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This Mediterranean-inspired lentil salad recipe is bursting with flavor! Cold and refreshing, it's made with simple ingredients in 30 mins!

Lentil Salad Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.5 from 2 reviews
  • Author: Sylvia Fountaine | Feasting at Home
  • Prep Time: 15
  • Cook Time: 15
  • Total Time: 30 minutes
  • Yield: 8 cups 1x
  • 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

Units Scale
  • 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
  • 1/41/2 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

  1. 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.
  2. While the lentils are cooking, prep the cucumbers, tomatoes, bell pepper, onion, mint and parsley and place in a large bowl.
  3. Add the drained, cooled lentils to the bowl.
  4. 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.
  5. Store in an airtight container the refrigerator for up to 4 days.
  6. 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