This Lemon Lentil Salad is an absolute showstopper—fresh, tangy, bursting with vibrant colors, and utterly satisfying. With zesty lemon, hearty lentils, crisp vegetables, and a pop of briny feta, it’s the kind of dish you’ll crave for both weekday lunches and crowd-pleasing potlucks.
Why You’ll Love This Recipe
- Zingy Fresh Flavors: A triple punch of lemon zest, juice, and tangy vinaigrette brings this salad to life in every bite.
- Meal-Prep Magic: This Lemon Lentil Salad keeps beautifully for days and even tastes better as the flavors meld in the fridge.
- Hearty & Protein-Packed: Tender lentils provide lots of plant-based protein and fiber, making it both filling and nutritious.
- Incredibly Versatile: Serve as a main, a side, or scoop it into pita for a lunch you’ll look forward to—options abound!
Ingredients You’ll Need
The secret to an unforgettable Lemon Lentil Salad is starting with the freshest, boldest ingredients you can find. Each one has a special job: from adding creamy texture to giving zesty brightness or crunchy, colorful contrast.
- Dried Green or Brown Lentils: The salad’s hearty backbone. Green or brown hold their shape best—avoid red, which tend to get mushy.
- Vegetable Broth or Chicken Stock: Cooking the lentils in broth gives them a savory boost and adds extra depth of flavor.
- Water: Combines with the broth to cook the lentils gently and evenly.
- Italian Seasoning, Salt, and Pepper: These cozy spices infuse the lentils and salad with fragrant, herbaceous notes.
- Sun-Dried Tomatoes in Olive Oil: Rich, tangy, chewy, and packed with umami—they’re the “secret weapon” for bursts of flavor.
- Persian or English Cucumber: Adds a crisp, refreshing crunch and bright green color. No peeling required!
- Red Onion: A little goes a long way—brings lively sharpness to balance the lentils.
- Flat-Leaf Parsley: Don’t skip it! Fresh parsley infuses the salad with a clean, green finish.
- Crumbled Feta Cheese: Creamy, salty, and just the right amount of tang to play off the lemon.
- Red Wine Vinegar: Provides a gentle acidity that’s mellowed by the lemon juice in the dressing.
- Dijon Mustard: Essential for bite and a velvety, emulsified dressing.
- Garlic: Just one clove, finely minced, for a savory backbone that lifts the dressing.
- Honey: Balances the acidity and rounds out the flavors beautifully.
- Olive Oil: Gives the dressing richness and helps all the other flavors shine.
- Lemon (zest and juice): The star of the show. Use a whole fresh lemon for maximum zing and brightness!
Variations
One of the best things about Lemon Lentil Salad is how adaptable it is! You can tweak the flavors, add your favorite veggies, or even make it fully vegan without missing a beat—just tailor it to your cravings or what’s in your fridge.
- Vegan Delight: Simply skip the feta or swap in a plant-based feta to make this a stellar vegan main course.
- Add Roasted Veggies: Toss in cubes of roasted eggplant, zucchini, or bell pepper for a smoky, satisfying twist.
- Herb Swap: Try basil, dill, or even mint in place of parsley for a fresh new flavor profile.
- Change the Cheese: Goat cheese or ricotta salata make delicious substitutes if you want to mix things up.
How to Make Lemon Lentil Salad
Step 1: Cook and Cool the Lentils
Begin by rinsing your lentils under cold water, picking out any little pebbles or shriveled bits—think of it as a mini kitchen meditation! Combine lentils, your choice of broth, water, Italian seasoning, and a generous pinch of salt in a small saucepan. Bring everything to a gentle simmer, cover, and cook for 20–25 minutes, checking at the 20-minute mark. The lentils should be tender but not falling apart. Drain, rinse with cool water until fully chilled, and transfer to a large bowl. For best texture, pop them in the fridge while you prep the rest.
Step 2: Make the Lemon Dressing
While the lentils cool, let’s create our zippy dressing. Add red wine vinegar, Dijon mustard, Italian seasoning, minced garlic, honey, olive oil, fresh lemon zest, and juice to a jar. Sprinkle in a little salt and pepper. Give it a good shake (or whisk vigorously) until the ingredients are beautifully emulsified and slightly thickened. Taste and tweak with extra lemon or honey if you crave more tang or sweetness.
Step 3: Toss and Assemble
To your bowl of cooled lentils, add the sun-dried tomatoes (give them a rough chop for easier bites), chunky cucumber, red onion, fresh parsley, and crumbled feta. Pour most or all of the lemon dressing over—how much you use is totally up to you. Toss thoroughly so each lentil is kissed with flavor, then taste and adjust with more salt, pepper, or dressing as needed. The lentils soak up a lot of flavor, so don’t be shy.
Step 4: Serve or Chill
You can serve Lemon Lentil Salad straight away for a burst of freshness, but if you have patience, let it chill in the fridge for an hour or two—the flavors only get better. Give it a final toss before serving, as the dressing does like to settle at the bottom.
Pro Tips for Making Lemon Lentil Salad
- Lentil Texture Matters: Check your lentils at the 20-minute mark—they should be tender but still distinct, never mushy.
