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 cheese (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· 4.6 from 19 reviews

If you’re searching for a fresh, nutritious, and downright delicious lunch or side dish, you’ve just found The Best Lentil Salad Recipe that will quickly become a staple in your kitchen. Trust me, this salad is packed with vibrant flavors and textures that keep me coming back for seconds – and I can’t wait for you to try it too!

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Why This Recipe Works

Balanced Flavors: The lemony dressing perfectly complements the earthy lentils and fresh veggies, making each bite vibrant and satisfying.
Textural Contrast: I love how the crunchy cucumber and bell pepper play off the tender lentils and creamy feta.
Versatile & Easy: Whether you’re meal prepping or need a quick side, this salad comes together in under 30 minutes and keeps well.
Diet-Friendly: It’s naturally vegan-friendly if you swap out the feta, gluten-free, and packed with protein and fiber.

The Best Lentil Salad, healthy lentil salad, quick lentil salad, nourishing vegetarian salad, flavorful lentil side dish - 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

Each ingredient in The Best Lentil Salad Recipe has a reason to be there — from the fresh, crisp veggies to the tangy dressing. Together, they create that irresistible flavor harmony. Here’s a quick peek at why I chose each one, so you can shop with confidence and maybe tweak to your liking.

The Best Lentil Salad, healthy lentil salad, quick lentil salad, nourishing vegetarian salad, flavorful lentil side dish - 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: I prefer green lentils because they hold their shape well and don’t turn mushy like red lentils.
Water: Needed for cooking the lentils to tender perfection without losing too much of their bite.
English Cucumber: Adds cool, refreshing crunch without overpowering the salad.
Red Onion: Offers a mild sharpness and pop of color; soak briefly if you want to mellow the bite.
Red Bell Pepper: Sweet and vibrant, it balances the onion’s sharpness and adds another crunchy element.
Fresh Parsley: Brightens the entire dish with herbal freshness and a beautiful green touch.
Feta Cheese (optional): I love using vegan feta for a creamy, salty kick, but traditional works perfectly too.
Arugula or Baby Spinach: An optional bed or mix-in that adds peppery or earthy greens to round out the salad.
Olive Oil: The base of the dressing, it coats the lentils and veggies creating luscious flavor.
Fresh Lemon Juice: Zesty and bright – lemon juice wakes up the whole salad.
Agave: Just a hint of natural sweetness to balance the acidity.
Dijon Mustard: Adds tang and helps emulsify the dressing for a velvety finish.
Garlic: Minced garlic gives the salad a subtle depth and savory kick.
Salt & Black Pepper: Seasoning is key for balancing all these flavors perfectly.

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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.

Tweak to Your Taste

I’m all about making recipes feel like your own, so don’t hesitate to play around with The Best Lentil Salad Recipe based on what you like or have on hand. Here’s a little inspiration from the ways I’ve customized it over time.

Add grains: Sometimes I toss in cooked quinoa or farro to bulk it up when I want a heartier meal. It’s a great way to stretch the salad for lunch leftovers.
Swap greens: If you prefer a milder green than arugula, baby spinach or even kale work beautifully with this dressing.
Heat it up: For a spicy kick, sprinkle in some crushed red pepper flakes or diced jalapeño. It adds such a punch!
Cheese options: If feta isn’t your thing, toasted pine nuts or walnuts give a lovely crunch and richness without dairy.

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

Step 1: Cook Lentils Until Tender but Firm

Start by rinsing a cup and a half of dry green lentils, then add them to a large pot with 5 cups of water. Bring it all to a boil, then reduce the heat and let it simmer gently for about 15 to 20 minutes. The key here is to watch closely: you want the lentils tender but still holding their shape — not mushy. Once done, drain them and rinse with cold water right away. This stops the cooking instantly and chills them, a little trick I’ve learned that keeps the salad nice and fresh.

Step 2: Chop Your Fresh Veggies

While the lentils cook, chop your cucumber, red onion, red bell pepper, and parsley. I like to dice the cucumber and pepper small so they mix evenly. For the onion, if the raw sharpness is too much for you, soak the diced pieces in cold water for 10 minutes and then drain — it makes a world of difference.

