There are some dishes that just feel right. They’re nourishing, full of vibrant ingredients, and manage to be both satisfyingly hearty and refreshingly light. For me, that dish is a really well-made lentil salad. It took a while to move past the slightly drab, health-food-shop versions of my youth, but I’m so glad I did. This lentil salad recipe is the culmination of that journey; it’s bright, textured, and packed with so much genuine flavour that it has become a staple in our weekly meal plan. After testing this recipe five times, I finally got the balance of the tangy dressing and earthy lentils just right.

What makes this particular salad so special is the combination of textures and the way the flavours are layered. We use firm, peppery Puy lentils, which hold their shape beautifully, and toss them in a sharp lemon and Dijon vinaigrette while they’re still warm. This is the secret! It allows them to soak up all that wonderful flavour right to their core. Then, we fold in crunchy cucumber, sweet red pepper, and crisp red onion, adding freshness and bite. Crumbles of salty, creamy feta cheese and a generous handful of fresh parsley tie everything together.

This salad is a brilliant solution for so many occasions. It’s an ideal recipe for weekly meal prep, as it holds up brilliantly in the fridge for a few days. It works wonderfully as a standalone lunch that won’t leave you feeling sluggish, but it’s also substantial enough for a light supper. We often serve it as a side dish at barbecues, where it always gets compliments and disappears surprisingly fast.

Recipe Overview

This lentil salad recipe delivers a wonderfully balanced dish where earthy, tender lentils meet crisp, fresh vegetables and a zesty, sharp vinaigrette. The key is dressing the lentils while they are still warm to infuse them with flavour. During my testing, I discovered that using a good quality, brine-packed feta makes a world of difference – it’s creamier and less chalky than the vacuum-packed varieties.

• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Total Time: 40 minutes
• Servings: 4-6 people
• Difficulty: Easy

Why You’ll Love This Lentil Salad Recipe

• Genuine Flavour: The deep, nutty taste of the Puy lentils provides a fantastic base for the sharp, tangy lemon dressing, which gets a little kick from Dijon mustard. The salty feta and fresh parsley cut through the richness, creating a really balanced bite.
• Ready in Under 45 Minutes: While the lentils simmer, you have plenty of time to chop the vegetables and whisk together the dressing. It’s a very straightforward process that comes together efficiently.
• A Flexible Recipe: This salad is so adaptable. You can swap the feta for crumbled goat’s cheese, add a tin of chickpeas for extra protein, or use different fresh herbs like mint or dill depending on what you have on hand.
• Great for Meal Prep: It’s one of those rare salads that arguably tastes even better the next day as the flavours meld. It’s brilliant for packed lunches throughout the week.
• Family Tested: My husband, who’s usually picky about salads, asked for seconds! He loved the substantial texture and the fact that it felt like a proper, filling meal.

Lentil Salad Recipe

⏱️ 15 min prep  •  🍳 25 min cook  •  👥 4 servings

📌 Pin This Recipe

Ingredients You’ll Need

For this lentil salad, we rely on fresh, high-quality ingredients to make the flavours shine. I always opt for Puy lentils (or French green lentils) as they have a wonderful, firm texture and don’t turn to mush. When it comes to olive oil, a good extra virgin variety for the dressing really elevates the final dish.

• 250g Puy lentils, rinsed
• 1 bay leaf
• 1 large red bell pepper, finely diced
• 1/2 cucumber, finely diced
• 1 small red onion, very finely chopped
• 100g feta cheese, crumbled
• A large handful of fresh flat-leaf parsley, finely chopped
• For the Lemon Dijon Vinaigrette:
• 90ml extra virgin olive oil
• Juice of 1 large lemon (about 60ml)
• 1 tbsp Dijon mustard
• 1 small garlic clove, minced or grated
• 1/2 tsp sea salt
• 1/4 tsp freshly ground black pepper

Sara’s Tip: Don’t be tempted to skip rinsing your lentils! This quick step removes any dust or debris and helps them cook more evenly. Just place them in a fine-mesh sieve and run them under cold water for a minute.

