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This lentil salad is fresh, hearty, and flavorful! Made with tender lentils, crisp veggies, and a tangy Dijon dressing, it’s perfect for meal prep or lunch.
There’s nothing quite like the humble lentil. And one of our favorite ways to use it? This easy lentil salad recipe! It takes everything that’s good about this protein-packed legume and makes it sing.
The flavor pops with tangy and savory notes, pairing tender lentils with a zippy white wine vinegar Dijon dressing, crunchy cucumber, fresh tomatoes, and salty feta. It stays flavorful in the fridge for days, making leftovers even better!
Why You’ll Love This Recipe
- Make-ahead friendly: This lentil salad is one of the best meal prep recipes I know! The tangy dressing makes it taste even better after time in the fridge.
- Simple ingredients make big flavor: No specialty items: just simple whole food ingredients.
- Full of plant-based protein to keep you full: Lentils are packed with plant-based protein and fiber, so this salad actually keeps you full!
5 Star Reader Reviews
⭐⭐⭐⭐⭐ “The flavors in this salad are phenomenal! I used maple syrup instead of sugar, and it was absolutely delicious :).” – Bev
⭐⭐⭐⭐⭐ “I made this for lunch, and it was fantastic. Now I have more for the week. I am making your pasta puttanesca for dinner. Thanks for the wonderful recipes!” – Kristie
Lentils That Work Best for Salad
I love making this recipe with brown lentils: they cook quickly and tend to fall apart when cooked instead of hold their shape. They’re brown in color and have a flat, lens-like shape. Here are a few notes on lentil types:
- Both brown lentils and green lentils work well. I personally like brown lentils for their milder flavor; green lentils taste more peppery.
- French lentils or black lentils are smaller and hold their shape when cooked. Cook until tender using the instructions below. These also work here, though we prefer the flavor with brown lentils.
- Avoid red lentils. Red lentils break down quickly and become mushy; they’re best for soups and stews.
Ingredients You’ll Need
This lentil salad recipe has classic, zingy flavors that get even better over time. It’s one of my favorite side dishes, especially for vegetarian and vegan meals because the plant-based protein helps you to feel more satisfied than leafy greens.
This is also great as a lunch salad as it holds up well in the refrigerator, and the plant-based protein helps to keep you satisfied all afternoon! Here’s what you need:
- Brown lentils: The protein-packed base of the salad. You can also use green lentils as they cook similarly.
- Vegetable broth: Cooking lentils in broth instead of water builds flavor from the start.
- Cherry tomatoes, English cucumber, red onion, and baby arugula: These colorful veggies add flavor and nutrients.
- Sun dried tomatoes: These are the flavor secret here: they add umami richness that regular tomatoes can’t match!
- White wine vinegar, olive oil, and neutral oil: The combination of both oils is the key to a dressing that tastes great and stores well.
- Dijon mustard, oregano, garlic powder, and salt: These round out the savory flavor.
- Feta cheese: Adds a salty punch (for vegan, skip it and add a pinch more salt).
How to Make Lentil Salad
It takes a bit of time to prep the salad, but you can prep most of the ingredients while the lentils simmer. Here are the basic steps (or jump to the recipe for quantities):
- Prep the lentils: Cook the brown lentils by simmering them with broth and salt for about 15 to 20 minutes.
- Prep the veggies while the lentils simmer by chopping the tomatoes, cucumber, red onion, and sun-dried tomatoes into bite-sized pieces.
- Whisk together the dressing ingredients in a medium bowl.
- Toss everything in a large bowl. Combine the cooled lentils, prepped veggies, arugula, and dressing. Fold gently to coat.
- Add the feta last (if using). Crumble it over the top. If skipping feta, taste and add a pinch more salt if needed.
Serving Ideas
This lentil salad is incredibly versatile. Here are some of my favorite ways to serve it:
- At a potluck or cookout: It travels well, sits out safely at room temperature, and doesn’t need reheating.
- As a meal prep lunch: Make in advance and it’s ready to grab all week. It’s one of the best lentil meals for busy schedules!
- As a Mediterranean style side dish: Pair it with hummus and warm pita bread for a mezze-style spread.
