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Lentil Salad

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.
Course Lunch, Salad, Side Dish
Cuisine American
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 4 servings
Calories 407kcal
Author Julia Maz

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.

Video

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.

🫙 Storage & Make-Ahead

🧊 Storage:

Keep leftovers in an airtight container in the fridge for up to 4 days. Stir before serving.

⏳ 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.

Nutrition

Calories: 407kcal | Carbohydrates: 45g | Protein: 15g | Fat: 20g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 14g | Sodium: 1174mg | Potassium: 1042mg | Fiber: 19g | Sugar: 9g | Vitamin A: 1574IU | Vitamin C: 86mg | Calcium: 106mg | Iron: 5mg