You’ll be making this Lentil Salad on repeat! It's absolutely delicious and healthy, full of fresh ingredients that come together to make the perfect lunch, refreshing side dish and wonderful meal prep option. You’ll want more with every spoon!
You all know how much I love salads with a spoon! I'm back with another amazing salad to add to your rotation. This Lentil Salad ticks all the boxes….it's healthy and fresh, easy to make, and most importantly tastes scrumptious too! What I love is that it's nutritious and filling to enjoy as a main meal as it's full of protein, fiber and many nutrients from the lentils and other ingredients.
It starts with fresh veggies which are chopped into small cubes, then mixed with lentils, fresh parsley and feta cheese. It's then tossed in a simple tangy lemon dressing and topped off with toasted pumpkin seeds for a little crunch…yum! With every spoonful, you taste all the ingredients and textures that work in harmony together.
Some more salads with a spoon to try are my Jennifer Aniston salad, quinoa salad and orzo pasta salad.
You can make this lentil salad recipe in advance for meal prep for the week. Keep the dressing on the side and pour it over on the day to keep it crunchy and fresh. Also would be amazing served to guests at your next BBQ, picnic or gathering as a side dish. Everyone will be impressed!
Table of Contents
Why you'll love this Lentil Salad
- Healthy & Nutritious: Packed with protein, fiber and nutrients from the lentils and fresh vegetables
- Flavor Explosion: The combination of fresh vegetables, creamy feta, and tangy lemon dressing with pops of crunch from the pumpkin seeds
- Quick & Easy: This recipe comes together in under 25 minutes, perfect for busy weekdays and meal prep
- Versatile: Swap with your favorite veggies or any leftover ingredients you have in your fridge, or add another protein for a heartier meal
Ingredients and Substitutions
- Lentils are the star of the salad which are high in protein, fiber, iron, and many other nutrients. I usually cook dry lentils, but you can also add canned lentils to save time. There are different types of lentils, my favorite for this salad are small brown or green lentils
- Cucumbers add a refreshing crunch, I prefer Persian or Lebanese cucumbers as they're less watery and have more flavor
- Tomatoes add lovely sweetness and color. Today I’ve used Roma tomatoes, also known as Italian plum tomatoes. Cherry tomatoes are great too! Red bell peppers are a wonderful substitute
- Red onion adds a bit of sharpness without being too strong. Soaking them takes the harshness out, refer to my tips and tricks section below. You can substitute for shallots or green onions for a milder flavor
- Feta cheese adds saltiness and creaminess to the salad, making it extra yummy! You can substitute with goat cheese or vegan feta cheese to keep the salad plant based
- Parsley adds a brightness and freshness to the salad. I love adding a whole bunch of fresh parsley. Fresh mint is delicious too
- Pumpkin Seeds add a nutty crunch and healthy fats. Feel free to add any nuts or seeds such as chopped walnuts or almonds
- Dressing, I've made a simple lemon vinaigrette with extra virgin olive oil, lemon juice, a touch of dijon mustard, salt, and black pepper. Fresh lemon juice is preferred, otherwise red wine vinegar or apple cider vinegar will be fine too. You can add a touch of minced garlic if you love it, but I prefer it without
How to make Lentil Salad
Make this delicious fresh Lentil Salad in no time at all. Follow my simple steps below.
Rinse dried lentils under cold water. Then add 2 cups of water and a pinch of salt over medium-high heat
Once boiling, reduce to medium heat for 12-20 minutes, until the lentils are cooked
Drain lentils through a colander and allow to cool. If using canned lentils, drain and leave aside for now
Whilst lentils are cooking chop up all veggies into similar small cubes, finely chop parsley and dice or crumble the feta cheese
Optional, if you wish to remove the harsh onion flavor, soak in a small bowl of water for 5-10 minutes
Optional, toast pumpkin seeds in a saucepan for 3-5 minutes on low heat, then add a pinch of salt and allow to cool
Add all of the dressing ingredients to a mason jar and shake well to mix
Add all ingredients to a bowl, except the pumpkin seeds. Pour over the dressing and mix to combine
Sprinkle over toasted pumpkin seeds and it's ready to serve. Enjoy!
Tips and Tricks
- Don't overcook the lentils. You want them to be cooked and tender but not mushy as they will lose their shape and texture in the salad
- Chop the vegetables roughly the same size. This will make it easier to eat
- Add salad dressing 5 minutes before serving. This is so the flavors all mesh together nicely
- If you're making the salad for meal prep or preparing in advance, only dress the salad portion you are wishing to eat that day. This way it keeps crunchy and fresh and not soggy
- Make it heartier by adding additional protein such as quinoa, crispy breaded tofu, chicken or shrimp for a more filling meal
Storage Instructions
- Store leftovers of the lentil salad in an airtight container in the fridge for up to 2 days if dressed
- If you keep the dressing on the side and pour it over when ready to eat, the undressed salad will last 4 days in the fridge
FAQs
Yes of course, canned lentils are great especially when you're short on time. Drain and rinse a can of lentils and you're good to go!
I prefer small brown lentils for this salad or green lentils. I don't recommend red or yellow lentils as they become quite mushy, so they will lose their shape and texture in the salad
Yes certainly. Lentils don't require soaking, unlike other dried beans or legumes. You can however soak them if you prefer which will slightly reduce the cooking time
More Chopped Salads
Looking for other recipes like this? Try these:
Pairing
These are my favorite dishes to serve with a Lentil Salad:
I love seeing your creations and remakes, so be sure to rate the recipe, comment and share your Lentil Salad photo on Instagram so I can share the love!
Recipe
Lentil Salad (Healthy & Delicious)
Ingredients
- 1 cup dry small brown lentils or 2 cups cooked lentils
- 2 medium Persian or Lebanese cucumbers
- 2 medium roma tomatoes
- ½ red onion
- 1 brunch fresh parsley
- 3.5oz / 100g feta cheese
- ¼ cup pumpkin seeds
Lemon Dressing
- ¼ cup extra virgin olive oil
- 1 large lemon
- 1 tablespoon dijon mustard
- Salt and black pepper to taste
Instructions
- If using dried lentils, rinse well and add to a small pot with 2 cups of water, a pinch of salt, and place over medium-high heat. Once it comes to a boil, reduce to medium and simmer for 12-20 minutes until cooked (keep checking to ensure they don’t overcook or become mushy)
- Drain the cooked lentils through a colander and allow to cool (If using canned lentils, drain the lentils and leave on the side for now)
- Whilst the lentils are cooking, chop the vegetables into small cubes roughly the same size. Finely chop up the parsley and crumble the feta cheese
- * Optional steps- Soak the red onion in a small bowl of water for 5-10 minutes while preparing the rest of the salad to remove the harsh onion flavor- Toast the pumpkin seeds in a saucepan for 3-5 minutes on a low heat, then add a pinch of salt and allow to cool
- In a mason jar or glass, add the dressing ingredients and shake well or whisk
- Add the lentils and the chopped ingredients to a large bowl, all except for the pumpkin seeds. Pour over the dressing and toss it well until nicely coatedSprinkle over the pumpkin seeds and serve up your Lentil Salad as a main or side dish and enjoy!
Notes
- As this salad can be enjoyed many ways, this recipe provides 4 servings as a main or 8 servings as a side dish
Tonie says
So good!! Even my husband who fights me on eating vegetarian loved this salad.
Ayeh Manfre says
Hehe oh love this!!! A huge compliment in itself 🙂