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· 4.9 from 60 reviews

If you’re on the hunt for a fresh, nourishing, and super flavorful dish, let me introduce you to The Best Lentil Salad Recipe. Think tender lentils tossed with crisp veggies, tangy lemon dressing, and a hint of feta for that lovely creaminess — it’s one of those salads that feels light but leaves you full and happy. Whether you’re meal prepping, need an easy side, or just want to eat healthier without sacrificing taste, this salad hits all the marks. Trust me, once you try it, you’ll want to make it again and again.

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Why This Recipe Works

Simple Ingredients, Big Flavor: Fresh veggies and a bright lemon dressing make every bite zing.
Perfect Lentil Texture: Lentils are tender but not mushy — a balance that’s essential for a great salad.
Versatility: Add greens, swap the feta, or toss in grains—you can customize it endlessly.
Make-Ahead Friendly: Keeps well for a couple of days, making it a meal prep superstar.

The Best Lentil Salad, healthy lentil salad, easy lentil salad, quick lentil salad, nutritious lentil salad - 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

This salad’s magic is in its fresh, simple ingredients that balance texture and flavor perfectly. The lentils provide protein and a hearty base, while crunchy fresh vegetables add brightness and contrast. The tangy lemon dressing ties it all together, and if you’re like me, that sprinkle of feta (or vegan feta) makes it irresistible. When shopping, look for firm cucumbers and fresh parsley to keep the salad lively.

The Best Lentil Salad, healthy lentil salad, easy lentil salad, quick lentil salad, nutritious lentil salad - 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

Green Lentils: Hold their shape well and offer a mild earthiness that’s not overpowering.
Cucumber: Adds refreshing crunch and moisture — perfect for summer salads.
Red Onion: Provides sharpness and a little bite, but diced small so it’s not overwhelming.
Red Bell Pepper: Sweetness and color pop that livens up the dish.
Fresh Parsley: Adds herbaceous brightness that lifts all the flavors.
Feta Cheese (Optional): Creamy, salty contrast that balances the veggies and lentils — I love using a vegan version when I’m avoiding dairy.
Arugula or Baby Spinach: Optional greens for an extra layer of texture and nutrition.
Olive Oil: Quality matters here — it’s the base for the dressing that holds everything together.
Lemon Juice: Freshly squeezed is key for that sharp, citrus kick.
Agave: Just a touch to balance the acidity with a hint of sweetness.
Dijon Mustard: Adds depth and helps emulsify the dressing.
Garlic: Minced finely to give a subtle savory warmth.
Salt & Black Pepper: Essential seasonings that bring all the flavors to life.

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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

I like to mix things up depending on the season or what I have on hand. This lentil salad is a fantastic base—you can toss in cooked grains, swap the veggies based on what’s fresh, or skip the cheese altogether. It’s super flexible, so don’t hesitate to make it truly yours.

Grain Boost: Adding cooked quinoa or bulgur makes for an even heartier version—I personally love this when I want a full lunch packed with protein and grains.
Vegan or Dairy-Free: Using a vegan feta, like Violife, or omitting feta entirely still keeps the salad flavorful and delicious.
Seasonal Veggies: In colder months, I swap bell pepper for roasted squash or carrots for a warm twist.
Extra Herbs: Fresh mint or dill can be tossed in for an unexpected burst of flavor that always impresses guests.

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

Step 1: Perfectly Cooked Lentils Every Time

Start by rinsing your green lentils well. Add them to a pot with 5 cups of water and bring it to a boil. Once boiling, turn down to a gentle simmer and let them cook for 15 to 20 minutes. You want them tender but definitely not mushy—think “fork-tender” with just a little resistance. When done, drain and rinse with cold water immediately to stop the cooking process and cool them down fast. This step is key to avoiding overcooked, mushy lentils and keeps the salad’s texture spot on.

Step 2: Chop and Toss Your Fresh Veggies

While your lentils are cooking, dice your cucumber, red onion, and red bell pepper into small, even pieces—that way, every bite has a nice balance of flavors and textures. Chop the fresh parsley finely to add a herbal lift. Combine all these in a large bowl with the lentils once they’ve cooled. This combo brings crunch and freshness that cuts through the earthiness of the lentils beautifully.

