This lentil salad recipe is easy to make and bursting with Mediterranean flavor! It’s made with simple ingredients in just 30 minutes. Vegan and Gluten-free. Video.
Lentils are my love language. Perhaps it’s because of my Egyptian father and his love of lentils; it’s in my blood – but whenever I have something made with lentils in my fridge, call me crazy, I feel a little bit better!
Whether it’s this refreshing, delicious lentil salad recipe, or this red lentil soup, I feel comforted. Maybe that is weird, but it is what it is…ha!
The best part? This lentil salad can be made ahead and will keep for 4 days in the fridge, a gift to your future self.
Why You’ll Love This Lentil Salad
- It’s quick & easy! This recipe is made with simple, wholesome ingredients in 30 minutes!
- Incredibly nutritious. Vegan, gluten-free, and full of vitamin-rich vegetables and herbs, it’s packed with protein and polyphenols.
- The FLAVOR! Bursting with flavor, your mouth will be very happy. 🙂
Lentil Salad Recipe Ingredients
- Dry lentils: Use French green lentils, black lentils, brown lentils, or any whole lentils. Split lentils can get mushy so I would avoid them here.
- Cherry tomatoes: Or sub-grape tomatoes, diced vine-ripened tomatoes, or heirloom tomatoes.
- Cucumber: English cucumber, or substitute Turkish or Persian cucumbers. Add a cooling, refreshing crunch. Thin-skinned cucumbers work best here—no need to peel them!
- Bell pepper: Yellow or red bell pepper, for extra vitamin C, a pop of color and crunch factor!
- Red onion and fresh garlic: For that delicious texture and punchy “bite” – make sure it is very finely diced.
- Fresh herbs: We used flat-leaf parsley and fresh mint, but fresh basil, dill or cilantro would be great substitutes!
- Extra virgin olive oil: To give the salad richness and polyphenols.
- Fresh lemon: We use the lemon zest and the juice here for extra brightness.
- Seasonings: Salt, black pepper and cumin. We keep it simple here, but see the recipe notes for some optional additions (sumac, feta cheese, etc.).
Lentil Salad instructions
Step 1: Cook lentils. In a medium saucepan, add lentils and 3 cups water, bring to a boil. Lower to simmer, cover, and cook until tender. Check at 15 minutes, then every few minutes. Drain, then soak in cold water.
Step 2: Prep fresh veggies and herbs. While lentils cook, prep cucumbers, tomatoes, bell pepper, onion, mint, and parsley. Place in a large bowl and add lentils when done.
Step 3: Add seasoning. Grate garlic over the bowl, then add lemon zest and juice, olive oil, salt, pepper, and cumin. Toss to combine. Taste and adjust for salt and lemon.
Tip: As the salad sits, the lentils may soak up the salt and lemon, so add more as needed. This is especially important if prepping in advance!
Serving suggestions
Serve as is or over a bed of dressed baby arugula. Serve as a side dish or as a vegan main. Add feta cheese if you like. Pair with this Gazpacho, homemade Manoush bread or Pita bread!
Storage
Vegan lentil Salad will last up to 4 days in an airtight container in the fridge. I do not recommend freezing.
Chef’s Tips
- Making-ahead. You can meal prep the whole salad up to a day ahead for an event, but toss in the fresh herbs right before serving.
- Adjust salt and lemon to taste once more right before serving as lentils can soak up the salt.
- Cook the lentils to al dente so they don’t fall apart in the salad.
FAQS
Lentils are full of plant-based protein and fiber, so yes, we think they are one of the healthiest things you can eat!
Lentils love to be paired with Mediterranean flavors like olive oil, fresh herbs, and lemon and Middle Eastern spices like cumin, coriander, and sumac.
More lentil salad ideas!
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Watch how to make Lentil SalaD!
Lentil Salad Recipe
- Prep Time: 15
- Cook Time: 15
- Total Time: 30 minutes
- Yield: 8 cups
- Category: salad, vegan salad, lentil recipes
- Method: stovetop
- Cuisine: Mediterranean
- Diet: Vegan
Description
This Mediterranean-inspired lentil salad recipe is bursting with flavor! Cold and refreshing, it’s made with simple ingredients in just 30 mins!