How to Make This Lentil Salad Recipe

The process for this salad is all about timing. By preparing the vegetables and dressing while the lentils cook, everything is ready to be combined at the perfect moment, ensuring the best possible flavour infusion.

1. Cook the Lentils: Place the rinsed lentils in a medium saucepan with the bay leaf. Cover with plenty of cold water (about 1 litre). Bring to a boil, then reduce the heat to a gentle simmer. Cook for 20-25 minutes, or until the lentils are tender but still have a slight bite. Avoid overcooking them, as you don’t want them to become mushy.
2. Prepare the Vegetables: While the lentils are simmering, prepare your vegetables. Finely dice the red pepper and cucumber, and very finely chop the red onion. Chop the parsley and crumble the feta. Place everything in a large salad bowl.
3. Make the Vinaigrette: In a small jar with a tight-fitting lid, combine the extra virgin olive oil, lemon juice, Dijon mustard, minced garlic, salt, and pepper. I find that shaking it vigorously for about 30 seconds is the best way to create a well-emulsified dressing. You can learn more about the science of a good vinaigrette here.
4. Drain and Dress the Lentils: Once the lentils are cooked, drain them well in a sieve and discard the bay leaf. Immediately transfer the hot lentils to the large salad bowl with the vegetables.
5. Combine and Infuse: Pour about two-thirds of the dressing over the warm lentils and vegetables. Gently toss everything together. What works best for me is letting the salad sit for about 10-15 minutes at this stage. This allows the warm lentils to absorb that zesty dressing, which is crucial for a flavourful result.
6. Final Touches: After the salad has had a moment to meld, fold in the crumbled feta and chopped parsley. Taste and add the remaining dressing if needed, along with any extra salt or pepper to your liking.
7. Serve: You can serve the salad immediately while it’s still slightly warm, or let it cool to room temperature. It’s also delicious served cold from the fridge.

Tips From My Kitchen

• Warm Dressing is Key: The most important tip is to dress the lentils while they are still warm. They act like little sponges, soaking up the vinaigrette for a much more integrated flavour than if you were to dress them cold.
• The Secret Step: I learned that salting the lentil cooking water can sometimes make them tough. Instead, I salt the dressing generously and let the warm, unsalted lentils absorb the seasoned vinaigrette. This results in perfectly tender lentils that are seasoned from the inside out.
• Make-Ahead Magic: You can cook the lentils and prepare the vinaigrette up to 3 days in advance and store them separately in the fridge. The vegetables can be chopped a day ahead. When you’re ready to eat, just combine everything as directed in the recipe.
• Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 4 days. The vegetables may lose a little of their crunch over time, but the flavour remains fantastic.

Equipment You’ll Need

• Medium saucepan
• Fine-mesh sieve
• Large salad bowl
• Sharp knife and cutting board
• Small jar with a lid (for the dressing)
• Salad servers

Common Mistakes to Avoid

• Overcooking the Lentils: The biggest pitfall is boiling the lentils for too long, resulting in a mushy texture. Start checking them at the 20-minute mark. They should be tender enough to eat but still hold their individual shape.
• Under-seasoning the Dish: Lentils are quite plain on their own and require a good amount of seasoning to come alive. Be generous with the salt in your dressing, and always taste and adjust before serving.
• Dressing the Lentils When Cold: Skipping the step of dressing the lentils while they’re warm is a missed opportunity. Cold lentils won’t absorb the vinaigrette nearly as well, leaving you with a salad where the dressing just coats the outside rather than flavouring the whole dish.

Delicious Variations to Try

This lentil salad recipe is a wonderful canvas for customisation. Once you have the basic technique down, feel free to experiment with different additions to make it your own.

• Add Some Spice: For a gentle warmth, add 1/4 teaspoon of dried chilli flakes or a finely chopped fresh red chilli to the vinaigrette.
• Make it Vegan: Simply omit the feta cheese. To add a creamy, rich element back in, try adding half a diced avocado or a handful of toasted walnuts or sunflower seeds for a lovely crunch.
• Boost the Protein: This salad works beautifully with added protein. It’s fantastic with flaked hot-smoked salmon, a tin of drained tuna, or some shredded leftover chicken. A simple Juicy Chicken Recipe would be a great addition.

