Lentil Salad Recipe
Lentil Salad is a fresh, colourful and protein-rich dish made with tender lentils, crisp vegetables, fragrant herbs, creamy feta and a zesty lemon dressing. Perfect as a healthy lunch, light dinner or flavourful side dish, this easy recipe is nutritious, satisfying and ideal for meal prep, picnics and family gatherings.
Equipment
- 1 Large Saucepan:
- 1 Large Mixing Bowl
- 1 Sharp Chef’s Knife
- 1 Cutting Board -
- 1 Wooden Spoon or Salad Spoon
- Measuring Cups And Measuring Spoons:
- 1 Citrus Juicer –
- 1 Small Bowl or Jar
- 1 Colander:
Ingredients
- 2 cups dried green or brown lentils
- 6 cups water
- 1 teaspoon salt
- 1 large cucumber - diced
- 2 cups cherry tomatoes - halved
- 1 large red bell pepper - diced
- ½ medium red onion - finely chopped
- 150 g feta cheese - crumbled
- ½ cup fresh parsley - chopped
- ¼ cup fresh mint leaves - chopped
- 2 tablespoons fresh dill - chopped
For the Lemon Dressing
- ¼ cup fresh lemon juice
- ⅓ cup olive oil - extra virgin
- 2 garlic cloves - minced
- 1 tablespoon honey
- ½ teaspoon black pepper
- ½ teaspoon sea salt
- ½ teaspoon ground cumin - optional
Instructions
Step 1: Prepare the Lentils
- Rinse the lentils thoroughly under cold running water.
- Remove any small stones or damaged lentils.
- Add the lentils to a large saucepan with the water and salt.
- Bring to a gentle boil over medium-high heat.
- Reduce the heat and simmer gently for 20–25 minutes, or until the lentils are tender but still hold their shape.
- Avoid overcooking, as mushy lentils can affect the texture of the Lentil Salad.
- Drain the cooked lentils using a colander.
- Rinse briefly with cool water to stop the cooking process.
- Allow the lentils to cool completely before assembling the salad.
Step 2: Prepare the Fresh Vegetables
- Wash all the vegetables thoroughly.
- Dice the cucumber into bite-sized pieces.
- Halve the cherry tomatoes.
- Finely dice the red pepper.
- Finely chop the red onion.
- Finely chop the parsley, mint and dill.
- Crumble the feta cheese into small pieces and set aside.
Step 3: Make the Dressing
- Pour the olive oil into a small mixing bowl.
- Add the freshly squeezed lemon juice.
- Mix in the honey.
- Stir in the minced garlic.
- Season with salt, black pepper and optional ground cumin.
- Whisk continuously until the dressing is smooth and fully combined.
Step 4: Assemble the Lentil Salad
- Transfer the cooled lentils into a large mixing bowl.
- Add the cucumber, cherry tomatoes, red pepper and red onion.
- Sprinkle in the chopped parsley, mint and dill.
- Add the crumbled feta cheese.
- Pour the dressing evenly over the salad.
- Using a large spoon, gently fold everything together until every ingredient is lightly coated.
- Taste and adjust the seasoning if necessary.
Step 5: Chill Before Serving
- Cover the bowl with a lid or cling film.
- Refrigerate the Lentil Salad for 30–60 minutes.
- This resting period allows the flavours to blend beautifully while keeping the vegetables crisp.
Notes
- 🫘 Use green or brown lentils for the best texture, as they hold their shape well after cooking.
- ⏲️ Avoid overcooking the lentils—they should be tender but still slightly firm to prevent a mushy Lentil Salad.
- ❄️ Allow the cooked lentils to cool completely before mixing with the vegetables to keep the salad crisp and fresh.
- 🍋 Freshly squeezed lemon juice and good-quality extra virgin olive oil make a noticeable difference to the dressing.
- 🌿 Fresh herbs such as parsley, mint and dill provide the brightest flavour—avoid dried herbs if possible.
- 🥗 For the best taste, refrigerate the Lentil Salad for 30–60 minutes before serving to allow the flavours to develop.
- 🧀 Fold the feta cheese in gently at the end to maintain its creamy texture.
- 🥄 Taste and adjust the seasoning just before serving, as the lentils may absorb some of the dressing while chilling.
- 📦 This Lentil Salad is excellent for meal prep and can be stored in an airtight container in the refrigerator for up to 4 days.
- 🚫 Freezing is not recommended, as the fresh vegetables will lose their crisp texture after thawing.