Go Back

Lentil Salad

A fresh and flavorful lentil salad with crunchy veggies and a lemony dressing. Perfect for lunch, meal prep, or a side dish. Naturally vegan and gluten-free.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4
Course: Breakfast, Salad
Cuisine: Mediterranean
Calories: 1160
Ingredients Method Notes

Ingredients
  

  • 1 cup green or brown lentils
  • 3 cups water or veggie broth
  • 1 cucumber chopped
  • 1 red bell pepper chopped
  • 1 cup cherry tomatoes halved
  • ½ red onion diced
  • ¼ cup fresh parsley chopped
  • 2 tbsp mint chopped (optional)
  • Salt and pepper to taste
Dressing
  • 3 tbsp olive oil
  • Juice of 1 lemon
  • 1 garlic clove minced
  • 1 tsp Dijon mustard
  • ½ tsp cumin
  • Salt to taste

Method
 

  1. Rinse and cook lentils in water or broth for 18–20 mins. Drain and cool.
  2. Chop all veggies and herbs.
  3. Mix dressing ingredients in a small bowl or jar.
  4. Combine lentils, veggies, herbs, and dressing. Toss to coat.
  5. Serve immediately or chill for 30–60 minutes.

Notes

  • Add feta or chickpeas for variations.
  • Store in fridge up to 4–5 days in an airtight container.