Fresh Lentil Salad Recipe
This fresh lentil salad is one of those simple recipes that checks all the boxes. It’s fresh, flavorful, filling, easy to make, and perfect for meal prep.
Made with tender green lentils, crisp cucumber, red bell pepper, red onion, fresh herbs, feta cheese, and a bright lemon-Dijon dressing, this healthy lentil salad makes a delicious lunch, light dinner, or easy side dish.
It’s also a great recipe to make ahead because the flavors only get better as everything sits together in the refrigerator.
And if you want to make it a little heartier, simply add some diced grilled chicken!
Fresh Lentil Salad Recipe
Ingredients
Method
- Cook 1 cup of uncooked green lentils according to the package directions.1 cup uncooked green lentils (cooked, drained, cooled according to package directions)
- Rinse the cooked lentils well, drain thoroughly, and cool completely.
- Finely dice the cucumber, red bell pepper, and red onion. Or, buy the already diced peppers and onions. Chop the parsley and cilantro. Put into a large mixing bowl.1 English cucumber, finely dices, 1 red bell pepper, finely diced, ½ red onion, finely diced, ¼ cup chopped Italian parsley, ¼ cup chopped cilantro
- Add in the feta cheese, olive oil, lemon zest and juice, mustard, honey , garlic, salt and pepper. Stir until combined.⅓ cup feta cheese crumbles, ¼ cup olive oil, 2 tsp. lemon zest, 2 tbsp. fresh lemon juice, 1 tsp. Dijon mustard, 1 tsp. honey, 1 garlic clove, minced, salt and pepper to taste (about 1 tsp. of each)
- Refrigerate and eat within 3-5 days. Enjoy every bite! This is one of our favorites and so fresh tasting.
Why You’ll Love This Fresh Lentil Salad
There is so much to love about this easy lentil salad.
- Fresh and flavorful: Crisp vegetables, fresh herbs, lemon, and feta give this salad so much flavor.
- Filling: Green lentils make this much more satisfying than a typical vegetable salad.
- Easy to make: Once your lentils are cooked and cooled, everything simply gets mixed together in one bowl.
- Great for meal prep: Make it ahead and enjoy it for several days.
- Versatile: Serve it as a main dish, lunch, dinner, or side dish.
- Easy to customize: Add grilled chicken or adjust the herbs and vegetables to your liking.
Ingredients
For the Lentil Salad
- 1 cup uncooked green lentils (cook according to the directions on the bag)
- 1 English cucumber, finely diced
- 1 red bell pepper, finely diced
- 1/2 red onion, finely diced
- 1/4 cup Italian parsley, chopped
- 1/4 cup fresh cilantro, chopped
- 1/3 cup feta cheese
- 1 tablespoon dried dill
For the Lemon-Dijon Dressing
- 1/4 cup olive oil
- 2 teaspoons lemon zest
- 2 tablespoons fresh lemon juice
- 1 teaspoon Dijon mustard
- 1 teaspoon honey
- 1 garlic clove, minced
- Salt and pepper to taste
How to Make Fresh Lentil Salad
1. Cook the Lentils
Cook 1 cup of uncooked green lentils according to the package directions.
Once they are finished cooking, rinse them well and drain them thoroughly. Allow the lentils to cool completely before making the salad.
Tip: Make sure your lentils are well drained. Excess water can make the salad watery and dilute the dressing.
2. Prepare the Vegetables and Herbs
While the lentils are cooling, finely dice the English cucumber, red bell pepper, and red onion.
Chop the Italian parsley and fresh cilantro.
3. Make the Salad
Add the cooled, rinsed, and well-drained lentils to a large bowl.
Add the cucumber, red bell pepper, red onion, parsley, cilantro, feta cheese, and dried dill.
4. Add the Dressing
Add the olive oil, lemon zest, lemon juice, Dijon mustard, honey, minced garlic, salt, and pepper.
Stir everything together until well combined and the vegetables and lentils are evenly coated with the dressing.
5. Chill and Serve
You can serve this lentil salad immediately, but I love letting it sit for a little while before serving.
Give the flavors some time to blend together, then refrigerate the salad until you’re ready to eat.
It makes a wonderful make-ahead lunch or easy side dish for dinner.
How to Serve Lentil Salad
This fresh lentil salad is incredibly versatile.
Serve it as:
- A healthy lunch
- A light dinner
- A side dish with grilled chicken or fish
- A meal-prep lunch
- A fresh summer side dish
- A filling vegetarian meal
- A side for a family dinner
If you want to add more protein and make it a complete meal, diced grilled chicken is delicious mixed into the salad.
How Long Does Lentil Salad Last in the Refrigerator?
Store your lentil salad in an airtight container in the refrigerator for 3–5 days.
The salad can be eaten immediately, but letting it rest in the refrigerator gives the lemon dressing, herbs, vegetables, and lentils time to blend together.
If you’re preparing lunches for the week, this is an especially convenient recipe to have ready in the refrigerator.
Easy Variations
One of my favorite things about this salad is how easy it is to make your own.
Add grilled chicken.
Diced grilled chicken turns this into a hearty, protein-packed meal.
Change the herbs.
If you’re not a fan of cilantro, you can use additional parsley or another fresh herb you enjoy.
Add more vegetables.
Cherry tomatoes, chopped carrots, or other fresh vegetables would be delicious additions.
Adjust the feta.
Add a little more or a little less feta depending on your preference.
Fresh Lentil Salad for Meal Prep
If you’re looking for healthy meal-prep recipes, this lentil salad is a great one to add to your rotation.
Prepare a batch at the beginning of the week, portion it into containers, and you’ll have an easy lunch ready to grab from the refrigerator.
You can enjoy it on its own or add grilled chicken for an even more filling meal.
It’s fresh, satisfying, and doesn’t require reheating—which makes it especially nice for busy days.
A Simple, Healthy Salad You’ll Make Again and Again
I love recipes that don’t require a lot of fuss but still make you feel like you’re eating something fresh and nourishing.
This easy lentil salad is exactly that.
The tender green lentils are hearty and filling, the vegetables add a wonderful crunch, the fresh herbs brighten everything up, and the lemon-Dijon dressing ties it all together.
Make it for a simple lunch, keep it in the refrigerator for meal prep, or serve it alongside dinner.
And don’t be afraid to make it your own. Add grilled chicken, change up the vegetables, or adjust the herbs to suit your family.
Sometimes the simplest recipes become the ones we make over and over again!
