Go Back

Lentil Salad

A hearty and nourishing Lentil Salad that combines protein-packed lentils with fresh vegetables and zesty dressing for a satisfying dish.
Print Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Lunch, Salad
Cuisine: Global, vegetarian
Calories: 200
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 cup Lentils Protein-packed and filling; substitute with canned beans for a quicker option.
  • 1 cup Cucumbers Add a refreshing crunch; swap for bell peppers if desired.
  • 1 cup Tomatoes Use cherry or grape tomatoes for sweetness; if unavailable, opt for canned.
  • 1/2 cup Red Onion Adds sharpness; use green onions if you prefer a milder flavor.
  • 2 cups Kale A nutrient-dense green; spinach works as a lighter alternative.
  • 1/2 cup Radishes Provide a peppery bite; substitute with sliced bell peppers.
  • 1/2 cup Feta Cheese Offers creaminess; omit for vegan options or use avocado.
  • 1/4 cup Olives Brings depth; feel free to use your favorite variety or skip altogether.
Dressing Ingredients
  • 3 tablespoons Olive Oil
  • 2 tablespoons Lemon Juice
  • 2 cloves Garlic Minced.
  • 1 teaspoon Mustard
  • 1 teaspoon Italian Seasoning
  • 1/2 teaspoon Salt Adjust as needed.
  • 1/2 teaspoon Cumin
  • To taste none Pepper Several grinds.

Method
 

Preparation
  1. In a large bowl, whisk together the olive oil, lemon juice, garlic, mustard, Italian seasoning, salt, cumin, and several grinds of pepper.
Assembly
  1. Add the lentils, cucumbers, tomatoes, red onion, kale, radishes, feta, and olives to the bowl with the dressing and toss to coat.
  2. Add the parsley and mint and toss again. Season to taste and serve.

Notes

Pro tips include cooking lentils until tender but not mushy, allowing the salad to marinate for at least 30 minutes, and considering toasting the lentils lightly before boiling for added flavor.