Lentil Salad with Fresh Herbs and Lemon Dressing Recipe
A refreshing and nutritious Lentil Salad featuring tender green lentils combined with crisp cucumbers, sweet red bell pepper, and sharp red onion, all tossed in a zesty olive oil and lemon dressing enhanced with fresh parsley and mint. Perfect as a light meal or a healthy side dish.
- Prep Time: 5 minutes
- Cook Time: 20 minutes
- Total Time: 25 minutes
- Yield: 8 servings
- Category: Salad
- Method: Stovetop
- Cuisine: Mediterranean
- Diet: Vegetarian
Ingredients
Units
Scale
Lentils and Vegetables
- 1.5 cups (20 oz) dried green lentils
- 3 cups vegetable stock or water (for cooking lentils)
- 4 oz cucumbers (about 3 small)
- 3 oz red bell pepper (1/2 medium-sized)
- 5 oz red onion (1 medium-sized)
- 1/4 cup fresh parsley, chopped
- 1/4 cup fresh mint leaves, stems removed
Dressing
- 1/3 cup olive oil
- 1/4 cup lemon juice (from 1 large lemon)
- 1 tbsp pomegranate molasses (optional)
- 2 cloves garlic, 1 tsp minced
- 1/4 tsp sea salt
- 1/4 tsp black pepper
Instructions
- Clean the Lentils: Remove any debris or stones from the lentils and rinse them thoroughly in a fine-mesh sieve to ensure they are clean and ready for cooking.
- Cook the Lentils: Place the rinsed lentils in a pot with 3 cups of vegetable stock or water. Bring to a boil, then reduce heat and simmer gently for 15-20 minutes until the lentils are tender but still firm to the bite. After cooking, drain and rinse the lentils under cold water to stop the cooking process and cool them down.
- Prepare the Vegetables: While the lentils cook, rinse and finely dice the cucumbers and red bell pepper. Peel and finely dice the red onion. Chop the fresh parsley and mint leaves finely to release their flavor.
- Make the Dressing: Juice the lemon and mince the garlic cloves. In a small bowl, combine the olive oil, fresh lemon juice, pomegranate molasses (if using), minced garlic, sea salt, and black pepper. Whisk the ingredients thoroughly to emulsify the dressing.
- Combine and Toss: In a large mixing bowl, combine the cooled lentils, diced cucumber, diced bell pepper, red onion, and chopped herbs. Pour the prepared dressing over the salad and toss gently to combine all the flavors evenly.
- Serve or Chill: Serve the lentil salad immediately for a fresh taste or refrigerate it to let the flavors meld for a few hours for a more developed flavor profile.
Notes
- For added richness, optionally include pomegranate molasses in the dressing to balance the tartness with a subtle sweetness.
- The salad can be stored in the refrigerator for up to 2 days, making it a great make-ahead option for meal prep.
- Adjust seasoning as needed before serving, especially salt and pepper, to suit your taste preference.
- Rinsing cooked lentils under cold water stops them from overcooking and helps keep the salad crunchy and fresh.
- This lentil salad is a versatile dish that can be served as a side or a light main course, perfect for warm weather.
