Lentil Salad with Herbs

Dish Snapshot

Introduction

The first forkful of this Lentil Salad with Herbs is a small revelation: a warm, earthy aroma of tender lentils mingles with the bright, citrusy hit of lemon and the green perfume of parsley, mint, and dill. Each bite delivers a contrast of textures — chewy, nutty lentils, crisp diced vegetables, and the gentle slickness of olive oil — that feels at once lively and grounding. This salad is comforting without being heavy; it tastes like sunshine in a bowl and feels like something you made with both care and ease.

This recipe is perfect for a variety of moments: a light lunch on busy weekdays, a colorful side for weekend gatherings, a make-ahead option for meal prep, or a refreshing addition to a summer picnic. It pairs beautifully with warm, rustic bread or can star as a wholesome vegetarian main. If you enjoy one-pan, flavor-forward dishes, you might also like the flavor contrast in baked feta eggs with tomatoes and spinach, which shares the same vibrant Mediterranean spirit.

Dish Snapshot

• Prep Time: 10 minutes
• Cook Time: 20–25 minutes
• Total Time: 30–35 minutes (including cooling)
• Servings: 4
• Difficulty Level: Easy — great for beginners and busy cooks

Nutrition Highlights

Estimated nutrition per serving (recipe makes 4 servings). Values are approximate and calculated using USDA FoodData Central values for dried lentils and olive oil and general nutrition references from the Mayo Clinic for context on fiber and protein benefits.

• Calories: ~305 kcal
• Protein: ~12.5 g
• Carbohydrates: ~29 g
• Fat: ~13.5 g
• Dietary Fiber: ~16 g
• Sodium: ~150–250 mg (varies with added salt)

Notes on accuracy: totals are rounded and depend on exact ingredient sizes and the type of lentils used. Lentils are an excellent plant-based protein source and very high in fiber — details corroborated by USDA FoodData Central and health resources such as the Mayo Clinic.

Why You’ll Love It

This salad wins on multiple fronts. The flavor is bright and herb-forward — mint and dill give the dish a fresh lift while parsley adds backbone. The texture spectrum (soft lentils, crunchy veggies) keeps every bite interesting. It’s also a nourishing, satisfying option for those prioritizing plant-based protein and fiber: lentils help keep you full and stabilize blood sugar, making this an ideal option for lunch or as a protein-forward side. Finally, it’s flexible: you can dress it up for special gatherings or keep it simple for everyday meals.

Preparation Guide

Ingredients

• 1 cup dried lentils (green or brown)
• 2 cups water
• 1 cup diced mixed vegetables (e.g., 1/3 cup bell pepper, 1/3 cup cucumber, 1/3 cup cherry tomatoes, diced)
• 1/2 cup fresh parsley, chopped
• 1/4 cup fresh mint, chopped
• 1/4 cup fresh dill, chopped
• 1/4 cup olive oil (extra-virgin recommended)
• 2 tablespoons lemon juice (freshly squeezed)
• Salt and pepper to taste

Optional ingredients and substitutions

• 1/4 cup crumbled feta (for a non-vegan option)
• 1/4 cup diced red onion or 2 tablespoons minced shallot for bite
• 1 teaspoon Dijon mustard in the dressing for depth
• Swap olive oil for avocado oil (neutral) if preferred
• Use 1 cup cooked canned lentils (drained) in place of dried lentils — reduce cooking step accordingly

Step-by-step instructions

1. Rinse the lentils under cold water and pick over for any debris. In a medium pot, combine the rinsed lentils and 2 cups water and bring to a boil. Reduce heat, cover, and simmer for about 20–25 minutes until tender but not mushy. Drain and spread on a tray to cool slightly.
2. While lentils cool, dice your mixed vegetables and chop parsley, mint, and dill. Place them in a large mixing bowl.
3. In a small bowl, whisk together the olive oil, lemon juice, salt (start with 1/2 teaspoon), and a few grinds of black pepper. Taste and adjust acidity or salt as needed.
4. Add the cooled lentils to the bowl with vegetables and herbs. Pour the dressing over the salad and toss gently to combine.
5. Serve immediately at room temperature or chill for an hour to let flavors meld. Store leftovers in the fridge for meal prep.

Practical tips

• Avoid overcooking lentils: they should hold their shape; test a couple of lentils for doneness at 18 minutes.
• Let lentils cool slightly before tossing to prevent wilting delicate herbs.
• If you want a silkier dressing, whisk a teaspoon of Dijon mustard into the olive oil and lemon mix.
• Adjust salt after chilling — flavors concentrate and may need a final tweak.

Best Pairings

• Serve as a main with warm pita or crusty sourdough and a dollop of yogurt on the side.
• As a side: it pairs beautifully with grilled fish, roasted chicken, or kebabs.
• For a picnic: pack with olives, sliced cheese, and fresh fruit for contrast.
• Breakfast or brunch twist: top warm toasted bread with the salad and a soft-poached egg for a hearty start.
• Combine with a protein-rich wrap: stuff into a wrap alongside grilled chicken or roasted vegetables — inspired pairings like a chicken Caesar salad wrap show how well a hearty roll-up can complement this salad.

Shelf Life & Storage

• Room temperature: Do not leave the salad at room temperature for more than 2 hours (USDA food safety guidelines).
• Refrigeration: Store in an airtight container for up to 4–5 days. Herbs soften over time, so best consumed within 3 days for peak freshness.
• Freezer: Not recommended — the texture of fresh herbs and raw vegetables will degrade after freezing and thawing.

