This fresh Lentil Salad Recipe is my latest obsession! With tender lentils, fresh veggies, and the ultimate tangy lemon vinaigrette, you are going to be hooked!
authorโs note
The Lentil Salad I Couldnโt Stop Thinking About!
When my husband and I went to Dubai, we ate so many incredible local dishes. Both this Vegetable Masala and my Curry Lentil Soup were inspired by that trip, and Iโm excited to add one more recipe to the list: this Lentil Salad.
I had so many different lentil salads while we were there, and I could not get enough. I know a lentil salad does not exactly sound unforgettable, but I have been thinking about those salads ever since we got home.
This recipe is my take on the one we loved most in Dubai, with a few little tweaks of my own along the way.
Letโs Talk Lentils
- Make sure to grab fresh dried lentils. Hereโs how to tell if lentils are fresh.
- You do not need to soak lentils before using in this Lentil Salad recipe.
- 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: Donโt use tomatoes in a packet; theyโre 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 itโs 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 fridgeโjust let it sit at room temp for 20 minutes; shake to recombine. Prefer less dressing? Make a half batch!
Chelseaโs Recipe tip
My Favorite Ways To Eat This:
- Add meat: I like adding shredded rotisserie chicken or baked 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: Iโve tried a balsamic vinaigrette and it works perfectly!
Storage
This lentil salad recipe keeps well for up to 3 daysโtoss 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:
Lentil Salad
Video
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 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
Instructionsย
- 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 20โ25 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 tastyโso feel free to add more later.) Toss and add more dressing, salt, and pepper to taste.
- Serve immediately or chill for up to 2โ3 days in an airtight container in the fridge. Toss well before servingโa lot of the dressing settles to the bottom.
Recipe Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Great recipe! It tasted amazing and was very easy to make. I added some diced pepperoni to the salad. Thanks for the recipe! ๐
Yay! Iโm so happy this lentil salad was a hit! Thanks Katie!
Had lentil salad at the flight with airfrance, this is exactly the taste!
I am so thrilled to hear this! Thanks Alfie! ๐
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! ๐
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!