What to Serve With This Lentil Salad

While this salad is a fantastic meal on its own, it also plays very well with others. Here are a few of our favourite pairings:

• Grilled Halloumi: Pan-fry or grill thick slices of halloumi until golden and serve on top of the salad for a wonderfully satisfying vegetarian meal. The salty, squeaky cheese is a perfect match.
• Simple Grilled Fish or Chicken: Serve it as a side dish with a simple piece of grilled salmon or a flavourful chicken breast. It pairs beautifully with the fresh flavours of this Lemon Garlic Chicken.
• A Crisp White Wine: A chilled glass of Sauvignon Blanc or Pinot Grigio cuts through the earthiness of the lentils and complements the zesty dressing.

Frequently Asked Questions

Lentil Salad Recipe

A vibrant and hearty salad featuring tender Puy lentils, crisp vegetables, and salty feta cheese, all brought together with a zesty lemon Dijon vinaigrette. Perfect as a substantial side dish or a light main course.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 25 minutes mins

Total Time 40 minutes mins

Servings: 4 servings

Course: Salad

Cuisine: Mediterranean

Calories: 502

Ingredients Method Notes

Ingredients

  

• 250 g Puy lentils rinsed
• 1 bay leaf
• 1 large red bell pepper finely diced
• 1/2 cucumber finely diced
• 1 small red onion very finely chopped
• 100 g feta cheese crumbled
• A large handful of fresh flat-leaf parsley finely chopped

For the Lemon Dijon Vinaigrette

• 90 ml extra virgin olive oil
• Juice of 1 large lemon about 60ml
• 1 tbsp Dijon mustard
• 1 small garlic clove minced or grated
• 1/2 tsp sea salt
• 1/4 tsp freshly ground black pepper

Method

 

1. Cook the Lentils: Place the rinsed lentils in a medium saucepan with the bay leaf. Cover with plenty of cold water (about 1 litre). Bring to a boil, then reduce the heat to a gentle simmer. Cook for 20-25 minutes, or until the lentils are tender but still have a slight bite. Avoid overcooking them, as you don't want them to become mushy.
2. Prepare the Vegetables: While the lentils are simmering, prepare your vegetables. Finely dice the red pepper and cucumber, and very finely chop the red onion. Chop the parsley and crumble the feta. Place everything in a large salad bowl.
3. Make the Vinaigrette: In a small jar with a tight-fitting lid, combine the extra virgin olive oil, lemon juice, Dijon mustard, minced garlic, salt, and pepper. I find that shaking it vigorously for about 30 seconds is the best way to create a well-emulsified dressing. You can learn more about the science of a good vinaigrette here.
4. Drain and Dress the Lentils: Once the lentils are cooked, drain them well in a sieve and discard the bay leaf. Immediately transfer the hot lentils to the large salad bowl with the vegetables.
5. Combine and Infuse: Pour about two-thirds of the dressing over the warm lentils and vegetables. Gently toss everything together. What works best for me is letting the salad sit for about 10-15 minutes at this stage. This allows the warm lentils to absorb that zesty dressing, which is crucial for a flavourful result.
6. Final Touches: After the salad has had a moment to meld, fold in the crumbled feta and chopped parsley. Taste and add the remaining dressing if needed, along with any extra salt or pepper to your liking.
7. Serve: You can serve the salad immediately while it’s still slightly warm, or let it cool to room temperature. It's also delicious served cold from the fridge.

Notes

This salad is delicious served warm, at room temperature, or cold. Store leftovers in an airtight container in the refrigerator for up to 3 days.

I really hope you give this lentil salad recipe a try. It’s a dish we come back to time and time again in my kitchen for its robust flavours, satisfying textures, and sheer versatility. It proves that a salad can be so much more than just a bowl of leaves. If you do make it, please let me know what you think in the comments below. I’d love to hear how it turned out for you!
– Sara