Step 3: Whisk Together the Dressing

In a medium bowl, whisk together olive oil, fresh lemon juice, agave, Dijon mustard, minced garlic, salt, and black pepper until emulsified. If you’re short on time, just throw everything into a mason jar and shake it vigorously — an easy hack I use when I’m prepping dinner after work. This dressing is punchy and bright, and it brings all the flavors of the salad to life.

Step 4: Combine and Serve

Pour the dressing over the lentils and veggies and give everything a gentle but thorough stir to ensure every bite is coated. If you’re using feta, mix it in now for a creamy twist. I love serving the salad over a bed of peppery arugula or baby spinach, but you can also toss the greens directly into the salad for an even mix. Then, dig in and enjoy the freshness!

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Tips from My Kitchen

Don’t Overcook Lentils: I’ve ruined this salad before by leaving lentils to simmer too long; cooling them quickly with cold water stops over-softening.
Chop Veggies Uniformly: Small, consistent dice makes the salad easier and more pleasant to eat.
Shake Your Dressing: Using a jar to shake the dressing saves time and emulsifies better than whisking by hand sometimes.
Adjust to Taste: I always recommend tasting and adjusting salt and lemon—everyone’s palate is different, and a little extra zing makes it pop.

How to Serve The Best Lentil Salad Recipe

The Best Lentil Salad Recipe - Serving Suggestion

Garnishes

I usually finish off this lentil salad with a sprinkle of extra chopped parsley and sometimes a few toasted pine nuts or walnuts for a pleasant crunch. A little extra cracked black pepper on top never hurts either. If you’re feeling fancy, a few lemon zest shreds add a burst of aroma that’s delightful.

Side Dishes

This salad pairs beautifully with grilled chicken or fish, but it’s also fantastic as part of a vegetarian spread with warm pita bread, hummus, and roasted vegetables. I often serve it alongside a simple roasted sweet potato or a hearty soup for an easy dinner.

Creative Ways to Present

For gatherings, I’ve served this lentil salad in individual glass jars layered with arugula, lentils, and veggies for pretty presentation. It also makes a colorful filling for stuffed pita pockets or as a topping for avocado toast when you want something different and vibrant.

Make Ahead and Storage

Storing Leftovers

I store any leftovers in an airtight container in the fridge, where the salad keeps great for 2 to 3 days. The flavors actually meld beautifully overnight, so it often tastes even better the next day. Just give it a gentle stir and add a splash of fresh lemon if it seems a bit dull.

Freezing

I don’t recommend freezing this salad because the fresh veggies and greens don’t hold up well to freezing and thawing. The lentils themselves freeze well, but once mixed with fresh ingredients, the texture and flavor can suffer.

Reheating

If you want a warm version, I gently reheat just the lentils in a skillet or microwave and toss fresh veggies and dressing in afterward to keep that crisp texture. Otherwise, this salad is best served cold or at room temperature.

FAQs

Can I use canned lentils instead of dry ones?

Absolutely! Canned lentils work great and save time. Just be sure to drain and rinse them really well to remove excess salt and any canning liquid. The texture won’t be quite the same as freshly cooked lentils but still delicious.
What if I don’t have a red bell pepper?

No worries! You can swap in another crunchy veggie like diced celery, carrots, or even cherry tomatoes for sweetness and texture. The salad is forgiving, so make substitutions based on what you enjoy or have on hand.
Can I make this salad vegan?

Yes! Simply omit the feta or use a plant-based alternative like Violife vegan feta. The dressing is naturally vegan, so the salad remains tasty and filling without dairy.
How long does The Best Lentil Salad Recipe keep in the fridge?

When stored in an airtight container, it stays fresh for 2 to 3 days. I always recommend eating it within that window for best flavor and texture.
Can I add other herbs to the salad?

Definitely! Fresh herbs like mint, dill, or cilantro can add a wonderful twist. Try what you like—the salad adapts well to your personal taste.

Final Thoughts

This recipe holds a special place in my kitchen because it’s easy, flexible, and genuinely tasty every single time. I love bringing it to potlucks or making a big batch to enjoy during the week when I want something fresh but satisfying. Give The Best Lentil Salad Recipe a try—you’ll find it quickly becomes one of your go-to salads too, and it’s bound to impress anyone you share it with. Happy cooking!