Chef’s Advice

• Best lentils: Use green or brown lentils for a firm texture; French Puy lentils hold shape exceptionally well if you can find them.
• Herb balance: Measure herbs loosely — a half-cup of parsley brings brightness, while mint should be used sparingly so it doesn’t overpower.
• Texture key: Keep vegetables fairly chunky (about 1/4-inch dice) so they contrast with the lentils rather than disappear.
• Acid & oil ratio: A classic vinaigrette balance is roughly 3 parts oil to 1 part acid — adjust to your taste. Lemon juice brightens, but add a pinch of salt to round flavors.
• Taste at the end: Always taste the salad after a short chill; flavors settle and may need a splash more lemon or pinch of salt.

Creative Twists

• Mediterranean Feta & Olive: Add 1/4 cup crumbled feta, 1/4 cup chopped Kalamata olives, and a teaspoon of dried oregano for a briny, savory profile (not vegan).
• Spiced Warm Lentils: Toss warm lentils with 1/2 teaspoon ground cumin and 1/4 teaspoon smoked paprika, and add roasted red peppers instead of raw bell pepper.
• Citrus & Avocado: Add segmented oranges (or blood orange in season) and diced avocado just before serving for a creamy, citrus-forward variant.
• Grain Boost: Mix in 1/2 cup cooked quinoa or farro for a heartier grain-lentil bowl.
• Vegan Creamy Dressing: Swap the oil-lemon dressing for a tahini-lemon dressing (2 tbsp tahini + 1 tbsp lemon juice + water to thin + salt) for a creamier texture.

Recipe Q&A

Q: Can I use canned lentils instead of dried?
A: Yes — drain and rinse canned lentils well. Use approximately 2 cups cooked canned lentils to replace 1 cup dried. Skip the cooking step and add them cold or warmed.

Q: How do I prevent the herbs from turning mushy?
A: Add the chopped herbs just before serving, or if storing for meal prep, reserve half the herbs to stir in fresh when serving.

Q: Is this recipe gluten-free?
A: Yes — all ingredients here are naturally gluten-free. Be cautious of cross-contamination and check labels for any packaged add-ins.

Q: How can I reduce calories/fat?
A: Reduce olive oil to 2 tablespoons and use 2 tablespoons of water or vegetable broth with a teaspoon of Dijon added to help emulsify. This trims fat while keeping bright flavor.

Q: Can I make this ahead for a party?
A: Yes — make up to a day ahead, but hold back some herbs and any avocado or soft add-ins until just before serving to preserve texture and color.

Conclusion

This Lentil Salad with Herbs is a versatile, nourishing dish that strikes a beautiful balance between rustic comfort and bright, herbaceous freshness. It’s easy enough for a weeknight and pretty enough for a gathering — and flexible so you can adapt it to your pantry and preferences. If you want more herb-forward lentil inspiration, check out this vibrant lentil salad for another take that celebrates fresh herbs. For a version with a Mediterranean twist and feta, see Ottolenghi’s lentil salad with herbs and feta for beautiful techniques and flavor ideas.

Ready to make it? I’d love to hear how your salad turns out — share your photos and tweaks in the comments and join our community of home cooks.

Lentil Salad with Herbs

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• Author: ollierecipegmail-com
• Total Time: 35 minutes
• Yield: 4 servings 1x
• Diet: Vegetarian

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Description

A versatile, nourishing dish that balances rustic comfort with bright, herbaceous freshness, perfect for a light lunch or as a colorful side.

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Ingredients

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• 1 cup dried lentils (green or brown)
• 2 cups water
• 1 cup diced mixed vegetables (e.g., 1/3 cup bell pepper, 1/3 cup cucumber, 1/3 cup cherry tomatoes, diced)
• 1/2 cup fresh parsley, chopped
• 1/4 cup fresh mint, chopped
• 1/4 cup fresh dill, chopped
• 1/4 cup olive oil (extra-virgin recommended)
• 2 tablespoons lemon juice (freshly squeezed)
• Salt and pepper to taste
• Optional: 1/4 cup crumbled feta
• Optional: 1/4 cup diced red onion or 2 tablespoons minced shallot
• Optional: 1 teaspoon Dijon mustard
• Optional: 1 cup cooked canned lentils (drained)

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Instructions

1. Rinse the lentils under cold water and pick over for any debris. In a medium pot, combine the rinsed lentils and 2 cups water and bring to a boil. Reduce heat, cover, and simmer for about 20–25 minutes until tender but not mushy. Drain and spread on a tray to cool slightly.
2. While lentils cool, dice your mixed vegetables and chop parsley, mint, and dill. Place them in a large mixing bowl.
3. In a small bowl, whisk together the olive oil, lemon juice, salt, and a few grinds of black pepper. Taste and adjust acidity or salt as needed.
4. Add the cooled lentils to the bowl with vegetables and herbs. Pour the dressing over the salad and toss gently to combine.
5. Serve immediately at room temperature or chill for an hour to let flavors meld. Store leftovers in the fridge for meal prep.

Notes

Avoid overcooking lentils to maintain their shape. Let lentils cool slightly before tossing with herbs to prevent wilting.

• Prep Time: 10 minutes
• Cook Time: 25 minutes
• Category: Salad
• Method: Boiling
• Cuisine: Mediterranean

Nutrition

• Serving Size: 1 serving
• Calories: 305
• Sugar: 3g
• Sodium: 200mg
• Fat: 13.5g
• Saturated Fat: 2g
• Unsaturated Fat: 11g
• Trans Fat: 0g
• Carbohydrates: 29g
• Fiber: 16g
• Protein: 12.5g
• Cholesterol: 0mg