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Lentil salad

Easy Lentil Salad

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5 from 4 reviews

  • Author: Sonja Overhiser
  • Prep Time: 15 minutes
  • Cook Time: 15 minutes
  • Total Time: 30 minutes
  • Yield: 6 1x


This lentil salad recipe is everyone’s favorite: bursting with flavor and texture contrasts! It’s the perfect side dish or lunch idea.


  • 1 1/2 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 (1/2 cucumber)
  • 1/4 cup finely diced red onion
  • 1/4 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)
  • 1/2 tablespoon granulated sugar
  • 1/2 tablespoon Dijon mustard
  • 1 teaspoon dried oregano 
  • 1/2 teaspoon garlic powder
  • 1/4 cup feta cheese, to garnish (optional)


  1. In a large saucepan, simmer the lentils with the broth and 1/2 teaspoon kosher salt for 15 to 20 minutes until tender. Drain them into a colander, then let them sit for 5 minutes to cool.
  2. Meanwhile, prepare the tomatoes, cucumber, red onion, and sundried tomatoes as noted above.
  3. In a medium bowl, whisk together the white wine vinegar, olive oil, neutral oil, granulated sugar, Dijon mustard, oregano, garlic powder, and 1/2 teaspoon kosher salt.
  4. 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. 
  • Category: Side dish
  • Method: Stovetop
  • Cuisine: American
  • Diet: Vegan