- Chill for Maximum Flavor: If time allows, let your assembled Lemon Lentil Salad rest in the fridge—an hour or more—so the flavors really marry.
- Don’t Fear the Zest: Use a microplane to zest your lemon, avoiding the bitter white pith. The zest packs loads of sunny, aromatic flavor into the dressing!
- Customize Your Crunch: Stir in the cucumbers just before serving if you love a super-crisp bite, especially if making ahead.
How to Serve Lemon Lentil Salad
Garnishes
A final shower of extra chopped parsley, a crumble of feta, or a swirl of extra-virgin olive oil on top makes Lemon Lentil Salad look and taste irresistible. For a splash of color, try a sprinkle of sumac or even a handful of toasted pine nuts for extra crunch.
Side Dishes
This vibrant salad can easily steal the spotlight, but it loves company! Pair it with grilled chicken or salmon for protein, spoon over warm pita, or serve alongside roasted veggies for a wholesome vegetarian spread.
Creative Ways to Present
Scoop your Lemon Lentil Salad into small glasses or jars for picnic-perfect portions, or stuff it inside lettuce cups for a stunning, hand-held appetizer. It also shines as a filling for wrap sandwiches or mounded over a bed of baby greens for a showy lunch.
Make Ahead and Storage
Storing Leftovers
Store any leftover Lemon Lentil Salad in an airtight container in the refrigerator for up to 3 days. The flavors actually deepen as the salad sits, making leftovers almost more delicious—just toss well before serving to redistribute the dressing.
Freezing
While cooked lentils freeze well on their own, this finished salad is best enjoyed fresh. The cucumbers and parsley lose their texture after freezing, so I recommend making only as much as you’ll eat within a few days.
Reheating
Lemon Lentil Salad is meant to be enjoyed chilled or at room temperature—no reheating necessary! If you made a big batch and the salad has sat for a while, just let it come to room temp and give it a quick toss before serving.
FAQs
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Can I use canned lentils instead of dried lentils?
Yes, you can use canned lentils in a pinch. Drain and rinse them well, then skip the cooking step. The salad will come together even faster, though the texture is best with freshly cooked lentils.
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Which type of lentils is best for Lemon Lentil Salad?
Green or brown lentils are ideal because they hold their shape and offer a lovely, hearty bite. Red or yellow lentils will turn mushy and don’t work as well for salads.
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Can Lemon Lentil Salad be made ahead for parties or meal prep?
Absolutely! This salad is even better after chilling and is a dream for meal prep. Prepare everything a day in advance; just give the salad a fresh toss before serving.
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Is there a way to make this recipe completely vegan?
You can easily make Lemon Lentil Salad vegan by omitting the feta cheese or using your favorite vegan feta alternative. Every other ingredient in the recipe is naturally plant-based!
Final Thoughts
There’s just something about a big, zesty bowl of Lemon Lentil Salad that brings instant sunshine to the table. Whether you’re making it for lunch or sharing it at a gathering, I hope you fall in love with every fresh, tangy bite. Give it a try—you may just find yourself making it again and again!
Print
Lemon Lentil Salad Recipe
- Prep Time: 30 minutes
- Cook Time: 25 minutes
- Total Time: 55 minutes
- Yield: 6 servings 1x
- Category: Salad
- Method: Mixing
- Cuisine: Mediterranean
- Diet: Vegetarian
Description
This Lentil Salad is a refreshing and flavorful dish that is perfect for a light lunch or as a side dish for dinner. Packed with protein-rich lentils and a zesty lemon dressing, this salad is both satisfying and delicious.
Ingredients
Lentils
- 1 cup dried lentils green or brown
- 1 cup vegetable broth or chicken stock or broth
- 1–1/2 cups water
- 1 teaspoon Italian seasoning
- Salt and pepper
Salad
- 1/2 cup coarsely chopped sun-dried tomatoes in olive oil
- 1–1/2 cups chopped Persian cucumber or English cucumber
- 3/4 cup diced red onion 1/2 of a large onion
- 1/2 cup finely chopped flat-leaf parsley
- 1/3 cup crumbled feta cheese
Lemon Dressing
- 2 tablespoons red wine vinegar
- 2 teaspoons Dijon-style mustard
- 1 teaspoon Italian seasoning
- 1 clove garlic minced
- 2 teaspoons honey
- 1/4 cup olive oil
- 1 lemon
Instructions
- Rinse lentils: In a small pot, combine rinsed lentils, broth, water, and Italian seasoning. Cook until tender, then cool.
- Prepare dressing: Combine all dressing ingredients in a jar. Refrigerate until ready to use.
- Assemble salad: Combine lentils with sun-dried tomatoes, cucumber, red onion, parsley, and feta.
- Add dressing: Toss salad with desired amount of dressing, salt, and pepper.
- Serve: Enjoy immediately or chill for later.
Notes
- You can customize this salad by adding your favorite vegetables or herbs.
- This salad is great for meal prep and can be stored in the fridge for a few days.
Nutrition
- Serving Size: 1 serving
- Calories: 280
- Sugar: 7g
- Sodium: 450mg
- Fat: 12g
- Saturated Fat: 3g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 9g
- Protein: 13g
- Cholesterol: 10mg
