Description
This fresh and vibrant Lentil Salad is packed with tender lentils, crisp cucumber, sweet Medjool dates, red onion, parsley, and a bright lemon vinaigrette. Perfect for meal prep, light lunches, or a refreshing side dish, it’s healthy, satisfying, and bursting with flavor.
Ingredients
1 cup dry lentils (green or brown)
4 cups water
1 bay leaf
1 large cucumber, finely diced
½ red onion, finely diced
1 cup Medjool dates, finely diced
1 small bunch flat-leaf parsley, chopped
½ recipe lemon vinaigrette (or to taste)
Instructions
Cook the lentils:
In a medium saucepan, combine lentils, water, and bay leaf. Bring to a boil. Reduce heat to low, cover, and simmer for 16–20 minutes until lentils are tender but not mushy.Drain and cool:
Drain lentils well and discard bay leaf. Transfer lentils to the refrigerator for a few minutes to cool slightly.Assemble the salad:
In a large bowl, combine cooled lentils, diced cucumber, red onion, dates, and chopped parsley.Add dressing:
Drizzle with lemon vinaigrette and toss gently until evenly coated.Serve:
Serve immediately or chill for 30 minutes to allow flavors to develop.
Notes
Do not overcook the lentils; they should hold their shape.
Soak diced red onion in cold water for 10 minutes to mellow sharpness if desired.
Salad keeps well in the refrigerator for 3–4 days.
Add feta cheese or toasted nuts for extra flavor and texture.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: salad
- Method: Stovetop
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving (about 1 cup)
- Calories: 285 kcal
- Sugar: 14 g
- Sodium: 160 mg
- Fat: 7 g
- Saturated Fat: 1 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 46 g
- Fiber: 13 g
- Protein: 11 g
- Cholesterol: 0 mg