Mediterranean Lentil Salad – a healthy, protein-packed, and incredibly flavorful salad featuring tender green lentils tossed with fresh vegetables, herbs, and a zesty lemon-garlic dressing. Perfect for meal prep, lunch, or as a vibrant side dish!
Author:amanda
Prep Time:15 minutes
Cook Time:25 minutes
Total Time:40 minutes
Yield:6-8 servings
Category:Salad, Side Dish, Main Dish
Method:No-Cook, Boil
Cuisine:Mediterranean
Ingredients
Scale
For the Dressing:
Juice of 2 lemons
1–2 garlic cloves, minced
Salt and black pepper, to taste
1/2 tsp chili flakes (optional)
1/3 cup extra virgin olive oil
For the Salad:
1 cup green or black lentils
1 bay leaf
1 cucumber, chopped
1 red bell pepper, chopped
1 orange bell pepper, chopped
2 green onions, chopped
1/2 cup parsley, chopped
1/2 cup mint, chopped
Instructions
In a large bowl, whisk together lemon juice, garlic, salt, pepper, chili flakes, and olive oil until well combined.
Rinse lentils and cook in a pot with bay leaf and water for 20–25 minutes until tender but not mushy. Drain excess water.
Add warm lentils to the dressing and mix gently. Let cool slightly.
Add cucumber, bell peppers, green onions, parsley, and mint. Toss to combine.
Taste and adjust seasoning if needed. Serve immediately or chill before serving.
Notes
Green or black lentils hold their shape best – avoid red lentils which become mushy.
Adding warm lentils to the dressing helps them absorb more flavor.
Make ahead: this salad tastes even better the next day as flavors meld together.
Store in an airtight container in the refrigerator for up to 5 days.
Add crumbled feta cheese or diced avocado for extra creaminess.
For a heartier meal, top with grilled chicken, salmon, or roasted vegetables.
Serve with pita bread, hummus, or over a bed of mixed greens.
Substitute fresh dill or cilantro for mint if preferred.
Add cherry tomatoes, kalamata olives, or red onion for even more Mediterranean flavor.