Lentil Salad Recipe

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I’m a major fan of hearty salads that can be made ahead of time. If I prep a big salad on the weekends (or whenever I get a chance), then there’s no excuse when it comes to lunch time. With a healthy and delicious salad waiting for me in the fridge, I’m much less likely to nosh on chips and cheese.

This lentil salad, like my Waldorf lentil salad and my black-eyed pea salad, is a great one to have in the fridge, all ready for a quick lunch. Lentils are super nutritious and they become more flavorful the longer they sit in the homemade red wine vinaigrette. Lentil salad is filling and satisfying (and it’s easy to make).

Mediterranean-Inspired Lentil Salad

Bold Mediterranean flavors. On their own, lentils are earthy and mild, which makes them an excellent base for big flavors like briny feta, tangy red wine vinegar, and fresh herbs.

Contrasting textures. The best salads have a variety of textures and this lentil salad delivers! The lentils are tender, the cucumbers and red onion are crisp, the tomatoes are juicy, and the feta is creamy.

Wholesome and satisfying. With protein and fiber from the lentils and healthy fats from the olive oil, this salad is hearty and filling. Have a lentil salad for lunch and you won’t be rifling through the fridge for a mid-afternoon snack!

Great for meal prep. Make a big batch of this salad at the beginning of the week and portion it out for easy grab-and-go lunches all week long.

Ingredient Notes

• Lentils: Look for green lentils, which are best for salads. They are sometimes called French or Puy lentils and hold their shape much better than brown or red lentils. They have a somewhat peppery, earthy flavor that works well in this salad.
• Cucumber: I like to use English cucumbers because they have tender edible skin and fewer seeds, but Persian cucumbers also work. If you want to use a standard cucumber, I recommend peeling it, and slicing it lengthwise. Use a spoon to scoop out the seeds and pulp before dicing.
• Cherry or grape tomatoes: Cut the tomatoes in half so they absorb the vinaigrette. I recommend small tomatoes rather than larger tomatoes because they aren’t as watery.
• Parsley: Since I use a whole cup of parsley for this recipe, I don’t bother pulling off the leaves. Remove the sprigs of parsley from the large stems, but don’t worry about the small stems which are tender and edible. I chop them with the leaves to keep it easy.
• Red onion: The diced onions are briefly marinated in the vinaigrette which tempers their bold flavor. Shallots can work as a milder substitute, if you prefer.
• Feta cheese: Crumbled feta adds a salty, creamy element. Fresh mozzarella would work, too.
• Extra virgin olive oil: I love using a good, fruity olive oil for this dressing because it adds a subtle flavor in addition to richness.
• Red wine vinegar: To stick with the Mediterranean theme, I use red wine vinegar, which is also the key ingredient in the dressing for Greek salad.
• Seasonings: Dried oregano, another Mediterranean flavor, is added to the salad for an herbal note, along with salt and freshly ground black pepper.

How to Make Lentil Salad

Cook the lentils. Bring the water to a boil in a pan with ½ teaspoon of salt. Add the lentils, reduce the heat to a simmer, and cover the pan. Cook for 22 to 25 minutes; you want the lentils to be al dente, tender enough to eat but not soft or mushy. (Soft lentils will break apart when stirred with the dressing.) Drain and cool.

Make the vinaigrette. Whisk together the olive oil, red wine vinegar, oregano, salt and pepper until emulsified. You can add the onion to the dressing if you want to mellow its flavor. (Basically, the dressing pickles it!)

Combine. Stir the cucumbers, tomatoes, and parsley into the dressing. Fold in the cooled lentils, followed by the feta. Season to taste and enjoy immediately or refrigerate for later.

Easy Recipe Variations

• Add crunch. Coarsely chopped almonds will add another layer of texture to this lentil salad recipe.
• Serve it with greens. You can fold peppery arugula leaves into the salad just before serving or serve your lentil salad atop a bed of spinach or arugula.
• Try a different herb. I often swap in a combination of fresh mint and parsley, like tabbouleh salad, if I happen to have them on hand.
• Add olives. Castelvetrano olives would be fabulous in this salad, adding a briny, savory element.

