This fresh Lentil Salad is my latest obsession! With tender lentils, fresh veggies, and the ultimate tangy lemon vinaigrette, you are going to be hooked!
Use leftover lentils in Lentil Soup, hearty Lentil Bolognese, or this Lentil Curry.
The Lentil Salad I Couldn’t Forget
When my husband and I went to Dubai, we enjoyed so many incredible local dishes. This Vegetable Masala and Curry Lentil Soup were both inspired by the trip. And I’m excited to add one more recipe to the mix—Lentil Salad.
I had so many different kinds of lentil salads during that vacation, and I could not get enough of them. I know, a lentil salad might not sound memorable, but I’ve been thinking about those salads ever since!
This recipe is my take on the one we most enjoyed in Dubai (with a few tweaks of my own, of course).
Let’s Talk Lentils
- Make sure to grab fresh dried lentils. Here’s how to tell if lentils are fresh.
- You do not need to soak lentils before using in this Lentil Salad.
- Only 1/2 cup of cooked lentils provides about 12 grams of protein!
- I recommend brown or green lentils. They cook quickly and have mild flavor.
Lentil Salad Recipe Ingredients
Beyond the lentils, these are the main ingredients:
- Sun-dried tomatoes: Don’t use tomatoes in a packet; they’re too dry.
- Flat-leaf parsley: Basil or cilantro are good swaps. Avoid curly parsley.
- English or Persian cucumbers: These stay crisper than regular cucumbers.
- Red onion: If it’s too strong, use less or swap with green onions or shallots.
- Feta: Goat cheese works too! Or skip the cheese and add a bit more salt.
- Lemon vinaigrette: Use fresh lemon juice for more flavor in this Lentil Salad.
Quick Tip
Leftover dressing may solidify a bit in the fridge—just let it sit at room temp for 20 minutes; shake to recombine. Prefer less dressing? Make a half batch!
Lentil Salad Serving Suggestions
This salad is so easy to make your own! Here are a few ideas:
- Add meat: I like adding shredded rotisserie chicken or grilled chicken.
- Use halved cherry tomatoes: Add with or in place of the sun-dried tomatoes.
- Add more veggies: Try olives, roasted red peppers, green bell pepper, zucchini, or eggplant for extra flavor and crunch.
- Swap the dressing: A balsamic vinaigrette works well—try the citrus one from my Beet Salad or the classic one from my Panzanella Salad.
Storage
This salad keeps well for up to 3 days—toss before serving. I like adding all the dressing; the lentils soak it up and get even more flavorful.
The dressing lasts for up to a week in the fridge.
More Veggie-Packed Salads
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Caprese Quinoa Salad
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Tuna White Bean Salad
Salads With Meat
Chipotle Chicken Salad
Salads
Asparagus Salad
Lentil Salad
Equipment
Ingredients
- 1 cup dried lentils green or brown
- 1 cup vegetable broth or chicken stock or broth
- 1-1/2 cups water
- 1 teaspoon Italian seasoning
- Salt and pepper
- 1/2 cup coarsely chopped sun-dried tomatoes packed in olive oil see note 1
- 1-1/2 cups chopped Persian cucumber or English cucumber, see note 2
- 3/4 cup diced red onion 1/2 of a large onion, see note 3
- 1/2 cup finely chopped flat-leaf parsley see note 4
- 1/3 cup crumbled feta cheese
- 2 tablespoons red wine vinegar
- 2 teaspoons Dijon-style mustard not regular mustard
- 1 teaspoon Italian seasoning
- 1 clove garlic minced
- 2 teaspoons honey
- 1/4 cup olive oil
- 1 lemon
Instructions
- Rinse lentils in a fine-mesh sieve. Pick out any debris or shriveled lentils. In a small pot, combine rinsed lentils, broth, water, and Italian seasoning. Season to taste. (I add 1 teaspoon salt.) Stir and cook over medium-high heat until simmering; reduce heat to medium-low and cover. Simmer until tender, about 20–25 minutes (check at 20 minutes). Remove from heat and strain. Rinse in cold water for 30 seconds to a minute or until fully cooled. Fully drain off any liquid and add lentils to a large bowl. Place in the fridge to cool while preparing the rest of the salad.
- Combine all dressing ingredients in a jar. Add 2 teaspoons lemon zest and 2 tablespoons fresh lemon juice. Season to taste with salt and pepper. (I add 1/2 teaspoon salt and 1/4 teaspoon pepper.) Cover and shake vigorously to combine. Refrigerate until ready to use.
- To the bowl of cooled lentils, add the coarsely chopped sun-dried tomatoes, diced cucumber, diced red onion, finely chopped parsley, and feta.
- Add dressing to desired preference. (I add all the dressing, but you may not want it all. Lentils soak it up, making them extra tasty—so feel free to add more later.) Toss and add more dressing, salt, and pepper to taste.
- Serve immediately or chill for up to 2–3 days in an airtight container in the fridge. Toss well before serving—a lot of the dressing settles to the bottom.
Video
Recipe Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Had lentil salad at the flight with airfrance, this is exactly the taste!
I am so thrilled to hear this! Thanks Alfie! 🙂
We could eat this lentil salad for every meal! It fits our vegetarian lifestyle perfectly and allows us to get the protein we need while enjoying our meal! Thanks Chelsea!
I am so thrilled to hear this! Thanks Rhett! 🙂
will be making this soon can i use maple syrup and vegan feta as am a vegan i never had salad before perfect for my after office meals will dm you if i make this and let you know how it goes Thanks Ramya
Hope you love it!