Updated April 06, 2021 This healthy Lentil Salad is made with green lentils, crunchy cucumber, sweet red bell pepper, onion, herbs, and a simple lemon dressing. It’s packed with flavor and a favorite for lunch or dinner. Okay, I know a Lentil Salad doesn’t sound all that exciting, BUT hear me out. Lentils are GOOD…if you’ve tried our Lentil Soup, you know of their goodness:) This Lentil Salad is one of my very favorites. Seriously! I make it all of the time and eat it for days because it’s so good! Lentils are really easy to cook and they absorb flavor wonderfully, making them the perfect base for the salad. I also love how nutritious lentils are. They are full of protein, iron, and fiber. This is a filling salad, but it still feels light thanks to the fresh vegetables, herbs, and lemon dressing.
How to Cook Lentils
I love lentils because they are affordable, easy to keep in the pantry, and super easy to cook. For this salad, I like to use green lentils. First, make sure you give them a good rinse and pick out any debris or stones. Did you know that you don’t have to soak lentils before cooking them? Another reason to love them! They only take about 15 to 20 minutes to cook. Just put them in a pan with water or vegetable broth (I also add a bay leaf for more flavor) and bring them to a boil. Simmer until they are tender, but not too soft. You don’t want them to be mushy in the salad. Rinse them quickly with cold water and that is it! The lentils are ready for the salad.
Simple Lemon Dressing
While the lentils are cooking, you can make the salad dressing. I love this simple dressing because it is light and refreshing. Plus, I always have the ingredients on hand.
Olive oilLemon zestLemon juice Dijon mustardHoney or pure maple syrupMinced garlicSalt and pepper
Whisk all of the ingredients together in a small bowl or you can put the ingredients in a sealed jar and shake, shake, shake!
How to Make
Once the lentils are cooked and the dressing is made, it is time to assemble the salad!
In a large bowl, combine the lentils, cucumber, red pepper, red onion, parsley, and mint. Drizzle with the dressing and toss until well combined. The flavors are SO fresh! You can serve the salad immediately, but I like to let it sit for 30 minutes so the flavors can meld.If you want to add in crumbled feta cheese, you certainly can. It adds a nice creaminess. You can also add tomatoes, olives, or artichoke hearts. For extra protein, feel free to add in grilled chicken, tuna, or salmon.
Serving Suggestions
You can eat this salad alone as a meal or serve it in smaller portions as a side. If you want to bulk up the salad a little, you can serve it over a bed of greens, I personally love arugula with this salad. You can also serve it with pita bread or my Homemade Pita Chips. I love stuffing a warm pita with lentil salad or using the salad as a dip with pita chips.
How to Store
This lentil salad will keep in an airtight container in the refrigerator for up to four days. I always love having this salad in the fridge for an easy lunch, dinner, snack…and I have even enjoyed it for breakfast. It really is good anytime of the day!
More Salad Recipes
Fall Chickpea SaladKale & Wild Rice SaladBlack Bean SaladCucumber SaladGreen Bean SaladEasy Orzo Salad
Photos by Molly from Yes to Yolks
Lentil Salad
Nutrition
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