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5.0 from 321 votes

Lentil Salad

This lentil salad recipe is a perfect make-ahead lunch or healthy side dish! It's filled with fresh veggies, feta, olives, and a zingy lemon dressing. It keeps well for up to 4 days in the fridge.

Prep Time
20 mins
Cook Time
20 mins
Total Time
40 mins
Servings: 4 to 6
Course: Main Course , Salad
Cuisine: American

Ingredients

Dressing
  • ¼ cup extra-virgin olive oil
  • ¼ cup fresh lemon juice
  • 3 garlic cloves grated
  • 1 teaspoon Dijon mustard
  • 1 teaspoon Italian seasoning or za'atar
  • 1 teaspoon sea salt
  • ¼ teaspoon ground cumin
  • freshly ground black pepper
For the Salad
  • 2½ cups cooked French green lentils from 1 cup uncooked
  • 3 Persian cucumbers thinly sliced into half-moons
  • ¾ cup yellow grape tomatoes halved
  • ½ cup diced red onion
  • 4 lacinato kale leaves stemmed, leaves torn
  • 4 red radishes thinly sliced
  • Heaping ½ cup crumbled Feta cheese
  • Heaping ½ cup green olives pitted and halved
  • ¼ cup chopped fresh parsley
  • ¼ cup fresh mint leaves

Instructions

    Cup of Yum
  1. Make the dressing: In a large bowl, whisk together the olive oil, lemon juice, garlic, mustard, Italian seasoning, salt, cumin, and several grinds of pepper.
  2. Assemble the salad: Add the lentils, cucumbers, tomatoes, red onion, kale, radishes, feta, and olives to the bowl with the dressing and toss to coat. Add the parsley and mint and toss again. Season to taste and serve.