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Quick Cold Lentil Salad

Quick, Cold Lentil Salad

This vibrant and healthy cold lentil salad comes together quickly using a 14 oz can of cooked lentils. Tossed with crisp vegetables, fresh herbs, and a zesty lemon-Dijon dressing, it’s a perfect side dish or light lunch. Ready in minutes and packed with flavor, it’s ideal for meal prep or a refreshing summer meal.
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Prep Time 15 minutes
Cook Time 25 minutes
Servings: 6 Servings
Course: Main Course, Salad
Cuisine: Mediterranean
Ingredients Method Notes

Ingredients
  

Lentil Salad
  • 1 Cup Green or brown lentils rinsed
  • 2 Cups Water or vegetable broth
  • 1 Small red onion finely diced
  • 1 Bell pepper any color, diced
  • 1 English Cucumber diced
  • 1 Cup Cherry tomatoes halved
  • 1/4 Cup Fresh parsley chopped
  • 1/4 Cup Fresh mint chopped
  • 1/4 Cup Crumbled feta cheese optional
Dressing
  • 3 tablespoons olive oil
  • 1 tablespoon red wine vinegar
  • 1 tablespoon lemon juice
  • 1 teaspoon Dijon mustard
  • 1 garlic clove minced
  • Salt and pepper to taste

Method
 

  1. Cook the lentils: In a medium pot, combine the lentils and water or broth. Bring to a boil, then reduce the heat and simmer for 20-25 minutes until the lentils are tender but not mushy. Drain and let them cool.
  2. Prepare the dressing: In a small bowl, whisk together the olive oil, red wine vinegar, lemon juice, Dijon mustard, garlic, salt, and pepper.
  3. Combine the salad: In a large bowl, mix the cooked lentils, red onion, bell pepper, cucumber, cherry tomatoes, parsley, and mint.
  4. Add the dressing: Pour the dressing over the salad and toss to combine. Taste and adjust seasoning as needed.
  5. Optional: Sprinkle with crumbled feta cheese before serving.
  6. Chill and serve: Refrigerate the salad for at least 30 minutes before serving to allow the flavors to meld.

Notes

This salad can be served as a side dish or a light main course, and it can be customized with your favorite ingredients like olives, roasted vegetables, or even grains like quinoa.