Use green or brown lentils for best texture.
Store leftovers in an airtight container in the refrigerator for up to 4 days.
Add a splash of lemon juice before serving leftovers to refresh the flavor.
Ultimate Easy Lentil Salad in 15 Mins Healthy Lunch Magic
A vibrant, protein-rich lentil salad packed with fresh vegetables and a zesty lemon dressing, ready in just 15 minutes for a nourishing healthy lunch.
Ingredients
Scale
2 cups (400 g) cooked green or brown lentils, drained and rinsed
1 cup (150 g) cherry tomatoes, halved
1 medium cucumber (200 g), diced
1/2 small red onion (60 g), finely chopped
1/2 cup (75 g) red bell pepper, diced
1/4 cup (15 g) fresh parsley, chopped
2 tablespoons (8 g) fresh mint, chopped
1/4 cup (40 g) crumbled feta cheese (optional)
3 tablespoons (45 ml) extra virgin olive oil
2 tablespoons (30 ml) fresh lemon juice
1 teaspoon (5 ml) Dijon mustard
1/2 teaspoon (2 g) ground cumin
1/2 teaspoon (3 g) salt
1/4 teaspoon (1 g) black pepper
1 small garlic clove (3 g), minced (optional)
Instructions
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Drain and rinse lentils thoroughly and let them drain well.
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In a large bowl, combine lentils, cherry tomatoes, cucumber, red onion, bell pepper, parsley, and mint.
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In a small bowl, whisk together olive oil, lemon juice, Dijon mustard, cumin, salt, black pepper, and garlic.
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Pour the dressing over the salad and toss gently until evenly combined.
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Add feta if using, adjust seasoning to taste, and serve immediately or chill for 10–15 minutes.