Name: Lentil Salad
Yield: 6

This fresh Lentil Salad Recipe is my latest obsession! With tender lentils, fresh veggies, and the ultimate tangy lemon vinaigrette, you are going to be hooked!

author’s note

The Lentil Salad I Couldn’t Stop Thinking About!

When my husband and I went to Dubai, we ate so many incredible local dishes. Both this Vegetable Masala and my Curry Lentil Soup were inspired by that trip, and I’m excited to add one more recipe to the list: this Lentil Salad.

I had so many different lentil salads while we were there, and I could not get enough. I know a lentil salad does not exactly sound unforgettable, but I have been thinking about those salads ever since we got home.

This recipe is my take on the one we loved most in Dubai, with a few little tweaks of my own along the way.

The process of lentils being rinsed, cooked, and cooled.

Let’s Talk Lentils

Make sure to grab fresh dried lentils. Here’s how to tell if lentils are fresh.
You do not need to soak lentils before using in this Lentil Salad recipe.
Only 1/2 cup of cooked lentils provides about 12 grams of protein!
It is worth brown or green lentils. They cook quickly and have mild flavor.

The process of assembling the salad and making the lemon dressing.

Lentil Salad Recipe Ingredients

Beyond the lentils, these are the main ingredients:

Sun-dried tomatoes: Don’t use tomatoes in a packet; they’re too dry.
Flat-leaf parsley: Basil or cilantro are good swaps. Avoid curly parsley.
English or Persian cucumbers: These stay crisper than regular cucumbers.
Red onion: If it’s too strong, use less or swap with green onions or shallots.
Feta: Goat cheese works too! Or skip the cheese and add a bit more salt.
Lemon vinaigrette: Use fresh lemon juice for more flavor in this Lentil Salad.

Quick Tip

Leftover dressing may solidify a bit in the fridge—just let it sit at room temp for 20 minutes; shake to recombine. Prefer less dressing? Make a half batch!

the cook’s Recipe tip

a reliable Ways To Eat This:

Add meat: I like adding shredded rotisserie chicken or baked chicken.
Use halved cherry tomatoes: Add with or in place of the sun-dried tomatoes.
Add more veggies: Try olives, roasted red peppers, green bell pepper, zucchini, or eggplant for extra flavor and crunch.
Swap the dressing: I’ve tried a balsamic vinaigrette and it works evenly!

Storage

This lentil salad recipe keeps well for up to 3 days—toss before serving. I like adding all the dressing; the lentils soak it up and get even more flavorful.

The dressing lasts for up to a week in the fridge.