Name: Lentil Salad
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Cuisine: Mediterranean
Ingredients: 1 cup black beluga lentils or French green lentils, picked over and rinsed; 1 bay leaf; ¼ teaspoon salt; 2 medium red, yellow or orange bell peppers, chopped; 1 medium cucumber, seeded and chopped; ½ cup finely chopped red onion, rinsed and drained; ½ cup finely chopped fresh parsley; ⅓ cup olive oil; 3 tablespoons red wine vinegar; 1 tablespoon Dijon mustard; 2 teaspoons maple syrup or honey; 1 clove garlic, pressed or minced; ½ teaspoon fine sea salt; Freshly ground black pepper, to taste

Why You’ll Love This Recipe

Naturally vegan, gluten-free, nut-free, and dairy-free
Packed with plant-based protein and fiber
Quick and easy to prepare in about 30 minutes
Great for meal prep — flavors improve over time
Versatile enough to serve as a side or main
Bright and zesty lemon dressing enhances every bite
Simple pantry-friendly ingredients
Delicious cold or at room temperature
Can be customized with your favorite veggies or extras
Leftovers store well and taste even better the next day

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

1 cup brown or green lentils
¾ teaspoon fine salt, divided
1 small bunch curly parsley, chopped (about ¾ cup)
½ cup chopped roasted red or yellow bell peppers
½ cup sliced cherry tomatoes
⅓ cup chopped green onion
¼ cup pitted and sliced Kalamata olives
2 garlic cloves, minced or pressed
¼ cup lemon juice
2 tablespoons olive oil
Freshly ground black pepper, to taste

Directions

Bring a medium-to-large pot of water to boil.
While heating, rinse the lentils and remove any debris.
Add lentils and ½ teaspoon salt to boiling water. Simmer for about 13 minutes or until tender but not mushy. Drain and return to the pot to cool.
In a large bowl, combine parsley, roasted peppers, tomatoes, green onion, olives, garlic, lemon juice, olive oil, and black pepper.
Once lentils have mostly cooled, add them to the bowl and stir everything together.
Season with the remaining salt and additional pepper to taste. Serve immediately or chill for later.

Servings and timing

Prep time: 15 minutes
Cook time: 15 minutes
Total time: 30 minutes
Yield: About 5 cups (serves 4 as a main, 6 as a side)

Variations

Use pre-cooked lentils to save time
Try black beluga or French green lentils for a firmer texture
Add crumbled feta or goat cheese for extra flavor (not vegan)
Include diced cucumber, spinach, or arugula for more greens
Add a pinch of red pepper flakes for heat
Mix in chickpeas or white beans for a legume twist
Use fresh bell peppers instead of roasted for a crunchier version
Swap lemon juice for red wine vinegar for a different zing
Stir in cooked quinoa or bulgur to bulk it up
Top with avocado slices for added creaminess

Storage/Reheating

Store in an airtight container in the fridge for up to 5 days
Serve cold or at room temperature — no reheating necessary
Refresh leftovers with a splash of lemon juice or olive oil if needed
Do not freeze, as the texture will suffer

FAQs

1. Can I use red lentils in this recipe?

No, red lentils tend to become mushy and are not suitable for this salad. Use brown or green lentils instead.

2. Can I use canned lentils?

Yes, you can use canned or pre-cooked lentils. Rinse and drain them well before using, and use about 3 cups.

3. How long does this lentil salad last in the fridge?

It lasts up to 5 days when stored in an airtight container in the refrigerator.

4. Can I make this salad in advance?

Yes, it’s a great make-ahead dish. The flavors get better as it sits, making it perfect for meal prep.

5. What kind of olives work best?

Kalamata olives add the perfect salty, briny flavor. You can also use other types like Castelvetrano or black olives.

6. Is this salad filling enough as a main meal?

Yes, thanks to the protein and fiber in the lentils, it’s hearty enough to enjoy as a main course.

7. Can I add cheese to this salad?

Yes, feta or goat cheese adds a creamy, tangy note — just keep it out if you need the salad to stay vegan.

8. Is this recipe good for meal prep?

Definitely. It stores well, travels easily, and the flavors improve after resting.

9. Can I add grains to this salad?

Yes, adding grains like quinoa, farro, or bulgur can make it more filling and add texture.

10. Can I freeze this salad?

Freezing is not recommended. The lentils and vegetables lose their texture when thawed.

Conclusion

This lentil salad is a fresh, flavorful, and healthy dish that fits beautifully into any meal plan. With its bold Mediterranean flavors, hearty texture, and nutritious ingredients, it’s perfect as a main or side dish. Whether you’re prepping lunch for the week or serving guests at a gathering, this recipe is simple, versatile, and sure to satisfy.