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–+ servings
Lentil salad recipe.

Lentil Salad

Prep Time: 15 minutes
Cook Time: 0 minutes
Dried lentils cooking time (optional): 30 minutes
Total Time: 15 minutes
Servings: 4 people
Author: Nico Pallotta

  • 2 cans (15 oz each) (2 cans (240 g net each)) lentils green, black, brown / sub 3 cups cooked lentils / or 1 cup dried boiled in 4 cups water and 1 teaspoon salt as per package instructions.
  • 2 cups (250 g) cherry tomatoes ½ pound, quartered
  • 1½ cups (150 g) cucumber 1 medium, diced
  • ½ (½) red onion thinly sliced or diced
  • ⅓ cup (45 g) olives Kalamata or Taggiasche
  • 3 tbsp (15 g) parsley chopped (sub 1 tsp dried oregano)
  • 3½ ounces (100 g) feta cheese or non-dairy feta, crumbled

DRESSING

  • 3 tbsp (3 tbsp) extra virgin olive oil
  • 2 tbsp (2 tbsp) lemon juice fresh
  • 1 tbsp (1 tbsp) Dijon mustard sub American
  • 1 clove (1) garlic grated
  • ½ tsp (½ tsp) cumin optional
  • 1 tsp (1 tsp) salt or more to taste
  • ⅛ tsp (⅛ tsp) black pepper

  • If using canned lentils – Drain and rinse 2 cans (15 oz each) lentils and add them to a large bowl.
    If using dried lentils – Rinse 1 cup of dried lentils, add them to a pot with 4 cups water and 1 teaspoon salt and simmer gently as per package instructions or until tender. Drain and add to a large bowl.
    Cooked and rinsed lentils in a sift
  • Make the Salad – To the same bowl, add 2 cups cherry tomatoes (quartered), 1½ cups cucumber (diced), ½ red onion (thinly sliced), ⅓ cup olives, 3½ ounces feta cheese, and 3 tbsp parsley (chopped).
    Lentil salad ingredients in a white bowl before mixing
  • Make the Dressing – In a small bowl, whisk 3 tbsp extra virgin olive oil, 2 tbsp lemon juice, 1 tbsp Dijon mustard, 1 clove garlic (grated), ½ tsp cumin, 1 tsp salt, and ⅛ tsp black pepper.
    Cumin and honey mustard dressing in a bowl with a whisk
  • Pour dressing over salad and toss until well combined. Taste and adjust for salt before serving.
    Lentil salad with feta and lemons on the side
SUBSTITUTIONS
  • Lentils: Use green, brown, black, or French; avoid split red lentils. Substitute chickpeas.
  • Canned vs. Dried: Use cooked dried or canned lentils (drained and rinsed).
  • Tomatoes: Use cherry or plum; substitute with diced red bell pepper.
  • Cucumber: Substitute with sliced fennel.
  • Red Onion: Substitute with shallot or green onions.
  • Olives: Use Taggiasche or Kalamata; substitute with sun-dried tomatoes or marinated artichokes.
  • Feta Cheese: Use regular or dairy-free, crumbled.
  • Parsley: Substitute 1 tsp dried oregano.
  • Lemon Juice: Substitute with apple cider or red wine vinegar.
  • Mustard: Use American or Dijon mustard.
 
TIPS
  • No soaking needed: Just rinse dried lentils and cook.
  • Cooking time varies: Check doneness at 15 minutes; some need up to 45.
  • Keep them firm: For salads, cook lentils until tender but not mushy.
  • Let them cool: Toss lentils with veggies only after they’ve cooled slightly.
  • Make ahead: The salad tastes even better after an hour in the fridge.
  • Double the dressing: For more flavor, double the dressing—but not the salt.
 
STORAGE
  • Store the lentil salad in an airtight container in the refrigerator for up to 4 days. The flavors actually get better after a few hours, making it perfect for meal prep.
  • If you’ve added greens like arugula or avocado, it’s best to mix those in just before serving to keep everything fresh and crisp.
  • This salad is delicious cold, straight from the fridge—no reheating needed!
 
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