Favorite Lentil Salad
Total Time
40 mins
Prep Time
10 mins
Cook Time
30 mins
Rating
5 out of 5 stars
(34)
Ingredients
4 servings
- 1 cup uncooked lentils (either green, French green or brown lentils), rinsed and picked over
- 1 English cucumber, finely diced
- 1 small red onion, finely diced
- 3/4 cup chopped fresh mint leaves, loosely packed
- 1/2 cup diced and drained sun-dried tomatoes
- 3 tablespoons olive oil
- 2 tablespoons freshly-squeezed lemon juice
- 1 teaspoon Dijon mustard
- 1 clove garlic, pressed or minced
- 1/2 teaspoon fine sea salt
- 1/4 teaspoon freshly-cracked black pepper
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Preparation
Chef’s notes
Add cheese:
Some crumbled goat or feta cheese is absolutely delicious in this lentil salad.
Add olives:
Also, kalamata olives or any other Mediterranean olives you love.
Add some heat:
I also love chopping up some pepperoncini peppers and adding them in for extra tang and heat.
Add protein:
If you would like to add some extra protein, feel free to mix some cooked chicken, tuna or salmon into this salad.
Cook the lentils in broth:
To give the lentils extra flavor, I highly recommend cooking them in veggie broth (perhaps with a sprig of herbs or bay leaf added in) instead of water.
Use different herbs:
If mint isn’t your thing, this lentil salad would also be absolutely delicious with fresh basil, parsley or dill.
Use quinoa or farro:
This recipe came about as a riff on my favorite Mediterranean farro salad, so feel free to swap in farro or quinoa in place of the lentils anytime too!