Lentil Salad – Fresh, Protein-Packed, and Flavorful

This lentil salad is fresh, satisfying, and packed with plant-based protein, making it perfect for lunches, meal prep, or light dinners. Tender lentils combine with crisp vegetables, fresh herbs, and a zesty dressing that keeps every bite vibrant and balanced. It’s easy to make, stores well, and tastes even better after chilling.

Why You’ll Love This Recipe

• High in plant-based protein and fiber
• Fresh, light, and filling without feeling heavy
• Perfect for meal prep and make-ahead meals
• Naturally budget-friendly ingredients
• Works as a side dish or main meal

Ingredients

• 1 cup dry green or brown lentils
• 3 cups water
• 1 cup cherry tomatoes halved
• ½ cup cucumber diced
• ¼ cup red onion finely chopped
• ¼ cup fresh parsley chopped
• 2 tablespoons fresh mint chopped optional
• 3 tablespoons olive oil
• 2 tablespoons fresh lemon juice
• 1 teaspoon Dijon mustard
• ½ teaspoon salt
• ¼ teaspoon black pepper

Step-by-Step Instructions

1. Rinse lentils under cold water and remove any debris.
2. Add lentils and water to a saucepan and bring to a boil.
3. Reduce heat and simmer uncovered for 18–22 minutes until tender but not mushy.
4. Drain lentils and let them cool slightly.
5. In a large bowl, combine tomatoes, cucumber, red onion, parsley, and mint.
6. Add cooled lentils to the bowl.
7. In a small bowl, whisk olive oil, lemon juice, Dijon mustard, salt, and pepper.
8. Pour dressing over the lentil mixture.
9. Toss gently until everything is well coated.
10. Taste and adjust seasoning if needed before serving.

Tips & Variations

• Use green or brown lentils to keep the salad firm
• Add crumbled feta cheese if dairy is allowed
• Mix in roasted vegetables for deeper flavor
• Swap lemon juice with red wine vinegar alternative like apple cider vinegar
• Add chickpeas for extra protein

Storage & Freezer Instructions

• Store lentil salad in an airtight container in the refrigerator for up to 4 days
• Stir before serving as dressing may settle
• Do not freeze as fresh vegetables lose texture
• Keep dressing separate for longer freshness if meal prepping
• Add fresh herbs just before serving for best flavor

Serving & Pairing Ideas

• Serve as a light lunch with flatbread
• Pair with grilled chicken or fish for a complete meal
• Spoon over mixed greens for a hearty salad bowl
• Serve alongside soup for a balanced dinner
• Top with avocado slices for extra creaminess

Frequently Asked Questions

What type of lentils work best for lentil salad?

Green or brown lentils work best because they hold their shape after cooking and provide a firm texture that works well in salads.

Can I make lentil salad ahead of time?

Yes, lentil salad tastes even better after chilling. The flavors blend together as it rests, making it perfect for meal prep.

Is lentil salad eaten warm or cold?

You can enjoy lentil salad either way. Most people prefer it slightly chilled or at room temperature for the best flavor.

How do I keep lentils from becoming mushy?

Cook lentils uncovered and test them early. Drain immediately once tender and avoid overcooking.

Ready to Make It?

This lentil salad is simple, fresh, and endlessly versatile. It works for busy weekdays, meal prep, or gatherings where you want something healthy and flavorful. Save it, pin it, and enjoy a wholesome dish that fits into any routine.

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