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Lentil Salad
5 from 12 votes

Lentil Salad

Lentil Salad blends tender, cooked green lentils with roasted red bell pepper, crisp cucumber, red onion, and fresh herbs. Crumbled feta cheese adds creaminess, while a lemony olive oil dressing with garlic and Dijon mustard provides brightness and savory balance. This salad is a refreshing, textured dish suitable as a light meal or side.

Prep Time
20 mins
Cook Time
20 mins
Additional Time
15 mins
Total Time
55 mins
Servings: 5
Course: Salad
Cuisine: Mediterranean, American

Ingredients

  • 1 cup dry green lentils picked over and rinsed, or brown lentils
  • 4 cups water hot
  • 1 large red bell pepper
  • 1 1/2 cups seeded, diced English cucumber
  • 1/3 cup chopped red onion
  • 1/4 cup chopped parsley
  • 1/4 cup chopped cilantro mint, or basil
  • 4 oz. feta cheese crumbled
Dressing
  • 1/3 cup olive oil
  • 3 Tbsp lemon juice fresh
  • 1 tsp honey
  • 1 tsp Dijon mustard
  • 1 tsp minced garlic (1 clove)
  • salt to taste

Instructions

    Cup of Yum
  1. Pour lentils and water into a large saucepan, add a few dashes of salt. Bring to a boil over medium-high heat, then reduce heat to medium-low and simmer until lentils are tender, about 15 to 20 minutes.
  2. Drain lentils into a colander then rinse under cold water for about 20 seconds to stop them from cooking, drain well. Let rest until cool at least 15 minutes.
  3. While lentils are cooking prepare the dressing. In a small mixing bowl whisk together olive oil, lemon juice, honey, dijon mustard, garlic, and season with salt to taste (I start with 1/4 tsp then add more to the salad to taste).
  4. Roast a red bell pepper by roasting over the flame of a gas stove (using metal tongs to turn), until well charred on all sides. Or if you don't have a gas stove roast under the broiler on a baking sheet, turning every few minutes until charred on all sides. Let rest on a cutting board until cool then seed and chop.
  5. To prepare the salad in a large bowl gently toss together cooled lentils, cooled bell pepper, cucumber, red onion, parsley, cilantro, feta and the dressing (taste for more salt if needed).
  6. Can serve right away or keep in the fridge for up to 2 days.

Notes

  • Lentil cooking times vary; select varieties that become tender in 15 to 20 minutes for best texture.
  • When roasting red bell peppers over flame, use tongs to rotate evenly for a consistent char.
  • After cooking, cooling lentils completely before mixing preserves their shape and firmness in the salad.