Name: The Best Lentil Salad Recipe
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Mediterranean
Ingredients: 1 1/2 cups dry green lentils or 4 1/2 cups cooked/canned lentils; 5 cups water; 1 medium English cucumber, diced; 1 cup diced small red onion; 1 medium red bell pepper, seeded and diced small; 1/4 cup chopped fresh parsley; 1/2 cup crumbled feta (optional; Violife vegan feta used); 3-4 cups arugula or baby spinach (optional); 1/4 cup olive oil; 3 tablespoons fresh lemon juice; 2 teaspoons agave syrup; 2 teaspoons Dijon mustard; 1 clove garlic, minced; 1 teaspoon salt; Few shakes ground black pepper

Jump to Recipe·5 from 4 reviews

If you’re looking for a fresh, healthy, and easy-to-make dish that you can enjoy anytime, I’m excited to share The Best Lentil Salad Recipe with you. This salad has been a staple in my kitchen for weeks now—not only because it tastes amazing, but because it’s so versatile and packed with wholesome ingredients. Whether you want a quick lunch, a side dish for dinner, or something to bring to a potluck, this lentil salad is your new best friend. Stick with me, and I’ll walk you through every step so you can nail it just like I do!

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Why This Recipe Works

Balanced Flavors: The lemony, garlicky dressing perfectly brightens the earthy lentils for a refreshing taste experience.
Textural Harmony: Crisp veggies combined with tender lentils and optional creamy feta make every bite interesting.
Flexible and Adaptable: Whether you’re vegan, looking for gluten-free options, or just want to toss in whatever greens you have, it easily adjusts to your needs.
Simple Prep: No complicated steps or fancy equipment needed—perfect for busy days or for batch cooking.

The Best Lentil Salad, healthy lentil salad, easy lentil salad, vegetarian lentil salad, fresh salad recipes - A white oval plate is filled with a lentil salad that has three main layers of textures and colors visible mixed evenly. The base layer consists of small lentils in a greenish-brown shade, creating a grainy texture. Scattered throughout are roughly chopped pieces of bright red bell peppers, pale green cucumbers, and small bits of red onions that add a fresh, crisp texture and colorful contrast. White crumbles of cheese are sprinkled on top, adding a soft texture and light touch of white against the vibrant salad. The plate is placed on a white marbled surface with a beige and white striped cloth nearby, and two wooden spoons with painted orange and yellow patterns rest in the background. Photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

Every ingredient in this lentil salad plays a role in creating a symphony of flavors and textures that are both satisfying and nutritious. The fresh veggies offer crunch and brightness, while the lentils bring protein and earthiness. The dressing ties everything together with a tangy, slightly sweet punch. When you pick your ingredients fresh and combine them just right, you get magic in a bowl!

The Best Lentil Salad, healthy lentil salad, easy lentil salad, vegetarian lentil salad, fresh salad recipes - Flat lay of fresh green lentils with their small round shapes and muted earth tones, vibrant diced red bell pepper pieces with glossy red skin, crisp diced English cucumber showing pale green and white juicy flesh, small diced red onion chunks with deep purple hues and papery layers, bright green chopped parsley leaves with delicate textures, creamy white crumbled vegan feta cheese with crumbly texture, fresh arugula leaves with dark green jagged edges, and a whole lemon cut in half revealing bright yellow juicy segments, all beautifully arranged with natural spacing and balance, placed on white marbled surface, photo taken with an iphone --ar 2:3 --v 7

Lentils: Green lentils hold their shape nicely after cooking, providing a hearty bite without getting mushy like red lentils.
English Cucumber: Adds fresh, crisp moisture; I always peel it if the skin is waxy, but otherwise, the skin’s fine and adds nutrients.
Red Onion: Gives a bit of sharpness and color contrast; soaking sliced onions briefly in cold water can mellow their punch if you prefer.
Red Bell Pepper: Crunchy sweetness balances the earthiness of lentils beautifully, plus it brightens up the salad visually.
Fresh Parsley: The herb adds a fresh, slightly citrusy note that wakes up all the other flavors.
Feta Cheese (Optional): Creamy and tangy, I use Violife vegan feta sometimes, which works perfectly for a dairy-free option.
Arugula or Baby Spinach: Peppery arugula or milder spinach adds leafy texture and nutrition; I find mixing some greens in keeps the salad light and fresh.
Olive Oil: For richness and depth, extra virgin olive oil is key here.
Lemon Juice: Freshly squeezed lemon juice brightens the dressing with acidity, balancing the richness of olive oil.
Agave: Just a touch of sweetness softens the acidity and ties everything together smoothly.
Dijon Mustard: Adds a subtle bite and helps emulsify the dressing.
Garlic: Minced fresh garlic brings a kick of flavor that’s hard to beat.
Salt & Black Pepper: Essential for seasoning each component and raising the dish’s overall taste.

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Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

One of my favorite things about The Best Lentil Salad Recipe is how easy it is to make it your own. Sometimes I toss in extra veggies, and other times I swap the greens or cheese depending on what’s in my fridge. It’s totally flexible, so feel free to get creative and tailor it to your taste buds or dietary needs.

