Lemon Herb Lentil Salad – Bright, Fresh, and Satisfying

This Lemon Herb Lentil Salad is light, zesty, and surprisingly satisfying. It brings together tender lentils, crunchy vegetables, and a sunny lemon dressing that wakes everything up. It’s the kind of dish that works for lunch, a picnic, or as a side for grilled fish or chicken.

Make it ahead and the flavors only get better. If you’re craving something fresh that won’t leave you hungry, this one checks every box.

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Lemon Herb Lentil Salad - Bright, Fresh, and Satisfying

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Prep Time 15 minutes mins

Cook Time 30 minutes mins

Total Time 45 minutes mins

Servings: 4 servings

Ingredients Method

Ingredients

  

• 1 cup dried French green lentils (Puy) or brown lentils, rinsed
• 1 small red onion, finely diced
• 1 cup cucumber, diced
• 1 cup cherry tomatoes, halved
• 1/2 cup celery, finely chopped (optional but adds crunch)
• 1/4 cup capers or finely chopped olives (for briny bite)
• 1/2 cup fresh parsley, chopped
• 1/4 cup fresh mint, chopped
• 2–3 tbsp fresh dill, chopped (optional but lovely)
• Zest of 1 lemon
• 1/3 cup fresh lemon juice (about 2 lemons)
• 1/3 cup extra-virgin olive oil
• 1–2 tsp Dijon mustard
• 1 small garlic clove, grated or minced
• 1 tsp honey or maple syrup (to balance acidity)
• 1/2 tsp ground cumin (optional for warmth)
• Kosher salt and black pepper, to taste
• Crumbled feta, to serve (optional)
• Lemon wedges, for serving

Method

 

1. Cook the lentils: Add rinsed lentils to a pot and cover with 2–3 inches of water. Bring to a gentle boil, then lower to a simmer. Cook until tender but not mushy, about 18–25 minutes depending on the variety. Drain and spread on a tray to cool slightly.
2. Salt while warm: While the lentils are still warm, toss with a pinch of salt and a drizzle of olive oil. This seasons them from the inside out.
3. Make the dressing: In a small bowl, whisk lemon juice, lemon zest, Dijon, garlic, honey, cumin (if using), 1/2 tsp salt, and several grinds of pepper. Whisk in olive oil until emulsified. Taste and adjust acidity or sweetness as needed.
4. Prep the vegetables and herbs: Finely chop red onion, cucumber, celery, tomatoes, parsley, mint, and dill. Rinse capers briefly if very salty.
5. Combine: In a large bowl, add the lentils, vegetables, herbs, and capers. Pour over the dressing and toss gently until everything is coated.
6. Rest for flavor: Let the salad sit 10–15 minutes at room temperature so the lentils absorb the dressing. Taste and adjust salt, pepper, and lemon.
7. Finish and serve: Top with crumbled feta if you like. Serve at room temperature with extra lemon wedges.

What Makes This Recipe So Good

• Big flavor, simple ingredients: Fresh lemon, herbs, and a good olive oil are all you need to make lentils taste amazing.
• Meal-prep friendly: This salad keeps well for days, making it a great make-ahead lunch or quick dinner side.
• Hearty but light: Lentils deliver protein and fiber, while the vegetables keep it crisp and colorful.
• Budget-friendly: Pantry staples and a few fresh add-ins turn into a meal that feels special without costing much.
• Flexible: Swap herbs, add cheese, toss in greens, or make it spicy. It’s easy to adapt to your taste.