What to Serve With Lentil Salad

• Vegetables. This salad is already packed with vegetables, but you can serve it alongside air fryer eggplant or grilled zucchini for a vegetarian meal.
• Protein. And for the non-vegetarians, you can pair this lentil salad with all kinds of proteins, from grilled chicken shawarma drumsticks to spice rubbed pork tenderloin.
• Bread. A slice of crusty bread (like my Dutch oven bread!) makes for a rustic, satisfying lunch.

Storage

Store lentil salad in an airtight container and refrigerate it for up to 4 days. Give it a stir before serving to redistribute any dressing that has settled at the bottom of the container. 

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Recipe

Lentil Salad Recipe

4.41 from 20 votes

By Rachel Gurk

Prep Time: 25 minutes mins

Cook Time: 25 minutes mins

Total Time: 50 minutes mins

Servings: 8

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Satisfying and flavorful, this lentil salad recipe with feta cheese, crisp veggies, and zesty red wine vinaigrette is perfect for meal prep. Make it ahead for healthy to-go lunches.

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Ingredients 

1x2x3x

For lentils:

• ▢ 1½ cups small green lentils (French or Puy lentils), rinsed and any debris removed
• ▢ 4 cups water
• ▢ ¾ teaspoon kosher salt

For dressing:

• ▢ ¼ cup extra virgin olive oil
• ▢ 3 tablespoons red wine vinegar
• ▢ 1 teaspoon dried oregano
• ▢ ½ teaspoon kosher salt
• ▢ ½ teaspoon coarse ground black pepper

For salad:

• ▢ 1 English cucumber, chopped into bite-sized pieces (about 2 cups)
• ▢ 1 cup halved cherry or grape tomatoes
• ▢ 1 cup roughly chopped fresh parsley
• ▢ ¼ cup diced red onion
• ▢ 1 cup crumbled feta cheese

Instructions 

• In a medium saucepan, bring water, and ¾ teaspoon salt to a boil. Add rinsed lentils, cover, and reduce to simmer. Cook for 22 to 25 minutes or until just tender (don’t overcook). Drain well, and set aside to cool while you prep the rest of the salad.
  1½ cups small green lentils (French or Puy lentils), rinsed and any debris removed, 4 cups water, ¾ teaspoon kosher salt
• In a large bowl, whisk together olive oil, vinegar, oregano, salt, and pepper. If desired, add chopped onion to marinate briefly in the dressing.
  ¼ cup extra virgin olive oil, 3 tablespoons red wine vinegar, 1 teaspoon dried oregano, ½ teaspoon kosher salt, ½ teaspoon coarse ground black pepper, ¼ cup diced red onion
• To the bowl with the dressing, add the cucumber, tomatoes, parsley, and onion if you haven't added it yet. Stir to combine. Fold in lentils, then the feta cheese.
  1 English cucumber, chopped into bite-sized pieces, 1 cup halved cherry or grape tomatoes, 1 cup roughly chopped fresh parsley, 1 cup crumbled feta cheese
• Taste and season the salad with salt and pepper, if desired. Enjoy immediately or keep covered in fridge for up to 4 days.

Notes

• Yield: Makes about 8 servings as a side, 4 as a main.
• Lentils: Look for green lentils which may be called French or Puy lentils. Green lentils can vary; some are brownish green, others may be darker green with black speckles. Green lentils are firmer and hold their shape better when they are cooked, as compared to regular brown lentils. 
• Cucumbers: English cucumbers are sometimes called greenhouse cucumbers. They have tender skins that are edible and often come wrapped in protective plastic. Persian cucumbers are similar. If you buy a regular cucumber, peel it, cut it in half, remove the large inedible seeds, and chop it.
• Recipe retested and revised 6/2025.

Video

Nutrition

Serving: 1cup, Calories: 252kcal, Carbohydrates: 26g, Protein: 13g, Fat: 11g, Saturated Fat: 4g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 6g, Cholesterol: 17mg, Sodium: 592mg, Potassium: 511mg, Fiber: 12g, Sugar: 2g, Vitamin A: 925IU, Vitamin C: 16mg, Calcium: 141mg, Iron: 4mg

Nutrition information is automatically calculated, so should only be used as an approximation.

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