spicy pecans before, and you
really can’t skip them; they were my favorite part! Any chance you know a
good recipe for spicy pecans or you could post a recipe for a salad like
this? Thanks ♡♡♡
2. Paige Cassandra Flamm — March 9, 2020 @ 11:22 am Reply
We’ve been starting to cook with lentils a lot more the past few weeks, so
we’ll totally have to try this soon!
Paige
https://thehappyflammily.com
3. juan Carlos — March 9, 2020 @ 12:43 pm Reply
Buen Dia. Una exelente reseta queda exisita agregando ademas otros
ingredientes gracias
★★★★★
4. Jim Parham — March 10, 2020 @ 3:23 am Reply
Love lentils. I’ll try this recipe. Maybe add a chopped jalapeno.
* Mary Rarick — February 12, 2022 @ 7:59 pm
That’s a good idea. The recipe is definitely missing something. More
spice would be good.
5. Sea — March 12, 2020 @ 5:04 am Reply
I love the color of that. Thank you for your recipe
★★★★★
6. s clark — March 12, 2020 @ 2:35 pm Reply
I really like this site because Ali provides great flexibility in her
recipes as to products and prep. I find cooking much more fun when I do not
have to follow a rigid formula. This is a great salad for all kinds of
different products. So far we have had several variations both chilled and
warm and it gets better when in the fridge for over nite . Good Good Good.
7. Elaine — March 13, 2020 @ 5:55 pm Reply
Really yummy! Made exactly as written except added an extra clove of
garlic! So yummy – substantial enough for lunch and perfect as a side with
dinner! Thanks for yet again another great recipe!!
★★★★★
8. Susan Freeman — March 21, 2020 @ 2:59 pm Reply
This salad is scrumptious, light, delicious and tastes like sunshine in a
bowl. I love lentils anyway, but the mint really adds a whole new
dimension. It was so easy to make. I just hope git lasts long enough to
make it to dinner tomorrow night.
★★★★★
9. Melisa — April 22, 2020 @ 1:19 pm Reply
I’m making this tonight! I plan to add chicken to make it more of a meal.
Do you have a suggestion on what spice blend/marinade would work best with
this dish?
10. Nicole — May 3, 2020 @ 6:52 pm Reply
So easy to make and so delicious! Great salad for hot summer nights when
you don’t feel like cooking too much. I added feta which added a little
something extra.
★★★★★
* Toni — March 3, 2022 @ 1:58 pm
I use a very good Bottled Vinaigrette. Garlic Expressions… I add lemon to
it….
11. Z — May 20, 2020 @ 4:10 pm Reply
This is so good! I love how the flavors come together and how easy it is to
make. I did not have mint leaves on hand, but was good without it. The sun
dried tomatoes are a really nice touch and go really well with the
cucumbers. I will definitely be making this again soon and thanks so much
for creating this recipe!
★★★★★
12. Trevor H. — July 3, 2020 @ 6:08 pm Reply
All I’d add is that sprouting the lentils for a couple of days adds some
extra interest, vitamins and, imho, tastiness.
★★★★★
13. Marybeth Conrad — July 5, 2020 @ 11:59 am Reply
Delicious! A great recipe as so many of yours are!
★★★★★
14. Meaghan — July 13, 2020 @ 6:41 am Reply
I like lentils quite a bit, but this salad makes me a mega fan! The
combination of textures and zingy flavors really make it extra satisfying
and a lunch I look forward to. Thanks for the awesome, easy and
cost-friendly recipe!
★★★★★
15. Lynn — July 15, 2020 @ 8:20 pm Reply
Made this for dinner tonight. Yummy! Definitely a keeper.
★★★★★
16. Carrie — August 9, 2020 @ 2:02 pm Reply
Delicious! Really great for hot weather dinners — I’m practically living on
this salad in the central Texas summer right now. I cook the lentils in an
electric pressure cooker — quick and doesn’t heat up the kitchen. I used a
regular cucumber (peeled and seeded) and fresh grape tomatoes, since
they’re easy to get right now. I can also recommend adding some harissa to
the dressing if you want a spicy kick!
★★★★★
17. Kellie — August 12, 2020 @ 1:21 pm Reply
This is a super tasty salad. It is fresh and healthy I highly recommend !
★★★★★
18. Danielle — August 20, 2020 @ 11:39 pm Reply
Awesome recipe! It’s so fresh and crunchy which was perfect for the warm
summer night. I used fresh tomatoes and added a yellow bell pepper that I
had lying around as well. Loved the dressing too. Thanks!
★★★★★
19. Yvonne — October 24, 2020 @ 5:05 am Reply
This lentil salad is the BOMB!!!! It’s so light and savory and bright and
perfect, the only downside is that I can never get enough of it, haha! I
make it exactly as written, but always add more cucumber than is called
for. :P
★★★★★
20. Stephanie Toljanich — December 22, 2020 @ 4:05 am Reply
Delicious!! I was in a rush, and used a can of lentils (rinsed and drained)
and garlic powder instead of fresh cloves, and it was still amazing! Every
single one of your recipes I’ve tried are perfection! Thanks for your hard
work!
