Lentil Salad

5 from 3 votes

This fresh and zesty Lentil Salad combines tender lentils, crisp veggies, and a tangy lemon vinaigrette—you’ll be hooked!

Prep Time30

Lentil Cook Time25

Total Time55

Course: Lunch, Salad, Vegetarian

Cuisine: American, Healthy, Mediterranean, Vegetarian

Keyword: lentil salad

Servings: servings

Author: Chelsea Lords

Cost: $7.12

Equipment

Small pot

Ingredients

Lentils

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

Salad

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

Lemon Dressing

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

US - Metric

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

Notes

Note 1: Use oil-packed, sliced sun-dried tomatoes. the ones in a packet are too dry.

Note 2: Persian or English cucumbers have better flavor and crunch than regular cucumbers. This recipe uses 2–3 Persian/mini cucumbers or 1 large English cucumber.

Note 3: If you are sensitive to red onion, feel free to reduce it or leave it out. Alternatively, use green onions or shallots, which are both a bit milder.

Note 4: Use flat-leaf Italian parsley. Avoid curly parsley: it’s usually used as a garnish and won’t contribute much flavor. If you don’t like parsley, use fresh basil or cilantro instead. You’ll need about 3/4 of 1 large bunch.

Storage: Store in an airtight container in the fridge for up to 2–3 days. Toss well before serving—the dressing settles to the bottom.

Nutrition