Herbed Lentil Salad with Lemon-Garlic Dressing
A vibrant, protein-packed lentil salad tossed with fresh herbs and a zesty lemon-garlic dressing, perfect as a light lunch or side dish. This mediterranean-inspired salads (vegetarian) ready in about 40 minutes pairs dry green 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 280 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 dry green lentils
- 3 cups water
- 1 medium, diced cucumber
- 1 cup halved cherry tomatoes
- 1/4 cup finely diced red onion
- 1/3 cup chopped fresh parsley
- 1/4 cup chopped fresh mint
- 3 tbsp extra virgin olive oil
- 2 tbsp lemon juice
- 1 minced garlic clove
- 1 tsp salt
- 1/2 tsp black pepper
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- Step 1: Rinse 1 cup dry green lentils under cold water. In a medium saucepan, combine lentils with 3 cups water and bring to a boil. Reduce heat and simmer uncovered for 20-25 minutes until lentils are tender but not mushy. Drain any excess water and set aside to cool.
- Step 2: In a large bowl, combine cooled lentils, 1 medium diced cucumber, 1 cup halved cherry tomatoes, 1/4 cup finely diced red onion, 1/3 cup chopped fresh parsley, and 1/4 cup chopped fresh mint.
- Step 3: In a small bowl, whisk together 3 tbsp extra virgin olive oil, 2 tbsp lemon juice, 1 minced garlic clove, 1 tsp salt, and 1/2 tsp black pepper until emulsified.
- Step 4: Pour the dressing over the lentil mixture and toss gently to combine. Let the salad rest for 10 minutes at room temperature before serving to allow flavors to meld.
Frequently asked questions
How long does Herbed Lentil Salad with Lemon-Garlic Dressing take to make?
Total time is about 40 minutes (15 min prep + 25 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Herbed Lentil Salad with Lemon-Garlic Dressing?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep dry green lentils from drying out.
Can I substitute ingredients in Herbed Lentil Salad with Lemon-Garlic Dressing?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Herbed Lentil Salad with Lemon-Garlic Dressing for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
Is Herbed Lentil Salad with Lemon-Garlic Dressing vegetarian?
Yes — this recipe is tagged vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
What others are saying
- ★★★★★
Made it for lunch prep and it's so refreshing. The herbs gave it such a bright flavor.
- ★★★★★
My family loved the lentils! So satisfying and healthy. Will make again.
- ★★★★★
This salad was a hit at my dinner party! The lemon-garlic dressing really tied it all together.