-Steph
21. Preeti — December 30, 2020 @ 6:02 am Reply
I have never tried lentil salad but the way you present this salad look so
colourful and mouth-watering. Is it important to use olive oil?
★★★★★
22. Jennie — January 10, 2021 @ 11:58 am Reply
This was so good! Very bold flavors! The only change I’ll make next time is
to reduce the amount of red onion. Maybe mine was extra strong but I
thought it over-powered the salad a bit. Definitely add the mint!
23. Lesley — January 24, 2021 @ 10:52 am Reply
So fresh and full of flavor!
★★★★★
24. Kate. — February 21, 2021 @ 11:58 am Reply
Note to self: everyone else’s MMV…. Lentils cooked in <15 mins.
Really delish! Thanks, Ali!
★★★★★
25. Megan — February 28, 2021 @ 12:07 pm Reply
Would you happen to have the nutritional information for thus salad?
Great recipe!!!
26. Marina Turvey- Green — March 2, 2021 @ 8:21 am Reply
Thought that we had loads of cucumber in the fridge. Turned out we didn’t.
I subbed celery and also used fresh tomatoes. Added some baby capers at the
end. Giving it some time in the fridge now and waiting to taste the result.
27. Marcy — March 8, 2021 @ 5:40 pm Reply
Omg, delish!!! Perfect! I added chopped kale and it’s so yummy I cannot
stop eating it! The dressing is on point!!!
★★★★★
28. Laci — March 15, 2021 @ 9:01 pm Reply
First time to ever use lentils in anything…….this was a great recipe to
start on ;) very good. Even my husband, who hates most of the ingredients
separately, liked it. Thank you.
★★★★★
29. Meaghan — March 19, 2021 @ 7:56 am Reply
I simply really love this salad. It’s such a great lunch, or sidedish to
dinner. It impresses me how much flavor is packed into a simple seeming
recipe. I sometimes add whole grain pearl couscous to it and it all blends
wonderfully. Thanks for this recipe!
★★★★★
30. Kaia T — April 23, 2021 @ 7:19 pm Reply
Enjoying some of this right now! So, tasty! I may add even more mint and
lemon, but I’m going to refrigerate it overnight and taste it again first.
I have a feeling this will be one of those dishes that’s even better the
next day. Yum! By the way, I’ve tried several of your recipes and they’ve
all been fabulous!
★★★★★
31. Phyllis hollett — May 22, 2021 @ 8:32 am Reply
This salad was divine and to me the best lentil salad I have had.Thanks for
the recipe Ali.
★★★★★
32. Phyllis hollett — May 23, 2021 @ 7:28 am Reply
Hi Ali,
This salad was divine and definitely the best lentil salad I have had. The
second day I added avocado for a bit of a different twist and that was
great in it as well. Thanks for the amazing recipe.
33. Elli — June 13, 2021 @ 12:14 pm Reply
I made this as a lunchbox meal prep ready for the week and had to hold
myself back from eating it for my dinner! I love the flavours and the zingy
lemon dressing. I added a can of chickpeas to bulk mine up but would, be
good by itself.
★★★★★
34. Sabrina — July 7, 2021 @ 5:10 pm Reply
My first lentil salad and it was amazing! I loved this recipe so much
★★★★★
35. liz — September 5, 2021 @ 3:17 am Reply
so good and so healthy. I added fresh pomegranate seeds to it and a little
pomegranate molasses for sweetness.
★★★★★
36. Kristine — March 22, 2022 @ 12:00 am Reply
This was so refreshing and delicious. Will be making often. Thank you for
sharing this recipe!
★★★★★
37. Cheryl — May 30, 2022 @ 11:05 am Reply
Loved this flavor!! Wow!! Thanks for sharing
38. Paris — June 22, 2022 @ 5:45 am Reply
Didn’t have mint so I used parsley! Also delicious!
★★★★★
39. Heather — June 22, 2022 @ 12:37 pm Reply
This recipe is so good. I’ve never had lentils before and I really enjoyed
this recipe to introduce to me. I was wondering what the serving size on
this recipe is as a main dish? Do you have any of the nutritional
information?
★★★★★
40. Ronco — July 8, 2022 @ 8:45 pm Reply
This is really good! Just be careful because you can easily overcook the
lentils. Can’t wait to make it again.
★★★★★
41. CRoche — July 26, 2022 @ 5:38 pm Reply
Wow this is so tasty! Trying to incorporate lentils into my diet and this
is such a great summer dish!! Great flavors
★★★★★
42. CanadaCook — August 11, 2022 @ 4:44 pm Reply
I found it bland. The lentils almost absorbed all the flavour. It was ok I
love salads so I ate it but did enjoy it as much as I had hoped.
43. Barbara — October 17, 2022 @ 2:29 pm Reply
I’m out of mint so I’m using a bit of cilantro and adding an avocado. Can’t
wait to try!
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