Lentil Salad
Total Time
40 mins
Prep Time
20 mins
Cook Time
20 mins
Rating
4.95 out of 5 stars
(103)
Ingredients
4-6 servings
- Dressing
- ¼ cup extra-virgin olive oil
- ¼ cup fresh lemon juice
- 3 garlic cloves, grated
- 1 teaspoon Dijon mustard
- 1 teaspoon Italian seasoning, or za'atar
- 1 teaspoon sea salt
- ¼ teaspoon ground cumin
- Freshly ground black pepper
- For the Salad
- 2½ cups cooked French green lentils, from 1 cup uncooked
- 3 Persian cucumbers, thinly sliced into half-moons
- ¾ cup yellow grape tomatoes, halved
- ½ cup diced red onion
- 4 lacinato kale leaves, stemmed, leaves torn
- 4 red radishes, thinly sliced
- Heaping ½ cup crumbled feta cheese
- Heaping ½ cup green olives, pitted and halved
- ¼ cup chopped fresh parsley
- ¼ cup fresh mint leaves
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Preparation
Chef’s notes
This lentil salad recipe keeps well for up to 4 days in the fridge, so it’s perfect for making ahead for lunches.