Go Back

Green Lentil Salad

A fresh and satisfying green lentil salad with crisp cucumber, cherry tomatoes, bright herbs, and a tangy lemony dressing. Quick enough for a busy weeknight and great for meal prep.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 20 minutes
Servings: 4
Calories: 290
Ingredients Method Notes

Ingredients
  

Salad
  • 1 cup dry green lentils, rinsed
  • 1 medium cucumber, diced
  • 1 cup cherry tomatoes, halved
  • ½ red onion, finely chopped
  • ½ cup fresh parsley, roughly chopped
  • ¼ cup fresh mint leaves, chopped
  • 1 small red bell pepper, diced
  • 2 oz crumbled feta cheese (optional)
Dressing
  • 3 tablespoons olive oil
  • 3 tablespoons fresh lemon juice (about 1 large lemon)
  • 1 teaspoon Dijon mustard
  • 1 clove garlic, minced
  • ½ teaspoon ground cumin
  • to taste salt and black pepper

Method
 

Cook the Lentils
  1. Add the rinsed green lentils to a medium saucepan and cover with 2½ cups of cold water.
  2. Bring to a boil over medium-high heat. Skim off any foam that forms on top, then reduce the heat to a gentle simmer.
  3. Cook for 18 to 20 minutes until the lentils are just tender but still holding their shape. Start checking at the 15-minute mark to avoid overcooking.
  4. Drain the lentils well and spread them on a baking sheet to cool quickly to prevent clumping.
Make the Dressing
  1. While the lentils cool, whisk together the olive oil, fresh lemon juice, Dijon mustard, minced garlic, and ground cumin in a small bowl or jar.
  2. Season generously with salt and black pepper. Taste and adjust — the dressing should be bright, slightly tangy, and nutty from the cumin.
Chop the Vegetables
  1. Dice the cucumber, halve the cherry tomatoes, finely chop the red onion, and dice the red bell pepper into small, uniform pieces.
  2. Roughly chop the fresh parsley and mint. Pile all vegetables and herbs into a large mixing bowl.
Toss Everything Together
  1. Add the cooled lentils to the bowl with the vegetables and herbs.
  2. Pour the dressing over the top and toss gently but thoroughly until every lentil is coated.
  3. Taste and adjust seasoning — add more lemon for brightness or more salt if it tastes flat.
  4. If using feta, scatter it on top rather than mixing it in to keep the crumbles intact.
  5. Let the salad rest for at least 10 minutes before serving to allow the flavors to meld and deepen.

Notes

Meal-Prep Tip: Cook lentils up to three days ahead and store in the fridge. Store leftover salad in an airtight container in the refrigerator for up to 4 days — it tastes better the next day as the flavors deepen. This salad does not freeze well due to the fresh vegetables. Substitution Tips: Swap red onion for green onions for a milder flavor. Replace fresh mint with 1 teaspoon dried mint if needed. For a dairy-free version, skip the feta or replace with diced avocado. Canned lentils can be used instead of dry — drain and rinse two cans and skip the cooking step. Common mistakes to avoid: do not overcook lentils, always let them cool before adding dressing, allow at least 10 minutes resting time before serving, and season generously with salt and lemon.