What You’ll Need

• 1 cup dried French green lentils (Puy) or brown lentils, rinsed
• 1 small red onion, finely diced
• 1 cup cucumber, diced
• 1 cup cherry tomatoes, halved
• 1/2 cup celery, finely chopped (optional but adds crunch)
• 1/4 cup capers or finely chopped olives (for briny bite)
• 1/2 cup fresh parsley, chopped
• 1/4 cup fresh mint, chopped
• 2–3 tbsp fresh dill, chopped (optional but lovely)
• Zest of 1 lemon
• 1/3 cup fresh lemon juice (about 2 lemons)
• 1/3 cup extra-virgin olive oil
• 1–2 tsp Dijon mustard
• 1 small garlic clove, grated or minced
• 1 tsp honey or maple syrup (to balance acidity)
• 1/2 tsp ground cumin (optional for warmth)
• Kosher salt and black pepper, to taste
• Crumbled feta, to serve (optional)
• Lemon wedges, for serving

How to Make It

1. Cook the lentils: Add rinsed lentils to a pot and cover with 2–3 inches of water.

   Bring to a gentle boil, then lower to a simmer. Cook until tender but not mushy, about 18–25 minutes depending on the variety. Drain and spread on a tray to cool slightly.

2. Salt while warm: While the lentils are still warm, toss with a pinch of salt and a drizzle of olive oil.

   This seasons them from the inside out.

3. Make the dressing: In a small bowl, whisk lemon juice, lemon zest, Dijon, garlic, honey, cumin (if using), 1/2 tsp salt, and several grinds of pepper. Whisk in olive oil until emulsified. Taste and adjust acidity or sweetness as needed.
4. Prep the vegetables and herbs: Finely chop red onion, cucumber, celery, tomatoes, parsley, mint, and dill.

   Rinse capers briefly if very salty.

5. Combine: In a large bowl, add the lentils, vegetables, herbs, and capers. Pour over the dressing and toss gently until everything is coated.
6. Rest for flavor: Let the salad sit 10–15 minutes at room temperature so the lentils absorb the dressing. Taste and adjust salt, pepper, and lemon.
7. Finish and serve: Top with crumbled feta if you like.

   Serve at room temperature with extra lemon wedges.

Storage Instructions

• Refrigerator: Store in an airtight container for up to 4 days. It tastes even better on day two.
• Freshen it up: Before serving leftovers, add a squeeze of lemon and a drizzle of olive oil to wake up the flavors.
• Keep textures crisp: If making ahead for guests, fold in tomatoes and cucumbers just before serving to maintain crunch.
• Do not freeze: Lentils and fresh vegetables don’t hold their texture well after freezing.

Why This is Good for You

• Plant protein: Lentils deliver a solid dose of protein without weighing you down.
• Fiber for fullness: The combination of lentils and crunchy vegetables keeps you satisfied and supports digestion.
• Heart-healthy fats: Extra-virgin olive oil provides monounsaturated fats and antioxidant compounds.
• Vitamins and minerals: Herbs and lemon add vitamin C and phytonutrients that brighten both taste and nutrition.
• Lower-sodium option: You control the salt and can choose low-sodium capers or olives.

Pitfalls to Watch Out For

• Overcooking lentils: Mushy lentils turn the salad muddy. Start checking for doneness at 18 minutes, and drain as soon as they’re tender with a slight bite.
• Skipping the rest: If you don’t let the salad sit, the lentils won’t absorb the dressing and the flavors will taste sharp rather than integrated.
• Under-seasoning: Lentils need more salt and acid than you think.

  Taste at the end and adjust with salt, pepper, and lemon.

• Watery cucumbers: If your cucumbers are very juicy, deseed them or pat dry to avoid diluting the dressing.
• Using the wrong lentil: Red or yellow lentils will break down. Stick to French green (Puy) or brown lentils for the best texture.

Recipe Variations

• Greek-ish: Add feta, Kalamata olives, and extra oregano. Swap dill for more parsley if you prefer.
• Mediterranean crunch: Toss in diced red pepper, toasted pine nuts, and a pinch of sumac.
• Spicy lemon: Add red pepper flakes, Aleppo pepper, or a spoonful of harissa to the dressing.
• Hearty lunch bowl: Serve over arugula or baby spinach with sliced avocado and a soft-boiled egg.
• Citrus twist: Use a mix of lemon and orange juice for a rounder, slightly sweeter profile.
• Vegan savory boost: Add chopped sun-dried tomatoes and toasted walnuts for depth and crunch.
• Grain blend: Mix in cooked farro or quinoa to make it extra filling.