Description
This Favorite Lentil Salad is fresh, light, and full of bold flavor. Made with tender lentils, crisp cucumber, sun-dried tomatoes, fresh mint, and a zippy lemon dressing, it’s perfect for meal prep, easy lunches, or a refreshing side dish.
Ingredients
Lentil Salad
1 cup uncooked lentils green, French green, or brown, rinsed
1 English cucumber, finely diced
1 small red onion, finely diced
¾ cup fresh mint leaves, chopped
½ cup sun-dried tomatoes, drained and diced
Lemon Dressing
3 tablespoons olive oil
2 tablespoons fresh lemon juice
1 teaspoon Dijon mustard
1 clove garlic, minced or pressed
½ teaspoon fine sea salt
¼ teaspoon freshly cracked black pepper
Instructions
Add the lentils to a saucepan with 3 cups of water or vegetable broth. Bring to a simmer over medium-high heat.
Reduce heat to medium-low, cover, and cook until lentils are tender, about 20–25 minutes.
Drain and rinse lentils under cold water until cooled. Set aside.
In a small bowl, whisk together olive oil, lemon juice, Dijon mustard, garlic, salt, and pepper.
In a large bowl, combine lentils, cucumber, red onion, mint, and sun-dried tomatoes.
Pour the dressing over the salad and toss gently until evenly coated.
Serve immediately or refrigerate until ready to enjoy.
Notes
This salad tastes even better after chilling for 30 minutes.
Store leftovers in an airtight container in the fridge for up to 4 days.
Fresh parsley or basil can be used instead of mint if preferred.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Salad
- Method: Boiling, Mixing
- Cuisine: Mediterranean-Inspired
Nutrition
- Serving Size: 1 serving
- Calories: 290
- Sugar: 5g
- Sodium: 380mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 11g
- Protein: 11g
- Cholesterol: 0mg