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Lentil Salad
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5 from 42 votes

Lentil Salad

My favorite lentil salad recipe is made with cucumber, sun-dried tomatoes, onion, fresh mint and a zippy lemon dressing.  Super simple to make, and so light and refreshing!
Prep Time10 minutes
Cook Time30 minutes
Total Time40 minutes
Course: Side Dish
Cuisine: Mediterranean
Keyword: dairy free, gluten free, vegan, vegetarian
Servings: 4 servings
Author: Ali

Ingredients

Lentil Salad Ingredients:

  • 1 cup uncooked lentils (either green French green or brown lentils), rinsed and picked over
  • 1 English cucumber finely diced
  • 1 small red onion finely diced
  • 3/4 cup chopped fresh mint leaves loosely packed
  • 1/2 cup diced and drained sun-dried tomatoes

Lemon Dressing:

  • 3 tablespoons olive oil
  • 2 tablespoons freshly-squeezed lemon juice
  • 1 teaspoon Dijon mustard
  • 1 clove garlic pressed or minced
  • 1/2 teaspoon fine sea salt
  • 1/4 teaspoon freshly-cracked black pepper

Instructions

  • Cook the lentils. Combine the lentils in a saucepan with 3 cups of water (or veggie broth) and stir to combine.  Cook over medium-high heat until the broth reaches a simmer.  Then reduce heat to medium-low, cover and maintain the simmer until the lentils are tender, about 20-25 minutes depending on the type of lentils used.  Use a strainer to drain and rinse the lentils in cold water for 1 minute until they are chilled, and set aside.
  • Mix the dressing.  Meanwhile, as the lentils are cooking, combine all of the lemon dressing ingredients in a small bowl and whisk together until combined.
  • Combine. Add the cooked and chilled lentils, cucumber, red onion, mint and sun-dried tomatoes to a large bowl.  Drizzle evenly with the lemon dressing and toss until evenly combined.
  • Serve. Enjoy immediately, or refrigerate in a sealed container for up to 3-4 days.