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+ servings
A big bowl of lentil salad.
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4.97 from 29 votes

Lentil Salad

This lentil salad is crisp, fresh, and light with diced cucumber, red onion, dates, fresh herbs, and a bright lemon vinaigrette. Bonus — it's durable enough to last in your fridge for the week.
Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes
Course: Salad
Cuisine: Mediterranean
Keyword: lentil recipe, lentil salad, lentils
Servings: 6 serving
Author: Lisa Bryan

Ingredients

Instructions

  • Cook the lentils. In a medium saucepan, add the lentils, water, and bay leaf. Bring the water to a boil, then reduce heat to very low, cover the pot, and simmer for 16 to 20 minutes. The lentils should be soft but not at all mushy.
    Cooked lentils in a pot.
  • Assemble the salad. Drain the lentils, and chill them in the fridge for a few minutes. Then, add the diced cucumber, red onion, dates, and parsley.
    Lentil salad in a bowl.
  • Add the dressing. Drizzle the lemon vinaigrette on top and toss it all together.
    A white bowl of lentil salad with a spoon.

Nutrition

Calories: 195kcal | Carbohydrates: 40g | Protein: 9g | Fat: 1g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 0.1g | Sodium: 17mg | Potassium: 610mg | Fiber: 12g | Sugar: 18g | Vitamin A: 886IU | Vitamin C: 16mg | Calcium: 61mg | Iron: 3mg