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 (optional; Violife vegan feta recommended); 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· 4.8 from 22 reviews

If you’re on the hunt for a fresh, vibrant, and filling meal that’s easy to whip up any day of the week, you’re going to love The Best Lentil Salad Recipe. Trust me, this salad has been a game changer in my kitchen—it’s packed with flavors, textures, and nutrients that make it perfect for lunch, dinner, or even as a side at your next BBQ. Stick around because I’m going to share all my secrets to make sure you nail it perfectly every time.

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Why This Recipe Works

Balanced Flavors: The tangy lemon dressing combined with fresh veggies and earthy lentils creates a delightful flavor dance.
Textural Contrast: Tender lentils meet crunchy cucumber and crisp red pepper for a satisfying bite every time.
Versatile & Easy: Whether you’re cooking from scratch or using canned lentils, this recipe is quick and adapts to what you have on hand.
Nutritious & Filling: Lentils provide protein and fiber, making this salad more than just a side dish—you’ll feel energized and full.

The Best Lentil Salad, healthy lentil salad, easy lentil salad, vegan lentil salad, flavorful lentil salad - 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

The ingredients in The Best Lentil Salad Recipe are simple but thoughtfully chosen to complement each other. You want fresh, crisp veggies to brighten the earthiness of the lentils and a dressing that ties it all together with a bright, slightly sweet tang. Here’s a quick look at what each brings to the party.

The Best Lentil Salad, healthy lentil salad, easy lentil salad, vegan lentil salad, flavorful lentil salad - 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: They hold their shape well and have a meaty texture, perfect for salads since they won’t turn mushy like red lentils.
English cucumber: Adds juicy crunch and freshness—choose firm cucumbers without soft spots.
Red onion: Gives a bit of sharp bite, but in small diced pieces so it doesn’t overwhelm the salad.
Red bell pepper: Sweetness and color pop, plus it offers great crunch.
Fresh parsley: Brings herbal brightness that lifts the whole salad.
Feta cheese (optional): I usually use Violife vegan feta—it adds a creamy, salty richness but totally optional if you want to keep it vegan or dairy-free.
Arugula or baby spinach (optional): Adds peppery or mild leafy greens making it even more filling and nutritious.
Olive oil: A good quality extra virgin makes a noticeable difference in the dressing’s flavor.
Lemon juice: Freshly squeezed is a must here for zing and brightness.
Agave: Just a touch to balance the acidity with a gentle sweetness.
Dijon mustard: Adds depth and a hint of sharpness to the dressing without overpowering.
Garlic: Minced fresh garlic gives a fragrant punch that wakes up the taste buds.
Salt & black pepper: Essential seasoning that brings all flavors together.

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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

The beauty of The Best Lentil Salad Recipe is how flexible it is. I love adding my own little twists depending on what I’m craving or what’s in season. It’s your salad, so make it yours!

Variation: Sometimes I swap parsley for fresh cilantro or mint—both change the vibe in the best way, adding a fresh herbal burst.
Protein Boost: When I want it heartier, adding cooked quinoa or farro helps stretch it into a full meal that keeps me full for hours.
Spice it Up: Toss in some chopped fresh jalapeño or a sprinkle of chili flakes if you like a little heat, which contrasts surprisingly well with the lemony dressing.
Cheese-Free: I often skip the feta and still get plenty of flavor—adding avocado chunks is a creamy alternative that’s just as satisfying.

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

Step 1: Cook Lentils Perfectly

Start by adding the lentils and water to a large pot and bringing it to a boil. Once boiling, reduce the heat to a gentle simmer and cook for about 15 to 20 minutes. The trick is to cook them tender but still firm—not mushy—because overcooked lentils can turn your salad into a soggy mess. Drain them and rinse under cold water right away to stop the cooking and cool them fast. This step also helps the lentils firm up and keeps the salad bright.

Step 2: Chop Veggies and Mix

While the lentils cook, dice your cucumber, red onion, and red bell pepper. Chop up a handful of fresh parsley too. Once the lentils are cooled, toss everything together in a large bowl so those fresh flavors can mingle.

