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Lemon Herb Lentil Salad - Bright, Fresh, and Satisfying

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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
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.