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Lentil Salad Recipe
Redondo

Lentil Salad Recipe

This lentil salad recipe is hearty, refreshing, and perfect for meal prep. With tender green lentils, crisp vegetables, fresh herbs, and a zesty lemon dressing, it’s a wholesome dish you’ll want to make again and again.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Salad
Cuisine: Mediterranean
Calories: 217
Ingredients Equipment Method Notes

Ingredients
  

  • 1 cup uncooked green lentils, rinsed and picked over
  • 3 cups water or vegetable broth
  • 1 English cucumber finely diced
  • 1 red bell pepper finely diced
  • 0.5 small red onion, finely diced
  • 0.25 cup chopped Italian parsley
  • 0.25 cup chopped fresh mint leaves
  • 0.33 cup crumbled feta cheese (optional)
  • 0.25 cup olive oil
  • 2 teaspoons lemon zest
  • 2 tablespoons fresh lemon juice
  • 1 teaspoon Dijon mustard
  • 1 teaspoon honey or pure maple syrup
  • 1 clove garlic, minced
  • Kosher salt and black pepper, to taste

Equipment

  • saucepan for cooking lentils
  • colander for draining lentils
  • Mixing bowl for tossing salad
  • whisk for dressing

Method
 

  1. In a large saucepan, combine lentils, water or broth, and bay leaf. Bring to a boil, reduce to low, and simmer 15–20 minutes until tender but firm.
  2. Whisk olive oil, lemon zest, lemon juice, Dijon mustard, honey, garlic, salt, and pepper to make the dressing.
  3. Drain lentils, discard bay leaf, rinse briefly in cold water, then transfer to a large bowl.
  4. Add cucumber, bell pepper, onion, parsley, mint, and feta to the bowl. Stir to combine.
  5. Drizzle with dressing, toss, and serve immediately or chill 30 minutes before serving.

Notes

For best results, cook the lentils just until tender so they hold their shape. This salad tastes even better the next day as the flavors meld together.