Lentil Salad Recipes

It’s light but satisfying, loaded with crunchy veggies, and tossed in a zesty lemon dressing that gives it the perfect zing. Whether you’re meal-prepping for the week or need a colorful side dish for dinner, this one’s a keeper.

Let’s make the recipes together. No fluff, no fancy steps. Just good healthy food.

Ingredients

For the salad:

• 1 cup dry green or brown lentils
• 3 cups water or veggie broth (broth adds extra flavor)
• 1 cucumber, chopped
• 1 red bell pepper, chopped
• 1 cup cherry tomatoes, halved
• ½ red onion, finely diced
• ¼ cup fresh parsley, chopped
• 2 tbsp fresh mint, chopped (optional, but adds a fresh pop)
• Salt & pepper, to taste

For the dressing:

• 3 tbsp olive oil
• Juice of 1 lemon
• 1 garlic clove, minced
• 1 tsp Dijon mustard
• ½ tsp ground cumin
• Salt, to taste

How to Make Lentil Salad

Step 1: Cook the lentils

Rinse them well first. In a medium pot, add lentils and water or broth. Bring it to a boil, then reduce to a simmer.
Let them cook for about 18–20 minutes or until tender (but not mushy). Drain, rinse with cold water, and let them cool.

Step 2: Chop your veggies

While the lentils are cooling, chop up the cucumber, bell pepper, tomatoes, onion, parsley, and mint.

Step 3: Whisk the dressing

In a small bowl or jar, mix olive oil, lemon juice, garlic, Dijon mustard, cumin, and salt. Whisk or shake it up until smooth.

Step 4: Mix it all up

Add the cooled lentils to a big bowl. Toss in all your chopped veggies and herbs. Pour the dressing on top and gently mix until everything is well coated.

Step 5: Chill or serve

You can eat it right away, but if you give it 30–60 minutes in the fridge, the flavors come together even better.

Why You’ll Love This Lentil Salad

• Healthy, hearty, and super fresh
• Easy to make and even easier to customize
• Great for lunch, dinner, or meal prep
• Naturally vegan and gluten-free