This refreshing Lentil Salad is packed with protein-rich lentils, fresh vegetables, and a tangy lemon dressing. It’s healthy, hearty, and perfect as a light lunch, side dish, or make-ahead meal for the week.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Servings: 4
Ingredients
- 1 cup green or brown lentils, rinsed
- 2 1/2 cups water or vegetable broth
- 1 cup cherry tomatoes, halved
- 1 small cucumber, diced
- 1/2 red onion, finely chopped
- 1/2 red bell pepper, diced
- 1/4 cup fresh parsley, chopped
- 2 tbsp fresh mint, chopped
- 3 tbsp extra virgin olive oil
- 3 tbsp lemon juice
- 1 tsp Dijon mustard
- Salt and black pepper, to taste
Instructions
- Cook lentils: Place rinsed lentils and water (or broth) in a pot. Bring to a boil, then reduce heat and simmer for 18–20 minutes until tender but not mushy. Drain and let cool.
- Chop veggies: While lentils cook, dice cucumber, onion, bell pepper, and halve the cherry tomatoes.
- Prepare dressing: In a small bowl, whisk olive oil, lemon juice, Dijon mustard, salt, and pepper.
- Combine: In a large bowl, mix lentils, vegetables, parsley, and mint. Pour dressing over and toss gently.
- Serve: Enjoy immediately or refrigerate for 1–2 hours to allow flavors to develop.
Tips & Variations
- Use French green lentils (Puy lentils) for a firmer texture.
- Add crumbled feta cheese for a Mediterranean twist.
- For extra protein, mix in grilled chicken or chickpeas.
- Stores well in the fridge for up to 3 days.