Ingredients
- 1 cup uncooked lentils- French lentils, black lentils, brown lentils (2 1/2 cups cooked)
- 1 pint cherry tomatoes- or grape tomatoes, sliced in half, about 2 cups
- 1 English cucumber- or Turkish cucumber, diced, about 2 cups
- 1 bell pepper- yellow or red, diced
- 1/4 cup red onion, very finely diced
- 1 bunch flat-leaf parsley, chopped
- 1/4– 1/2 cup fresh mint, chopped
- 2 garlic cloves, grated or finely minced
- 1/4 cup extra virgin olive oil
- 1 large lemon, zest and juice
- 1 teaspoon salt, more to taste
- 1 teaspoon black pepper
- 2 teaspoons cumin
Instructions
- Place lentils in a medium pot with 4 cups water and bring to a boil, lower to a simmer, cover and cook until al dente. Check at 15 minutes, then check every few minutes. Drain, soak in cold water.
- While the lentils are cooking, prep the cucumbers, tomatoes, bell pepper, onion, mint and parsley and place in a large bowl.
- Add the drained, cooled lentils to the bowl.
- Grate the garlic over the bowl, add the lemon zest, olive oil, salt, pepper and cumin and fresh lemon juice. Give a good stir to combine well. Adjust salt and lemon to taste. As the salad sits, the lentils may soak up the salt and lemon, so add more as necessary- especially if making this ahead- always taste before serving.
- Store in an airtight container the refrigerator for up to 4 days.
- Serve as is or over a bed of dressed baby arugula; add feta cheese if you like. Enjoy!
Notes
Optional additions: ½ teaspoon sumac, feta cheese, kalamata olives, arugula or baby spinach, splash red wine vinegar.
Nutrition
- Serving Size: 1 cup
- Calories: 176
- Sugar: 3.7 g
- Sodium: 301 mg
- Fat: 7.7 g
- Saturated Fat: 1.1 g
- Carbohydrates: 22.4 g
- Fiber: 4.1 g
- Protein: 7.1 g
- Cholesterol: 0 mg
This was delicious! I added quinoa and sauted kale for more protein and leafy greens.
Sounds perfect Karen. So glad you enjoyed!
This is a simple straight forward delicious salad – agreed to be able to keep on hand for.the week but I would leave out tomatoes and any other veggies (cucumbers) that do tend to get ‘soggy/soft’ over time – i simply added tomato on the day I ate the salad – and perhaps add in a few crisp/fresh to brighten this up. Delicious!
Yes that makes sense Maureen. Glad you enjoyed!
My partner does not like lentils or beans of any kind but this recipe had him having seconds and eating left overs for lunch the following day
Wow! Love it Jeanne.
Mint? What kind of mint?
Fresh spearmint is my preferred! That is usually what you find at grocery stores.
Used spinach with parsley and mint from my garden. Looks great tastes great.
Perfect!
Used some parsley and spinach as well as my fresh mint. Looks beautiful ,tastes great!
Excellent, happy you enjoyed!
I made it for the first time today. It did not disappoint I will make it again very refreshing and delicious!
Thanks Angelina, so happy you enjoyed!
I made today it did not disappoint. Very refreshing I will make it again!
So nice to hear Angelina!
Added ALL of the optional ingredients! Fabulous
Awesome, thanks so much for the kind review!
This salad is really refreshing and bright. The cumin was just the right touch. A true summer dish. Delicious!
Glad you enjoyed Laura!
This was so perfect on a hot summer evening! Delicious, and bright! So glad we can have it again tomorrow. 🙂 Thank you!
Wonderful to hear Celine!
So refreshing and delish! I love this and will make it a staple.
Thanks Faye!
Deeeeeeelicious 😋
Yay!
Excellent
Finished between the two of us, with a heap of arugula beneath
Definitely substitute/ad lib friendly recipe.
Grilled salmon fillet, or chicken on top
😋
Perfect, so glad you enjoyed!