Continuing Education Lentil Salad

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-04-16 · Updated 2026-04-16

A protein-packed salad with earthy lentils, fresh vegetables, and a zesty lemon dressing. This mediterranean-inspired salads ready in about 35 minutes pairs lentils, water, cucumber into a side that holds its own next to almost any main — bright, balanced, and quick enough to slot into a weeknight plate. Each serving lands at about 240 calories and feeds 4, so it slots cleanly next to roasted proteins, grain bowls, or weeknight mains. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 1 cup dried lentils
• 2 cups water
• 1 medium, diced cucumber
• 1 cup, halved cherry tomatoes
• 1/4 cup, finely chopped red onion
• 1, juiced lemon
• 2 tbsp olive oil
• 1 tbsp fresh, chopped dill
• 1/4 tsp salt

Instructions

1. Step 1: In a medium pot, combine 1 cup dried lentils with 2 cups water. Bring to a boil, reduce heat to low, cover, and simmer for 20 minutes until tender. Drain and cool completely.
2. Step 2: In a large bowl, mix cooled lentils, 1 diced medium cucumber, 1 cup halved cherry tomatoes, and 1/4 cup finely chopped red onion.
3. Step 3: Whisk together 1 lemon juiced, 2 tbsp olive oil, 1 tbsp fresh chopped dill, and 1/4 tsp salt. Pour over lentil mixture and toss gently to coat.