Mediterranean Lentil Salad Recipe | Fresh & Healthy Side Dish
Make Mediterranean lentil salad for a fresh, protein-rich dish. Tender lentils tossed with crisp vegetables, herbs, and lemon-olive oil dressing — perfect for healthy lunches, meal prep, or dinner sides.
Equipment
- Saucepan for cooking lentils
- Mixing bowls
- Whisk
- Cutting board & knife
- Airtight containers (for storage/meal prep)
Ingredients
- 1½ cups green, brown, or French lentils
- 4 cups water or broth
- 1 cucumber, diced
- 2 tomatoes, diced
- ½ red onion, finely chopped
- 1 carrot, diced
- 1 celery stalk, diced
- ½ cup fresh parsley, chopped
- ¼ cup fresh mint, chopped
- ¼ cup fresh basil, chopped
- Dressing: ¼ cup olive oil, juice of 1 lemon, 1 garlic clove (minced), 1 tsp Dijon mustard, salt & pepper
- Optional add-ins: ½ cup feta cheese, ¼ cup olives, roasted peppers
Instructions
- Cook lentils: Rinse lentils. Simmer in water or broth for 20–25 minutes until tender but firm. Drain and cool.
- Prep vegetables: Dice cucumber, tomato, onion, carrot, and celery. Place in a large bowl.
- Make dressing: Whisk olive oil, lemon juice, garlic, Dijon mustard, salt, and pepper until emulsified.
- Combine: Add cooled lentils to vegetables. Toss with dressing. Fold in parsley, mint, and basil.
- Optional add-ins: Mix in feta, olives, or roasted peppers.
- Chill: Refrigerate for 30 minutes to allow flavors to meld.
- Serve: Enjoy chilled for freshness or slightly warm for comfort.
Notes
- Make-ahead: Best flavor after resting overnight.
- Variations: Add quinoa for extra bulk, chickpeas for protein, or roasted squash for seasonal flair.
- Tip: Always use fresh herbs and high-quality olive oil for authentic Mediterranean flavor.