30-Minute Flavorful Lentil Salad
A quick, refreshing lentil salad bursting with Mediterranean flavors. Made with protein-rich lentils, fresh vegetables, herbs, and zesty lemon dressing, it’s perfect as a light meal, side dish, or make-ahead lunch. High in fiber, low in saturated fat, and easy to prepare in just 30 minutes.
Equipment
- 1-Medium pot
- 1 large mixing bowl
- 1 cutting board
- 1 knife
- 1-Grater or microplane
- Measuring cups and spoons – as needed
Ingredients
- 1 cup uncooked lentils French, black, or brown
- 4 cups water for cooking lentils
- 1 pint cherry or grape tomatoes halved
- 1 medium English or Turkish cucumber diced
- 1 bell pepper yellow or red, diced
- ¼ cup red onion finely diced
- 1 bunch flat-leaf parsley chopped
- ¼ –1/2 cup fresh mint chopped
- 2 garlic cloves grated or minced
- ¼ cup extra virgin olive oil
- Zest and juice of 1 large lemon
- 1 teaspoon salt adjust to taste
- 1 teaspoon black pepper
- 2 teaspoons cumin
Instructions
- Preparing the Lentils: Cook Lentils to Perfection – Begin by rinsing 1 cup of your chosen lentils (French, black, or brown) under cold running water to remove any dust or debris. Place the rinsed lentils in a medium pot and add 4 cups of fresh water. Bring the pot to a gentle boil over medium-high heat, then immediately reduce the heat to a low simmer. Cover the pot with a lid and allow the lentils to cook, checking at 15 minutes for tenderness. They should be al dente—tender yet firm to the bite. Once cooked, drain the lentils into a colander and rinse briefly with cold water to stop the cooking process and cool them down. Set aside to fully cool, which will prevent the salad from becoming mushy.
- Prepping the Fresh Vegetables: Chop and Dice for Crunch – While the lentils are cooking, prepare your vegetables. Slice 1 pint of cherry or grape tomatoes in half. Dice 1 medium English or Turkish cucumber into small, bite-sized pieces. Similarly, dice 1 bell pepper (yellow or red) into uniform cubes to ensure even flavor distribution. Finely dice 1/4 cup of red onion—aim for tiny pieces to avoid overpowering the salad. Transfer all the prepped vegetables to a large mixing bowl where they will combine with the lentils later.
- Preparing the Herbs: Chop Fresh Herbs for Aroma – Gather your fresh herbs for a burst of flavor. Chop 1 bunch of flat-leaf parsley and 1/4–1/2 cup of fresh mint into small, even pieces. Adding herbs to the salad will provide freshness and aromatic complexity. Once chopped, add the herbs directly to the bowl with the prepared vegetables.
- Grating Garlic and Lemon: Add Zest and Zing – Using a microplane or fine grater, grate 2 garlic cloves directly over the vegetable mixture. Garlic adds depth and a subtle pungent flavor that complements the earthy lentils. Next, zest 1 large lemon over the bowl for a bright citrus aroma, then squeeze the juice from the lemon, making sure to catch any seeds. This combination of zest and juice will create a fresh, tangy backbone for the salad.
- Dressing the Salad: Mix Olive Oil and Spices – Pour 1/4 cup of extra virgin olive oil over the vegetable and herb mixture. Sprinkle 1 teaspoon of salt, 1 teaspoon of freshly ground black pepper, and 2 teaspoons of cumin over the top. These simple ingredients elevate the salad’s flavor, giving it a Mediterranean warmth and balanced seasoning. Gently stir everything together with a large spoon, ensuring the vegetables and herbs are coated evenly with the dressing.
- Combining Lentils and Vegetables: Fold in Cooked Lentils – Once the lentils have cooled completely, add them to the bowl with the prepped vegetables, herbs, and dressing. Using a gentle folding motion, combine the ingredients so that the lentils absorb the flavors without breaking apart. Taste the mixture and adjust salt, pepper, or lemon juice as needed. Note that lentils can absorb seasonings over time, so check the seasoning again just before serving.
- Optional Enhancements: Add Extra Flavor Boosters – For additional layers of flavor, consider adding optional ingredients such as ½ teaspoon of sumac for a tangy twist, a handful of crumbled feta cheese for creaminess, kalamata olives for a salty bite, or a bed of arugula or baby spinach for extra greens. A small splash of red wine vinegar can also be added for a subtle acidity that brightens the entire salad.
- Serving the Salad: Present and Enjoy – Serve the lentil salad immediately on its own, or layer it over dressed baby arugula for a fresh, colorful presentation. The salad can also be portioned into meal prep containers for a nutritious, ready-to-eat lunch throughout the week. Garnish with extra herbs or a drizzle of olive oil if desired, and enjoy this protein- and fiber-rich dish that’s satisfying, vibrant, and full of Mediterranean flavor.
- Storage Tips: Keep Fresh for Days – Store any leftovers in an airtight container in the refrigerator for up to 4 days. The flavors will continue to meld over time, often improving the taste by the next day. Be sure to taste and adjust seasoning with extra lemon juice or salt before serving leftovers.
Notes
- Lentil Choice Matters: French, black, or brown lentils all work well. French lentils hold their shape best for salads.
- Herb Flexibility: Adjust parsley and mint quantities to suit your taste. Fresh herbs elevate flavor significantly.
- Garlic and Lemon: Freshly grated garlic and freshly squeezed lemon juice provide the brightest flavor; avoid pre-minced or bottled juice for best results.
- Optional Additions: Sumac, feta, olives, or arugula can enhance flavor and texture, making the salad more versatile for meals or entertaining.
- Make-Ahead Tip: Salad flavors improve if made a few hours in advance; just taste and adjust seasoning before serving.
