Lentil salad is packed with crisp cucumber, sweet tomatoes, and tangy feta cheese then tossed with a delicious homemade dressing.
Why this recipe works
This lentil salad is bursting with a powerhouse of nutrients on top of a refreshing bed of crisp flavors. Cucumber, Roma tomatoes, shallots, feta cheese, and fresh mint add vibrancy to tender cooked lentils. This salad couldn’t be easier to make!
Packed full of protein, lentils are a nutrient-dense food and a healthier alternative to pasta which makes this lentil salad a fantastic option for a health-conscious or vegetarian diet. There are so many delicious ways to enjoy lentils, whether they are packed into salads, shaped into lentil meatballs, or transformed into a classic lentil soup. They absorb the surrounding flavor of whatever you pair them with and provide an excellent source of fiber, folate, and potassium.
Ingredients you will need
Get all measurements, ingredients, and instructions in the printable version at the end of this post.
Ingredient Info and Substitution Suggestions
LENTILS – We suggest brown or green lentils because they hold their shape when cooked. Red lentils take less time to cook and break down easily. They will become creamy in texture, making them great for sauces, but not for salads.
ADDITIONS – Cucumber, Roma tomatoes, and shallots are the flavor building blocks alongside feta cheese and fresh mint in this salad. If you like, you can reserve some or all of the feta cheese until after the dressing has been added. Then sprinkle the crumbled feta over the top of the salad for a pretty garnish.
How to Make Lentil Salad
These step by step photos and instructions are here to help you visualize how to make this recipe. You can Jump to Recipe to get the printable version of this recipe, complete with measurements and instructions at the bottom.
- Cook, drain, and cool lentils per package directions.
- Combine all dressing ingredients in an immersion blender. Blend until smooth.
- Place lentils, diced vegetables, mint, and feta cheese in a large mixing bowl. Add dressing and combine well.
Frequently Asked Questions & Expert Tips
Store any leftover lentil salad in an air-tight container kept in the refrigerator for up to 4 days. Leftovers are great for lunch the following day!
Yes, absolutely. Lentil salad can be prepped in advance and enjoyed throughout the week for lunch. The flavors develop even more as it sits in the refrigerator so making it ahead is always a solid choice. Do note that lentils will continue to absorb the dressing and can puff up in size – you can either add half of the dressing while prepping and store the other half to toss into the salad before you enjoy it. Or, you can undercook the lentils slightly so they don’t become overly soft as they sit in the refrigerator.
Serving Suggestions
Lentil salad makes a tasty mid-day snack, lunch, or even dinner side with chicken or fish. We love to prep this salad ahead of time and enjoy it throughout the week as lunch either wrapped in tortillas with chicken or on its own as-is. It’s also a great option to bring to potlucks!
Ingredients
- 16 oz green or brown lentils cooked per package directions
- 1 large cucumber peeled, seeds removed, and diced
- 2 medium Roma tomatoes seeds removed and diced
- 2 tablespoons diced shallots
- 3 tablespoons chopped fresh mint leaves
- 4 oz crumbled feta cheese
Dressing:
- 3 tablespoons olive oil
- 1/4 cup Dijon mustard
- 1 tablespoon minced garlic
- 1 tablespoon lemon juice
- 2 1/2 tablespoons honey
- 2 teaspoons minced ginger
- 2 teaspoons ground cumin
- 1 teaspoon ground coriander
Things You’ll Need
- immersion blender
- Chef’s knife
- Cutting board
- Large mixing bowl
Before You Begin
- We suggest brown or green lentils because they hold their shape when cooked. Red lentils take less time to cook and break down easily. They will become creamy in texture, making them great for sauces, but not for salads.
- If you like, you can reserve some or all of the feta cheese until after the dressing has been added. Then sprinkle the crumbled feta over the top of the salad for a pretty garnish.
Instructions
- Cook, drain, and cool lentils per package directions.
- Combine all dressing ingredients in an immersion blender. Blend until smooth.
- Place lentils, diced vegetables, mint, and feta cheese in a large mixing bowl. Add dressing and combine well.
Expert Tips & FAQs
- Store any leftover lentil salad in an air-tight container kept in the refrigerator for up to 4 days. Leftovers are great for lunch the following day!
- Lentil salad can be prepped in advance and enjoyed throughout the week for lunch. The flavors develop even more as it sits in the refrigerator so making it ahead is always a solid choice. Do note that lentils will continue to absorb the dressing and can puff up in size – you can either add half of the dressing while prepping and store the other half to toss into the salad before you enjoy it. Or, you can undercook the lentils slightly so they don’t become overly soft as they sit in the refrigerator.
