Lentil Salad with Herbs

Bright, earthy, and bursting with freshness, this Lentil Salad with Herbs is one of those dishes that sneaks up on you—in the best way. It’s simple at first glance, but the layers of flavor unfold with every bite. You get the nutty bite of lentils, the cooling crunch of veggies, and a whole garden’s worth of fresh herbs all brought together with a tangy lemon dressing. It’s a salad that eats like a meal and tastes like sunshine.

Behind the Recipe

This salad was born out of a fridge full of herbs that needed rescuing and a pantry that offered up a humble bag of lentils. But something about the combo felt just right—and once the lemon vinaigrette hit, it went from “make-do” to “must-make.” Since then, it’s become my favorite thing to meal prep for the week. Fresh enough to eat on its own, sturdy enough to hold up in the fridge, and flexible enough to pair with nearly anything.

Recipe Origin or Trivia

Lentils have been a staple in Mediterranean and Middle Eastern cooking for centuries, loved for their versatility and nourishment. Salads like this one are a staple in countries like Lebanon, Turkey, and Greece, where fresh herbs and legumes come together in bright, lemony dishes that feed you with both flavor and function. This version blends that inspiration with modern, meal-prep-friendly convenience.

Why You’ll Love Lentil Salad with Herbs

This dish checks every box.

Protein-Packed: Thanks to fiber-rich lentils.

Fresh and Bright: Loaded with parsley, mint, and lemon.

Meal-Prep Friendly: Tastes even better the next day.

Vegan and Gluten-Free: Naturally fits most diets.

Satisfying and Light: A salad that actually fills you up.

Endlessly Customizable: Add feta, avocado, or grilled chicken if you like.

Chef’s Pro Tips for Perfect Results

A few simple tricks make all the difference:

• Use French green (Puy) or brown lentils—they hold their shape best.
• Salt the lentils while cooking for better flavor.
• Cool the lentils slightly before adding herbs to keep everything fresh and green.
• Chop herbs finely for even distribution and big flavor in every bite.
• Let it sit for 10–15 minutes before serving to let flavors meld.

Kitchen Tools You’ll Need

Just the basics—nothing fancy here.

Medium Pot: To cook the lentils.

Colander or Sieve: For draining.

Mixing Bowl: Where everything comes together.

Sharp Knife + Cutting Board: For all that herby chopping.

Citrus Juicer or Fork: For the lemon, of course.

Whisk or Jar: To mix up your dressing.

Ingredients in Lentil Salad with Herbs

Here’s what brings it all together.

1. Dry Green or Brown Lentils: 1 cup. Earthy and protein-packed.
2. Water or Veggie Broth: 3 cups. For cooking the lentils.
3. Cucumber: 1 small, diced. Refreshing crunch.
4. Cherry Tomatoes: 1 cup, halved. Juicy pops of sweetness.
5. Red Onion or Shallot: 1 small, finely diced. Adds bite.
6. Fresh Parsley: 1/2 cup, chopped. Bright and peppery.
7. Fresh Mint: 1/4 cup, chopped. Cooling and aromatic.
8. Fresh Dill (optional): 2 tablespoons. Adds depth.
9. Olive Oil: 1/4 cup. For that smooth richness.
10. Lemon Juice: 3 tablespoons, fresh-squeezed. Tangy and bright.
11. Dijon Mustard: 1 teaspoon. For balance and zip.
12. Salt and Pepper: To taste.

Ingredient Substitutions

Make it your own with what you have:

Lentils: French green or brown are best. Avoid red—they get too mushy.

Cucumber: Zucchini or celery work in a pinch.

Red Onion: Shallots or green onions are great swaps.

Mint or Dill: Try basil or cilantro for a different flavor.

Dijon Mustard: Skip or use a splash of vinegar if preferred.

Add-Ins: Feta, olives, sun-dried tomatoes, or avocado all work beautifully.

Ingredient Spotlight

Lentils: These little legumes are nutrient-dense, high in fiber, and cook quickly. They soak up flavor like a dream and hold up for days in the fridge.

Fresh Herbs: Think of herbs as more than garnish—they’re the green, flavorful core of this salad. Parsley brings earthiness, mint cools things down, and dill adds a slight tang.

Instructions for Making Lentil Salad with Herbs

Let’s bring this bowl of brightness to life.

