This Lentil Salad is light, refreshing, and easy to love. Simple to make, full of vibrant flavor, and perfect for any day of the week.
This Lentil Salad is a bright, fresh way to enjoy protein-packed lentils. The veggies bring crunch and juiciness, the olives add a little briny kick, and the herbs keep everything vibrant. It’s one of those salads that feels super satisfying yet light — perfect for lunch, meal prep, or a picnic spread. And the simple lemon-Dijon dressing ties everything together with just the right amount of zing.
▶️ Video Tutorial
💚 Why You’ll Love This Lentil Salad
- 🥗 Protein-rich – Thanks to fiber-filled green lentils.
- 🍅 Fresh and colorful – With cucumbers, tomatoes, and bell pepper.
- 🫒 Bursting with flavor – Olives, mustard, and herbs in every bite.
- 🕒 Great for prep – Holds up well in the fridge.
- 🌱 Naturally plant-based – Lentil Salad is the perfect balance of protein, crunch, and fresh flavor — all in one bowl.
🧺 Ingredients You’ll Need
For the salad:
- 🌱 Green lentils – 1 cup (200 g), uncooked and rinsed
- 💧 Water – 3 cups (720 ml)
- 🥒 Cucumbers – 2 large, finely diced
- 🍅 Tomatoes – 2 large, diced
- 🌶️ Yellow bell pepper – 1, finely diced
- 🧅 Red onion – 1 small, finely diced
- 🫒 Pitted olives – 1 cup (150 g), halved
- 🌿 Fresh parsley – ⅓ cup (20 g), chopped
- 🌿 Fresh basil – ¼ cup (10 g), chopped
For the dressing:
- 🫒 Olive oil – ¼ cup (60 ml)
- 🍋 Lemon juice – 2 tbsp (30 ml)
- 🥄 Dijon mustard – 1 tbsp (15 g)
- 🍁 Maple syrup – 2 tsp (10 ml)
- 🧄 Garlic powder – ½ tsp (1.5 g)
- 🧂 Salt – 1 tsp (or to taste)
- ⚫ Black pepper – ¼ tsp (or to taste)
📋 How to Make Lentil Salad
1. Cook the lentils. Rinse the lentils well under cold running water. Add them to a saucepan with the water. Bring to a boil, then lower the heat and simmer uncovered for 15–20 minutes, until tender but not mushy. Drain and let cool slightly.
2. Combine the salad. In a large bowl, mix the cooked lentils with the diced cucumbers, tomatoes, bell pepper, onion, olives, parsley, and basil.
3. Make the dressing. In a small jar, add the olive oil, lemon juice, Dijon mustard, maple syrup, garlic powder, salt, and black pepper. Seal with a lid and shake well until fully emulsified.
4. Dress the salad. Pour the dressing over the salad and toss gently to combine. Serve right away or store in the fridge until ready to enjoy.
👩🍳 Cooking Tips
- 🥄 Don’t overcook the lentils – They should be tender but still hold their shape.
- 🧊 Chill before serving – This salad tastes great cold!
- 🌱 Use fresh herbs – They really bring Lentil Salad to life.
- 🧅 Dice finely – Small pieces make every bite balanced.
- 🍋 Adjust acidity – Add more lemon juice for extra tang.
🧠 Lentil Salad is more than just hearty and filling — it’s a fantastic source of plant-based protein, iron, and fiber. These nutrients help support steady energy, digestion, and overall wellness. And when paired with fresh veggies and herbs, it’s just as nourishing as it is satisfying.
Learn more about the health benefits of lentils and how to add them to your everyday meals.
🔀 Recipe Variations
- 🧄 Add minced garlic – For extra boldness.
- 🥬 Toss in greens – Like arugula or spinach for extra bulk.
- 🌶️ Add chili flakes – For a little heat.
- 🧂 Try kalamata olives – For a saltier flavor.
- 🍠 Add roasted veggies – Like sweet potato or carrots for heartiness.