- Alongside a protein: It’s a natural match for grilled chicken, grilled salmon, or sauteed shrimp.
- In a grain bowl: Spoon it over cooked quinoa or farro for a more filling grain bowl.
Storage & Make-Ahead Tips
This lentil salad saves well and leftovers taste even better! The dressing marinates even more with the lentils and they soak up the flavors more.
This recipe a perfect contender to make for healthy lunches throughout the week. You can also use it for “throw-together” dinners because it’s perfect for adding vegetarian protein to a plate.
Dietary Notes
This lentil salad recipe is vegetarian and gluten-free. For vegan and plant-based, omit the feta.
Easy Lentil Salad
This lentil salad is fresh, hearty, and flavorful! Made with tender lentils, crisp veggies, and a tangy Dijon dressing, it’s perfect for meal prep or lunch.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 6 1x
- Category: Side Dish
- Method: Stovetop
- Cuisine: American
- Diet: Vegan
Ingredients
- 1 ½ cups dry brown lentils
- 4 cups vegetable broth
- 1 teaspoon kosher salt, divided
- 1 cup quartered cherry tomatoes (5 ounces)
- 1 cup finely diced English cucumber (½ cucumber)
- ¼ cup finely diced red onion
- ¼ cup sun-dried tomatoes (packed in oil), roughly chopped
- 2 cups baby arugula (or chopped spinach)
- 2 Tbsp white wine vinegar
- 2 Tbsp olive oil
- 2 Tbsp neutral oil (grapeseed, vegetable or canola oil)
- ½ tablespoon granulated sugar
- ½ tablespoon Dijon mustard
- 1 teaspoon dried oregano
- ½ teaspoon garlic powder
- ¼ cup feta cheese, to garnish (optional)
Instructions
- In a large saucepan, simmer the lentils with the broth and ½ teaspoon kosher salt for 15 to 20 minutes until tender. Drain them into a colander, then let them sit for 5 minutes to cool.
- Meanwhile, prepare the tomatoes, cucumber, red onion, and sundried tomatoes as noted above.
- In a medium bowl, whisk together the white wine vinegar, olive oil, neutral oil, granulated sugar, Dijon mustard, oregano, garlic powder, and ½ teaspoon kosher salt.
- When the lentils are cooled, mix them in a large bowl with the dressing and the tomatoes, cucumber, red onion, sundried tomatoes, and arugula. If desired, add the feta cheese (if serving without feta, taste and add a few pinches of salt if necessary). Serve immediately or refrigerate for up to 5 days.
More Lentil Recipes to Try
Lentils are one of the most versatile legumes around! Here are a few more lentil recipes we love:
- Go for red lentil soup, lentil soup or curry lentil soup
- Grab lentil salad with feta or French lentil salad
- Make a pot of brown lentils, French lentils or black lentils
- Try fan-favorite coconut lentil curry
This is a very easy and delicious salad. I’m truly impressed. However, I only made half the recipe and it still made way too much for one person. Can you freeze it if you don’t mix the dressing into it? Thank you for the delicious recipes, I look forward to trying more.
We haven’t tried it, but I think freezing would be ok.
Love love lentils. I would serve this salad slightly warm. Delicious!
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Delicious!! I was out of feta and arugula so I subbed fresh mozzarella and watercress with a pinch of sea salt 😊
The flavors in this salad are phenomenal! I did use maple syrup instead of sugar and it was absolutely delicious : )
:)
Hi! I made this for lunch and it was fantastic. Now I have more for the week. I am making your pasta puttanesca for dinner.
Thanks for the wonderful recipes!
Why granulated sugar? Why not maple syrup or coconut sugar? Not as processed and better for you.
Maple would be good!
Hi Sonja and Alex,
I made this today and it was awesome delicious! I used black lentils because that is what I had on hand and they work well here. I loved the addition of Dijon for the extra flavor oomph! I just got a jar from Maille that is a mix of smooth Dijon and whole grain and I really like it. I realized tonight that I forgot the sun dried tomatoes, so I will add them tomorrow and make this salad even better. Thanks for a great recipe that I can make again and again. I always enjoy how healthy I feel after eating lentils. Keep up the great work!
Would baby kale also work as a substitute for the arugula or spinach?