Step 3: Whisk the Dressing

In a separate bowl (or my favorite method—a mason jar), whisk up the dressing ingredients: olive oil, fresh lemon juice, agave, Dijon mustard, minced garlic, salt, and black pepper. Shaking it in a jar is amazing because it emulsifies quickly and makes cleanup a breeze. Pour this vibrant dressing over your lentil and veggie mix and give everything a good toss.

Step 4: Finish and Serve

Now for the fun part: stir in crumbled feta if you’re using it and decide whether you want to serve your salad over a bed of arugula or spinach or mix the greens right in. Both work beautifully. This salad can be eaten immediately, but honestly, I love it even more after it’s sat in the fridge for a bit so the flavors develop.

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Pro Tips for Making The Best Lentil Salad Recipe

Don’t Overcook Lentils: Keep a close eye on cooking time and taste-test early to avoid mushy lentils that ruin the texture.
Cool Lentils Quickly: Rinse with cold water immediately after draining to stop the cooking and keep the salad fresh.
Use Fresh Lemon Juice: Bottled lemon juice just doesn’t have the same punch; fresh juice brightens the whole dish.
Shake Your Dressing: Using a mason jar for your dressing is not only easier but ensures everything emulsifies perfectly without extra dishes.

How to Serve The Best Lentil Salad Recipe

The Best Lentil Salad Recipe - Serving Suggestion

Garnishes

I often top my salad with a little extra fresh parsley or a sprinkle of toasted pine nuts for a subtle crunch. If I have it on hand, a quick crumble of feta or some olives amps up the Mediterranean vibe wonderfully. A drizzle of extra virgin olive oil just before serving really seals the deal.

Side Dishes

This salad pairs beautifully with grilled chicken, fish, or even a simple crusty bread to soak up any leftover dressing. I also love it alongside roasted veggies or stuffed peppers, making it fabulous for a light yet satisfying meal.

Creative Ways to Present

For special occasions, I sometimes serve The Best Lentil Salad Recipe in individual jars or small bowls layered with mixed greens at the bottom, the salad, and a sprinkle of cheese on top—makes for great presentation and easy serving. You can also hollow out mini bell peppers and fill them with the salad for colorful, bite-sized goodness.

Make Ahead and Storage

Storing Leftovers

I store leftovers in an airtight container in the fridge, and honestly, the salad tastes even better the next day once the flavors meld. Keep any leafy greens separate if you don’t want them to wilt, especially if you’re planning to eat it over a few days.

Freezing

This salad doesn’t freeze well because of the fresh veggies and dressing, so I don’t recommend freezing. Instead, make it fresh or store in the fridge for a couple of days.

Reheating

Since this is a cold salad, reheating isn’t really necessary. However, if you want to warm up the lentils first, just gently heat them separately and then toss with the salad ingredients and dressing right before serving.

FAQs

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

Absolutely! Using canned lentils is a great shortcut. Just be sure to drain and rinse them well to remove excess salt and preserve the fresh flavor of the salad. I often have canned lentils on hand for quick versions of this recipe.
What kind of lentils are best for this salad?

Green lentils are my go-to because they hold their shape and have a nice, firm texture. You can also use brown or black lentils, but avoid red lentils, as they tend to get mushy and won’t give you the right texture.
Can I make this salad vegan?

Yes! Simply skip the feta or use a vegan cheese alternative like Violife vegan feta, which I love for its creamy texture and saltiness that mimics the real thing perfectly.
How long does the lentil salad keep in the fridge?

It will keep well for 2 to 3 days in an airtight container. I recommend adding delicate greens at serving time or storing them separately to avoid wilting.
Can I prepare the salad dressing in advance?

Definitely! The dressing keeps well for a week in the fridge. Shake or whisk it again before tossing to bring the ingredients back together.

Final Thoughts

This salad holds a special place in my kitchen because it’s one of those recipes you come back to time and time again—it’s easy, nourishing, and so flavorful. I love how it transitions perfectly from a quick weekday lunch to a gorgeous side for guests. Give The Best Lentil Salad Recipe a try, and I promise you’ll keep it in your weekly rotation like I do. Cooking is all about feeling good and having fun, and this salad absolutely checks both boxes.