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This easy lentil salad recipe is loaded with Mediterranean-inspired flavors – with tender lentils, crunchy vegetables, and a bright lemon dressing – A wholesome, satisfying side/main!
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Why You’ll Love This Recipe
This easy lentil salad is fresh, fast, and packed with Mediterranean-inspired flavor. With protein-rich lentils, crunchy veggies, and a light, zesty lemon dressing, it’s satisfying without weighing you down—perfect for a light lunch or side dish (or even main course) at BBQs, potlucks, and on your lunch or dinner table.
The best part? It’s budget-friendly, nutrient-dense, meal-prep friendly, and actually tastes better the next day as the flavors mingle. Whether you’re enjoying it on a hot summer day or craving something fresh in the middle of winter, this salad is a year-round winner. Plus, it’s a great way to get in fiber, heart-healthy fats, and essential nutrients like iron and vitamin C—because eating healthy should always taste good!
You might also enjoy a Mediterranean chickpea salad, vegan lentil chickpea salad, vegan lemon-garlic Mediterranean quinoa, mango black bean salad, kale garbanzo bean salad, mixed bean salad, quinoa salad with black beans & lime, southwest quinoa salad, or easy edamame salad.
Ingredient Notes
Lentils: I used dried brown lentils, though green lentils work well, too. Avoid red lentils, though, or they become mushy. Canned lentils work in a pinch. Check out this complete guide to lentils here to learn more.
Recipe Variations and Add-Ins
- Olives: For a briny, tangy flavor, use halved/sliced green, black, or Kalamata olives.
- Avocado: For heart-healthy fats, creaminess, and antioxidants. Read this guide to avocado for more tips.
- Tofu feta cheese: To crumble over the top for salty, creamy flavor.
- Other vegetables: Add texture and flavor with sliced radishes, shredded carrot, celery, artichoke, etc. Massaged kale also works well and adds heaps of nutrients.
- Fresh herbs: I.e., fresh mint, green onion, chives, etc.
- Sun-dried tomatoes: For briny, tangy, umami flavor.
- Nuts/seeds: Lightly toasted almonds/pine nuts for crunch, protein, and healthy fats.
- Sweetener: If you prefer a touch of sweetness in the dressing, try maple syrup or agave added to taste. A sugar-free option should also work.
- Mustard: Optional to add fiery zing to the simple lemon salad dressing.
How to Make Lentil Salad
Step 1: First, rinse the lentils, removing any debris. Then, add the lentils, water, and bouillon cubes to a medium, lidded saucepan.
Step 2: Bring to a boil, reduce to a simmer, then simmer uncovered for 15-20 minutes until the lentils are tender but not mushy. Then, strain and set aside to cool completely.
Alternatively, use canned lentils, rinsing them thoroughly before use.
Step 3: Meanwhile, in a large bowl, prepare the dressing by thoroughly whisking the lemon juice, olive oil, garlic powder, water (or broth), chopped parsley, salt, and pepper.
Step 4: Then, dice or slice (in half-moons) the cucumber, thinly slice the red onion, dice the bell pepper, and halve the cherry tomatoes. Toss the vegetables into the dressing and chill in the fridge while the lentils cool.
Step 5: Finally, toss the lentils into the salad bowl, then taste and adjust the seasonings, as preferred. Serve immediately or, for better flavor, chill for 30 minutes first. Enjoy!
If you use lentils in a salad while they’re still lightly warm, they’ll soak up more of the dressing – so you may prefer to make a little extra dressing.
Toni’s Recipe Tips
- For quick prep: Optionally use a food chopper/mandoline to speed up prep.
- Adjust the chop size: Cut the veggies chunkier or finer to your preference.
- Taste and adjust: i.e., more lemon, more salt and pepper, some sweetener, etc.
- Let it rest: Leave the vegan lentil salad to marinate for at least 30 minutes before serving to allow the flavors to meld. It will taste even better on day two.
Serving Recommendations
Enjoy this satisfying Mediterranean lentil salad alone or with:
- Healthy baked falafel
- Tofu or tempeh (like pan-fried garlic tofu or crispy baked tofu)
- Vegan kofta, vegan kabobs with mearinated tempeh, or tofu fillets with tomato herb pan sauce
- Grilled/Roasted vegetables (like zucchini, bell peppers, broccoli, etc.)
- Mezze (stuffed grape leaves, this easy hummus recipe, etc.)
- Dips and pita bread (baba ganoush, vegan tzatziki, spicy chipotle white bean dip, etc.)
- A baked potato
- A sandwich or wrap (like a vegan bagel sandwich with pesto or BBQ chickpea wrap)
Storage Instructions
Store the fully assembled brown lentil salad in an airtight container in the refrigerator for 4-5 days, though it’s freshest in the first 2-3 days.
For the longest storage time, store the salad and dressing separately, adding it 20-30 minutes before serving.
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Easy Lentil Salad
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Equipment
Ingredients
For the salad
- 2 cups dried brown lentils rinsed
- 5 cups water
- 1 low-sodium vegetable bouillon cube (optional)
- 1 English cucumber diced
- 1 red onion thinly sliced
- 1 red bell pepper diced
- 1 pint cherry tomatoes halved
For the dressing
- 1 lemon juiced
- 2 tablespoons olive oil
- 1 teaspoon garlic powder
- 2 tablespoons water
- ½. cup parsley chopped
- Salt and pepper to taste
Instructions
- Add the lentils, water, and bouillon cube (if using) to a medium pot with a lid. Bring to a boil, then reduce the heat to a simmer. Cook uncovered for 15 minutes, or until the lentils are tender but still firm enough to hold their shape. Strain the lentils in a colander and set aside to cool completely.
- In a large salad bowl, prepare the dressing by mixing the lemon juice, olive oil, garlic powder, water, parsley, salt, and pepper until well combined.
- Add the cucumber, red onion, red bell pepper, and cherry tomatoes to the bowl with the dressing. Toss well and refrigerate while the lentils cool.
- Once the lentils have reached room temperature, add them to the salad bowl with the vegetables and dressing. Toss thoroughly to combine.
- Taste and adjust the seasoning as needed. Serve immediately, or refrigerate for at least 30 minutes to allow the flavors to meld for a richer taste.
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Notes
- For quick prep: Optionally use a food chopper/mandoline to speed up prep.
- Adjust the chop size: Cut the veggies chunkier or finer to your preference.
- Taste and adjust: i.e., more lemon, more salt and pepper, some sweetener, etc.
- Let it rest: Leave the vegan lentil salad to marinate for at least 30 minutes before serving to allow the flavors to meld. It will taste even better on day two.
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