Lentil Salad

This healthy Lentil Salad recipe is made with brown lentils, cucumber, sweet red bell pepper, onion, and herbs, tossed in a simple lemony dressing. It's filling, full of bright flavors, and a perfect summer salad! Vegan and Gluten-free.

Jump to:

• Why You'll Love This Lentil Salad Recipe
• Ingredients to make Mediterranean Lentil Salad
• How to Make Lentil Salad
• What to serve with Brown Lentil Salad?
• Tips for making the Best Lentil Salad
• Popular Substitutions & Additions
• Make Ahead and Storage
• Frequently Asked Questions
• More Lentil Recipes
• More Salad Recipes
• Lentil Salad

Why You'll Love This Lentil Salad Recipe

• It comes together in just 20 minutes if you have pre-cooked or canned lentils.
• Wholesome, filling, and packed with flavors
• Quick and easy to make.
• Can be made ahead of time
• Perfect for summer picnics, potlucks, and barbecues.
• Dairy-free, vegan, and gluten-free

Ingredients to make Mediterranean Lentil Salad

• Lentils: I prefer to use either brown, green lentils, or French green lentils in this salad as they can hold their shape after cooking and are flavorful. I like to cook the brown lentils in the Instant Pot. You can also use canned lentils if that's what you have in hand. You will need either two cans of lentils or 3 cups of cooked brown or green lentils in this salad.
• Cucumber: I like to use English or Persian cucumbers for salads. But, you can use any type of cucumber you like.
• Bell peppers: I like to use red bell peppers because they have a sweet flavor. But feel free to use any color you like.
• Red onions: Red onion adds a bit of sweetness and crunch to the salad.
• Olive oil: Use a good quality extra-virgin olive oil for the best flavor.
• Lime juice: Freshly squeezed lime/lemon juice is preferred for this salad. If you prefer, you can also zest half the lime for extra lemony flavor.
• Garlic: Fresh garlic tastes the best.
• Dijon Mustard: adds more tangy flavor to the dressing. But you could also use yellow mustard if that's what you have in hand.
• Fresh Herbs: Use fresh parsley (or cilantro) and mint (or dill). Make sure to chop them just before using them for maximum freshness.
• Seasoning: salt and freshly ground black pepper.

How to Make Lentil Salad

Cook the Lentils

Instant Pot Pressure cooker:

• Combine 1 cup of brown lentils with 1 ¾ cups of water (or vegetable broth), bay leaf, and salt in the instant pot insert.
• Pressure Cook on High for 6 minutes and allow the pressure to release naturally for 5 minutes, then release any remaining pressure before removing the lid for al dente lentils.

On Stovetop Pot

• Rinse the lentils 2-3 times under running water to remove any debris or dirt.
• In a large pot, combine 1 cup of lentils and 3 cups of water (or veggie broth) along with bay leaf and a pinch of salt. Bring it to a rolling boil on medium-high heat.
• Then cover with a lid, reduce the heat to medium-low, and simmer for 15-20 minutes or until lentils are tender.
• Drain any excess liquid and remove the bay leaf. Fluff with a fork and set aside.

Prepare The Dressing

In a small jar, combine all dressing ingredients (olive oil, lime juice, minced garlic, dijon mustard, salt, and black pepper). Whisk to combine.

Assemble The Salad

In a large mixing bowl, place all the salad ingredients.

Drizzle the dressing over the salad ingredients.

Toss well to combine. Garnish with extra herbs, if desired.

Serve immediately or cover and refrigerate for at least 1 hour before serving.

What to serve with Brown Lentil Salad?

This Lentil Salad is wholesome and can be enjoyed on its own. It is also great as a side dish, serve this alongside grilled veggies, soup, or sandwiches.

Tips for making the Best Lentil Salad

• One cup of dry brown lentils makes about 3 cups of cooked lentils.
• Cool the brown lentils before adding them to the salad. Otherwise, warm lentils will wilt the fresh veggies and lose their freshness.
• Use Fresh herbs as they add so much more flavor than dried ones.
• Use a good quality extra-virgin olive oil and dijon mustard, as they will make a big difference in the flavor of the dressing.

Popular Substitutions & Additions

• Cheese:  Add ½ cup crumbed or cubed feta cheese just before serving for a Mediterranean touch.
• Make it Spicier: add freshly chopped jalapeño pepper or red chili flakes.
• Olives: Add kalamata olives or green olives if you desire.
• Other fresh herbs: Try dill leaves or cilantro.
• Cook Lentils in Broth: To elevate the lentil flavors in the salad, cook them in vegetable broth.
• Add nuts – Add almonds, walnuts, or pecans for some nice crunch.

Make Ahead and Storage

• Make-Ahead: You can cook lentils, prep the veggies, herbs, and dressing a day or two before serving. Store the dressing and salad ingredients in a separate container for prolonged shelf life, and assemble when you are ready to serve.
• Storage: Leftover Brown lentil salad will keep in the refrigerator for 3 to 4 days when stored in an airtight container. After that, the flavors will start to fade.

Frequently Asked Questions

More Lentil Recipes

• Lentil Soup
• Quinoa Lentil Soup
• Brown Lentils
• Green Moong Dal
• Spinach Dal

More Salad Recipes

• Chickpea Cucumber Salad
• Quinoa Chickpea Salad
• Creamy Cucumber Salad
• Quinoa Black Bean Salad
• Quinoa Tabbouleh Salad
• Avocado Cucumber Tomato Salad

If you’ve tried this healthy lentil salad recipe or any other recipe on Indianveggiedelight, then don’t forget to rate the recipe. You can also follow me on Instagram and Facebook to see the latest recipes!