1. Preheat Your Equipment:
   Fill a pot with water or broth and bring to a boil.
2. Cook the Lentils:
   Add lentils and a pinch of salt. Simmer uncovered for 20–25 minutes, until tender but not mushy. Drain and cool slightly.
3. Prep the Veggies and Herbs:
   Dice cucumber, tomatoes, onion, and chop all your herbs finely.
4. Mix the Dressing:
   Whisk olive oil, lemon juice, Dijon, salt, and pepper until combined.
5. Combine the Salad:
   In a large bowl, toss lentils, veggies, and herbs with the dressing. Gently stir to coat.
6. Finishing Touches:
   Let sit 10–15 minutes before serving. Taste and adjust seasoning if needed.
7. Serve and Enjoy:
   Serve chilled or at room temp. It’s good right away and even better the next day.

Texture & Flavor Secrets

This salad is all about balance—tender lentils, crisp veggies, and soft herbs tossed in a zesty, rich dressing. Letting it sit helps everything marry and mellow.

Cooking Tips & Tricks

Make it shine with these tips:

• Don’t overcook the lentils—test early!
• Use fresh-squeezed lemon for real brightness.
• Add dressing while lentils are still warm for maximum absorption.
• Chill before serving for a more refreshing bite.

What to Avoid

Avoid these for best results:

• Overcooked lentils: They’ll turn to mush.
• Stale herbs: Use fresh for max flavor.
• Overdressing: Add dressing gradually and taste as you go.

Nutrition Facts

Servings: 4
Calories per serving: ~230
(Varies depending on oil and any added extras)

Preparation Time

Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes

Make-Ahead and Storage Tips

This salad keeps beautifully for up to 4 days in the fridge. The flavors deepen over time. Just stir before serving and maybe add a fresh squeeze of lemon.

How to Serve Lentil Salad with Herbs

Serve it as a light lunch, a side dish, or bulk it up with roasted veggies or grilled protein. It pairs perfectly with flatbread, falafel, or a chilled glass of white wine.

Creative Leftover Transformations

Turn leftovers into something new:

• Stuffed Pitas: Add hummus and greens for a quick wrap.
• Grain Bowl Base: Toss with quinoa or farro.
• Top Toast: With a smear of whipped feta underneath.
• Eggs + Lentils: Add to an omelet or scramble for a savory twist.

Additional Tips

• Taste after sitting—flavors settle and mellow with time.
• Make a double batch and portion into jars for grab-and-go lunches.
• Toasted nuts (like pistachios or almonds) add great crunch.

Make It a Showstopper

Serve in a large white bowl topped with extra herbs and lemon zest. A drizzle of olive oil on top and a scatter of pomegranate seeds or crumbled feta takes it to the next level.

Variations to Try

• Mediterranean: Add olives, capers, and crumbled feta.
• Spicy: Toss in chili flakes or harissa paste.
• Creamy: Mix with a dollop of tahini or Greek yogurt.
• Middle Eastern Inspired: Add sumac and serve with grilled halloumi.

FAQ’s

Q1: Can I use canned lentils?
A1: Yes, rinse and drain well. Use about 2 cups.

Q2: How long does it keep?
A2: Up to 4 days, stored in the fridge.

Q3: Can I freeze it?
A3: Not recommended—herbs and veggies lose texture.

Q4: Can I make it without herbs?
A4: The herbs are key here, but you can reduce them slightly if needed.

Q5: Is it vegan?
A5: Yes, completely!

Q6: What protein can I add?
A6: Grilled chicken, tofu, shrimp, or a hard-boiled egg work great.

Q7: Can I make the dressing creamier?
A7: Add a spoonful of tahini or hummus for a creamy twist.

Q8: What if I don’t have Dijon?
A8: A splash of vinegar or lemon zest adds a nice zing instead.

Q9: Can I serve it warm?
A9: Absolutely! It’s just as good slightly warm as it is chilled.

Q10: Can I use other legumes?
A10: Chickpeas or black beans also work well.

Conclusion

This Lentil Salad with Herbs is the kind of meal that’s light yet satisfying, fresh yet comforting. It’s packed with plant-based goodness and bright, herb-forward flavor. Whether you’re prepping for lunches or making a beautiful side dish, this one never disappoints. Wholesome, vibrant, and easy—just how salad should be.

Print