Variation: I’ve experimented adding cooked quinoa or farro to bulk it up more for lunch, and it works wonders.
Vegan Friendly: Leaving out the feta or using a vegan alternative makes this salad perfect for a plant-based diet.
Seasonal Swaps: In cooler months, I sometimes add roasted veggies like sweet potatoes or beets for warmth and extra depth.
Make It Heartier: Adding toasted nuts or seeds boosts the texture and adds a satisfying crunch.

Step-by-Step: How I Make The Best Lentil Salad Recipe

Step 1: Cook Lentils Just Right

Start by rinsing your lentils well under cold water. Bring 5 cups of water to a boil in a large pot, then add 1½ cups of dry green lentils. Lower the heat to a gentle simmer and let them cook for about 15-20 minutes. The key here is to aim for tender but still firm lentils — you want some bite, not mush. Drain them and immediately rinse under cold water to stop the cooking and cool them down quickly. Trust me, this step saves you from ending up with mushy lentils, which can happen easily if you’re not careful.

Step 2: Chop Your Veggies

While the lentils are cooling, dice your cucumber, red onion, and red bell pepper into small, bite-sized pieces. Chop up a handful of fresh parsley too — the flavor boost it adds is subtle but essential in my opinion. Toss all these into a large bowl with the cooled lentils, ready for some dressing magic.

Step 3: Whisk Up the Dressing

In a medium bowl, whisk together olive oil, fresh lemon juice, agave, Dijon mustard, a minced garlic clove, salt, and black pepper until everything’s nicely combined. Alternatively, if you want to keep things simple and mess-free, pop those ingredients into a mason jar, screw the lid on tight, and give it a vigorous shake. This dressing is the secret shake-up that pulls all the flavors together with zing and balance.

Step 4: Toss and Serve

Pour the dressing over your lentil and veggie mixture and stir gently to combine. If you’re using feta, fold it in now so every bite gets a creamy, salty surprise. For greens, I usually like to serve the salad on a bed of arugula or baby spinach, which adds that lovely freshness, but mixing the greens directly into the salad is just as delightful. Now, it’s ready to enjoy right away or refrigerate for later.

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Tips from My Kitchen

Perfect Lentils: Don’t overcook your lentils; the variation between tender and mushy is small but makes a huge texture difference.
Dressing Emulsion: Shaking the dressing in a jar ensures everything blends beautifully and prevents separation.
Peeling Cucumbers: If your cucumber skin is thick or waxy, peel it for a smoother mouthfeel in the salad.
Make Ahead: This salad tastes great chilled, and flavors actually deepen after a few hours, perfect for meal prep.

How to Serve The Best Lentil Salad Recipe

The Best Lentil Salad Recipe - Serving Suggestion

Garnishes

I love topping my lentil salad with extra chopped parsley or a sprinkle of toasted pine nuts for that nutty crunch. Sometimes, a few olives on top add a lovely salty touch that pairs so well with the feta. Fresh lemon wedges on the side let guests jazz up their serving with an extra citrus squeeze.

Side Dishes

This lentil salad shines alongside grilled chicken or roasted veggies. I’ve also served it with warm pita bread and hummus for a Mediterranean-inspired spread that’s always a hit at family dinners.

Creative Ways to Present

For parties, I’ve tried serving this salad in hollowed-out bell pepper bowls or on individual plates with a dollop of yogurt on top. It makes for a colorful, elegant presentation that everyone raves about.

Make Ahead and Storage

Storing Leftovers

I keep the leftover salad in an airtight container in the fridge, and it stays fresh for 2-3 days. If you add greens, I recommend storing the salad and greens separately to keep everything crisp.

Freezing

Freezing isn’t my top choice for this salad because fresh veggies and feta don’t freeze well. However, you can freeze cooked lentils on their own and toss them with fresh veggies and dressing when you’re ready.

Reheating

If you want a warm lentil salad, I gently reheat just the lentils on the stove or in the microwave, then mix with fresh veggies and dressing afterward to keep things vibrant.

FAQs

Can I use canned lentils for this salad?

Absolutely! Using canned lentils is a great shortcut. Just be sure to rinse and drain them well to avoid excess salt or starch, and you’ll get almost the same delicious result as with cooked-from-scratch lentils.
What if I don’t have arugula or spinach?

Don’t worry! You can substitute with any leafy green you have on hand, like kale, romaine, or even mixed salad greens. If you’re out of greens altogether, the salad is still delicious served on its own.
How do I make this salad vegan?

Simply leave out the feta cheese, or swap it for a vegan cheese alternative like Violife feta, which melts just right and adds creaminess.
Can I prepare this salad in advance?

Yes, it actually tastes even better the next day! Just keep the greens separate if you plan to add them to maintain their freshness, and toss everything together when you’re ready to serve.
What’s the best way to store leftover salad?

Store your salad in an airtight container in the fridge for up to 3 days. Keep any fresh greens separate and add them in later to avoid sogginess.

Final Thoughts

Honestly, The Best Lentil Salad Recipe has quickly become one of my go-to dishes whenever I need something nutritious, flavorful, and easy to whip up. It’s that perfect mix of fresh ingredients and satisfying textures, with a dressing that ties it all together beautifully. I can’t recommend it enough if you want a salad that works as a main or a side and keeps well for a few days. Go ahead—give it a try. I have a feeling you’ll love how simple and delicious healthy eating can be!