Lentil Salad
Updated April 10, 2026
Quick Summary
This lentil salad is fresh, hearty, and packed with protein from tender lentils, crisp vegetables, fresh herbs, and a bright lemon dressing. It's easy to make, perfect for meal prep, and a flavorful side dish or light meal that keeps well all week.
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A Fresh, Protein-Packed Lentil Salad
This lentil salad is one of those recipes I make on repeat when I want something that's fresh, filling, and actually keeps me full. It's packed with plant-based protein and fiber from the lentils, so it's the kind of salad that eats like a meal, not one that leaves you hungry an hour later.
I love the mix of textures here…tender lentils, crisp cucumbers, juicy tomatoes, lots of fresh herbs, and a bright lemon dressing that pulls it all together. It's simple, but really flavorful.
Most of the time, I keep a container in the fridge for easy lunches during the week, but it's also great as a side with grilled chicken or fish, or scooped into a pita or wrap. It holds up so well, which makes it perfect for meal prep or bringing to a get-together.
If you're trying to eat a little healthier without overthinking it, this is a really good place to start. And if you like lentils, make sure you check out my Lentil Soup too!
Ingredients (with Helpful Notes)
For the Salad
- Green lentils – Perfect for salads because they hold their shape and don't get mushy. Be sure to rinse and pick them over. Don't use red lentils for this salad, they are too mushy.
- Water or vegetable broth – Broth adds extra flavor, but water works great too.
- Bay leaf – A simple way to infuse flavor while the lentils cook, don't skip it!
- English cucumber – Crisp and refreshing with fewer seeds; no need to peel.
- Red bell pepper – Adds sweetness, color, and crunch.
- Red onion – Brings a sharp bite. Dice finely so it doesn't overpower.
- Fresh parsley – Adds brightness and a fresh, herby flavor.
- Fresh mint – Makes the salad taste extra fresh and light—highly recommended.
- Feta cheese (optional) – Adds a creamy, salty finish that pairs perfectly with the lemon dressing.
For the Lemon Dressing
- Olive oil – The base of the dressing; use good quality for best flavor.
- Lemon zest + juice – The combo is key! Zest adds bold citrus flavor, while juice brings brightness.
- Dijon mustard – Helps emulsify the dressing and adds subtle tang.
- Honey or maple syrup – Balances the acidity.
- Garlic – Fresh is best for a punch of flavor.
- Kosher salt & black pepper – Essential for bringing everything together.
How to Cook Lentils (Quick Guide)
I love lentils because they are affordable, easy to keep in the pantry, and super easy to cook. You don't have to soak them like beans.
- Rinse lentils and remove any debris
- Add to a pot with water (about 3 cups water per 1 cup lentils)
- Salt the water for better flavor
- Bring to a boil, then reduce to a simmer
- Cook for 15–20 minutes, until tender but not mushy
- Drain any excess water and let cool
Tips for the BEST Lentil Salad
- Cook lentils just until tender. They should be soft but still hold their shape, overcooked lentils will fall apart and make the salad heavy.
- Add a bay leaf to the pot. It's a small step that adds a surprising amount of flavor to the lentils.
- Salt at the right time. You can lightly salt the cooking liquid, but be sure to fully season after mixing the salad so everything tastes balanced.
- Let the lentils cool slightly. Warm (not hot) lentils absorb the dressing best without wilting the herbs.
- Dice everything small. This salad is best when you get a little bit of everything in each bite.
- Use both lemon zest and juice. The zest really boosts the lemon flavor and makes the dressing taste fresh and vibrant.
- Don't skip the herbs. The parsley and mint are key to keeping the salad bright and fresh, not heavy.
- Add feta last. If using feta, gently fold it in so it keeps its shape and doesn't disappear into the salad.
- It gets better with time. This is a great make-ahead salad—the flavors meld and deepen as it sits.
- Refresh before serving. If it's been in the fridge, add a squeeze of lemon juice or a drizzle of olive oil to wake everything up.
How to Store
- Stir before serving and refresh with a squeeze of lemon juice if needed
- Store in an airtight container in the refrigerator
- Keeps well for up to 4–5 days
Lentil Salad
Ingredients
For the salad:
- 1 cup uncooked green lentils, rinsed well and picked over
- 3 cups water (or vegetable broth)
- 1 bay leaf
- 1 English cucumber, finely diced
- 1 red bell pepper, stemmed, seeds removed, and finely diced
- 1/2 small red onion, finely diced
- 1/4 cup chopped Italian parsley
- 1/4 cup chopped fresh mint leaves
- 1/3 cup crumbled feta cheese, optional
For the dressing:
- 1/4 cup olive oil
- 2 teaspoons lemon zest
- 2 tablespoons fresh lemon juice
- 1 teaspoon Dijon mustard
- 1 teaspoon honey or pure maple syrup
- 1 clove garlic, minced
- Kosher salt and black pepper, to taste
Instructions
- In a large saucepan, combine the lentils, water or broth, and bay leaf. Bring to a boil over medium high heat and then turn to low and cook for 15 to 20 minutes or until lentils are soft, but still slightly firm. Do not overcook or the lentils will be mushy.
- While the lentils are cooking, make the dressing. In a small bowl or jar, whisk together the olive oil, lemon zest, lemon juice, Dijon mustard, honey or maple syrup, garlic, salt, and pepper. Set aside.
- When the lentils are done cooking, use a colander to drain the lentils. Discard the bay leaf. Rinse quickly with cold water. Transfer to a large bowl.
- Add the cucumber, red pepper, red onion, parsley, mint, and feta cheese, if using, to the bowl. Stir. Drizzle with dressing and toss until well combined. Serve immediately or let sit for 30 minutes so the flavors can meld.
Notes
- Green lentils work best for this salad because they hold their shape, avoid red lentils.
- Cooking the lentils with a bay leaf adds extra flavor.
- Use both lemon zest and juice for the brightest, freshest dressing.
- Finely dice the vegetables so the salad has the best texture.
- This salad holds up well and is great for meal prep.
- Add feta just before serving for the best texture.
Nutrition
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Variations
- Make it vegan: Skip the feta and use maple syrup instead of honey
- Add extra protein: Toss in chickpeas or serve with grilled chicken
- Add tomatoes: Chopped tomatoes are great in this salad
- Add grains: Mix with quinoa or farro for a heartier salad
- Switch the herbs: Try cilantro, dill, or basil for a different flavor profile
- Add crunch: Toss in toasted almonds, walnuts, or pistachios
- Make it spicy: Add a pinch of red pepper flakes
Ways to Serve Lentil Salad
- As a fresh side dish with grilled chicken, steak, or fish
- As a light lunch—it's packed with protein and fiber and keeps you full
- Stuffed into pita bread or wraps with extra feta
- Served over greens like arugula or spinach
- As part of a grain bowl or meal prep lunch
- Great for picnics, potlucks, and make-ahead meals
- Serve as a dip with pita chips
More Fresh Salad Recipes
- Cucumber Salad
- Green Bean Salad
- Spring Lentil Salad
- Mediterranean Chickpea Salad
- Easy Watermelon Feta Salad
- Roasted Vegetable Lentil Salad
Discover more delicious SALAD RECIPES!