🫙 Storage & Make-Ahead
🧊 Storage:
Keep Lentil Salad in an airtight container in the fridge for up to 4 days.
⏳ Make-ahead tip:
You can cook the lentils and prep the veggies ahead of time — just mix and dress when you’re ready to serve.
🍽️ What to Serve With Lentil Salad
🥔Potatoes. Serve these with some Garlic Smashed Potatoes, Skillet Baby Potatoes or Perfect Baked Potatoes.
🥬 Cabbage. Lentil Salad pairs perfectly with Quick Vegan Cabbage, Roasted Cabbage Steaks, or Cabbage Curry for a hearty and flavorful combo.
🍄 Mushrooms.Try it with Baked Portobello Mushrooms, Vegan Grilled Portobello Mushrooms, or Baked Portobello Steaks for a rich and satisfying combo.
💡 Tip: Lentils + veggies = gone in minutes — make extra just in case!
❓ Frequently Asked Questions
Yes, but rinse and drain them well. You’ll need about 2 ½ cups cooked.
Any variety works — kalamata, green, or mixed.
Absolutely! It holds up beautifully for days in the fridge.
📝 Final Thoughts on Lentil Salad
This Lentil Salad is everything you want in a meal-prep dish: it’s hearty, nourishing, and bursting with flavor. It’s the kind of recipe you’ll find yourself making again and again — for lunch, dinner, or just because you’re craving something fresh.
If you give it a try, I’d love to know how it turned out. Let me know in the comments if you gave this Lentil Salad your own twist!
📄 Scroll down for the full recipe card with exact measurements and step-by-step instructions.
More tasty recipes with lentils:
Lentil Salad
Video Tutorial
Ingredients
For the salad
- 1 cup green lentils, uncooked, rinsed well 200 g
- 3 cups water 720 ml
- 2 large cucumbers, finely diced
- 2 large tomatoes, diced
- 1 medium yellow bell pepper, finely diced
- 1 small red onion, finely diced
- 1 cup pitted olives, halved 150 g
- ⅓ cup parsley, chopped 20 g
- ¼ cup fresh basil, chopped 10 g
For the dressing
- ¼ cup olive oil 60 ml
- 2 tbsp lemon juice 30 ml
- 1 tbsp Dijon mustard 15 ml
- 2 tsp maple syrup 10 ml
- ½ tsp garlic powder 1.5 g
- 1 tsp salt 6 g
- ¼ tsp black pepper 1 g
Instructions
- Rinse the lentils well under cold running water. Add them to a saucepan with the water. Bring to a boil, then lower the heat and simmer uncovered for 15–20 minutes, until tender but not mushy. Drain and let cool slightly.1 cup green lentils, uncooked, rinsed well, 3 cups water
- In a large bowl, mix the cooked lentils with the diced cucumbers, tomatoes, yellow bell pepper, red onion, olives, parsley, and basil.2 large cucumbers, finely diced, 2 large tomatoes, diced, 1 medium yellow bell pepper, finely diced, 1 small red onion, finely diced, 1 cup pitted olives, halved, ⅓ cup parsley, chopped, ¼ cup fresh basil, chopped
- In a small jar, add the olive oil, lemon juice, Dijon mustard, maple syrup, garlic powder, salt, and black pepper. Seal with a lid and shake well until fully emulsified.¼ cup olive oil, 2 tbsp lemon juice, 1 tbsp Dijon mustard, 2 tsp maple syrup, ½ tsp garlic powder, 1 tsp salt, ¼ tsp black pepper
- Pour the dressing over the salad and toss gently to combine. Serve right away or store in the fridge until ready to enjoy.
Notes
🔀 Recipe Variations
- 🧄 Add minced garlic – For extra boldness.
- 🥬 Toss in greens – Like arugula or spinach for extra bulk.
- 🌶️ Add chili flakes – For a little heat.
- 🧂 Try kalamata olives – For a saltier flavor.
- 🍠 Add roasted veggies – Like sweet potato or carrots for heartiness.
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