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
Step 1
Cook the lentils. Combine the lentils in a saucepan with 3 cups of water (or veggie broth) and stir to combine. Cook over medium-high heat until the broth reaches a simmer. Then reduce heat to medium-low, cover and maintain the simmer until the lentils are tender, about 20-25 minutes depending on the type of lentils used. Use a strainer to drain and rinse the lentils in cold water for 1 minute until they are chilled, and set aside.
Step 2
Mix the dressing. Meanwhile, as the lentils are cooking, combine all of the lemon dressing ingredients in a small bowl and whisk together until combined.
Step 3
Combine. Add the cooked and chilled lentils, cucumber, red onion, mint and sun-dried tomatoes to a large bowl. Drizzle evenly with the lemon dressing and toss until evenly combined.
Step 4
Serve. Enjoy immediately, or refrigerate in a sealed container for up to 3-4 days.
Step 5
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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!