Step 3: Whisk Together the Bright Dressing

I whisk all the dressing ingredients — olive oil, fresh lemon juice, agave, dijon mustard, minced garlic, salt, and pepper — in a bowl until nicely combined. Pro tip: if you’re commuting or prepping ahead, throw everything in a sealed mason jar and shake it vigorously. It’s hassle-free and the flavors emulsify beautifully!

Step 4: Toss and Serve

Combine the cooled lentils with your chopped veggies in a big bowl. Pour the dressing on top and toss everything gently but thoroughly, so all those fresh flavors meld. Finally, fold in the crumbled feta cheese, if using, and either serve the salad over a bed of arugula or baby spinach, or toss the greens into the mix directly. Either way is delicious!

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Pro Tips for Making The Best Lentil Salad Recipe

Don’t Overcook Lentils: Keep a close eye so they stay firm; this is what makes the salad texture stand out.
Rinse Lentils With Cold Water: It stops cooking immediately and cools the lentils down for a fresh salad every time.
Use Fresh Lemon Juice: Bottled just can’t compete – fresh juice brightens and lifts all the flavors perfectly.
Add Dressing Gradually: Start with less and taste as you go, so you don’t overdress and drown those delicate ingredients.

How to Serve The Best Lentil Salad Recipe

The Best Lentil Salad Recipe - Serving Suggestion

Garnishes

I usually top my salad with a sprinkle of extra chopped parsley or a little lemon zest for a fragrant, bright finish. Sometimes, a handful of toasted pumpkin seeds or walnuts add a lovely nutty crunch that pairs beautifully with the creamy feta.

Side Dishes

This lentil salad is fantastic alongside grilled chicken or fish for a light, wholesome meal. On busy nights, I pair it with warm pita bread or some roasted root veggies for a complete and satisfying dinner.

Creative Ways to Present

For dinner parties, I’ve served The Best Lentil Salad Recipe in hollowed-out bell pepper halves or inside butter lettuce cups – it’s always a hit and looks gorgeous on the table. You can even layer it in a clear glass jar for picnic-ready salads.

Make Ahead and Storage

Storing Leftovers

I store leftovers in an airtight container in the fridge, and honestly, the flavors get better after a day or two. It keeps well for about 2-3 days, perfect for easy lunches or power meals on busy days.

Freezing

This salad doesn’t freeze well because the fresh veggies lose their crispness and the feta texture changes. I recommend making just enough to enjoy fresh, or freezing cooked lentils separately for quicker prep next time.

Reheating

If you want a warm version, gently reheat the lentils on the stove or microwave before tossing with fresh veggies and dressing. Keep greens and feta separate until serving to maintain their texture and flavor.

FAQs

Can I use canned lentils for The Best Lentil Salad Recipe?

Absolutely! Canned lentils work well and save time since they’re pre-cooked. Just be sure to drain and rinse them thoroughly to remove excess sodium and avoid a mushy texture.
What type of lentils is best for this salad?

Green lentils are my go-to because they hold their shape and have a pleasant, slightly peppery taste. Brown or black lentils can work too, but avoid red lentils as they tend to become too soft and mushy.
How long does this salad keep in the fridge?

You can safely store the salad covered in the refrigerator for 2 to 3 days. The flavors actually deepen, but the veggies remain crisp if you give it a gentle stir before eating.
Can I make The Best Lentil Salad Recipe ahead of time?

Yes! It’s perfect for meal prepping. Make the lentils and dressing ahead, chop the veggies fresh on the day you plan to serve, and toss everything together for the best texture and flavor.

Final Thoughts

I’ve made The Best Lentil Salad Recipe countless times and it never disappoints – whether for a quick weeknight meal or impressing friends at a casual gathering. Its simplicity and fresh flavors remind me of those easy, feel-good meals that really nourish both body and soul. I hope you enjoy this salad as much as I do, and it becomes a trusted favorite in your kitchen too!