Quick Lentil Salad

Ingredients

• 200 gbrown or green lentils, uncooked
• 1 litrewater or vegetable broth
• 1English cucumber, finely diced
• 1red bell pepper, finely diced
• 75 g (½ cup)red onion, finely minced
• 150 g (1 cup)feta cheese, crumbled
• 15 g (½ cup)fresh parsley, chopped
• 10 g (¼ cup; optional)fresh mint, chopped
• 80 ml (⅓ cup)extra virgin olive oil
• 60 ml (¼ cup)freshly squeezed lemon juice
• 1 clovegarlic, minced
• 1 teaspoonDijon mustard
• ½ teaspoon, or to tastesea salt
• ¼ teaspoon, or to tastefreshly ground black pepper

Instructions

1. 1

   Cook the lentils

   Rinse the lentils in a fine-mesh sieve, checking through them and removing any stones or shrivelled lentils. Put them in a medium saucepan with the water or vegetable broth and bring to a rolling boil over high heat. Reduce the heat to low, cover and simmer for 20–25 minutes, beginning to taste for doneness at about 18 minutes. Drain thoroughly, rinse briefly with cold water to stop the cooking, and set aside.

2. 2

   Mix the vinaigrette

   While the lentils cook, combine the olive oil, lemon juice, garlic and Dijon mustard in a small bowl or a jar with a tight-fitting lid. Whisk vigorously, or seal the jar and shake for about 30 seconds. Add the sea salt and black pepper, mix again, then taste and adjust the seasoning if needed.

3. 3

   Chop the vegetables

   Finely dice the cucumber and red pepper, aiming for pieces similar in size to the lentils. Mince the red onion very finely. If you prefer a milder onion flavour, soak it in cold water for 10 minutes, then drain it. Roughly chop the parsley and mint, if using.

4. 4

   Toss and rest

   In a large bowl, combine the cooled lentils, cucumber, red pepper and red onion. Pour over the vinaigrette and toss gently until everything is coated. Add the feta, parsley and mint, then toss gently once more to keep the feta in crumbles. Cover and refrigerate for at least 30 minutes before serving.

What is lentil salad?

Lentil salads are made in many cuisines, with combinations of pulses, vegetables, herbs and a sharp dressing varying by region and household. This version has Mediterranean-style flavours: lemon, olive oil, parsley, mint and salty feta.

Brown or green lentils are a good fit because they can stay intact after cooking. Their earthy flavour and firm texture work well with crisp vegetables and a tangy vinaigrette.

Nutrition and macros by portion

The nutrition label shows one serving as written: 380 calories, 0g protein, 0g carbs, 0g fat.

The lentils provide most of the carbohydrates and some of the protein, while feta contributes protein and fat. Olive oil is the main source of fat, and the vegetables and herbs add freshness and crunch; pair a serving with extra vegetables or a piece of wholemeal bread to round out the plate.

Choose lentils that hold their shape

Brown or green lentils: these are the recipe’s base and are less likely to turn soft and mushy than red or yellow lentils. Rinse them first and check for any small stones.

Broth or water: cooking in vegetable broth gives the lentils savoury flavour from the start. Water works too, with the vinaigrette providing much of the seasoning later.

Keep the lentils firm

Gentle simmer: once the pot boils, turn the heat down and cover it. A steady simmer helps the lentils cook without breaking apart.

Check early: lentil cooking time can vary, so start tasting at about 18 minutes. Drain them when tender but still firm, then rinse briefly in cold water to halt the cooking.

Balance the vinaigrette

Emulsify: whisk or shake the olive oil, lemon juice, garlic and Dijon mustard until they come together. The mustard helps the dressing stay cohesive long enough to coat the salad.

Season to taste: feta brings saltiness, so taste the dressing and the finished salad before adding extra salt. Fresh lemon juice gives the dressing its bright, clean edge.

Make every bite crunchy

Even cuts: dice the cucumber and pepper fairly small so they sit comfortably alongside the lentils. Mince the onion finely to spread its sharper flavour through the bowl.

Fresh herbs: parsley adds a clean, lively flavour, while mint brings a cool aromatic note. The mint is optional, so use it if you enjoy that fresh contrast.

Add feta at the end

Cool first: let the lentils cool before combining them with the vegetables and dressing. This keeps the crisp ingredients fresh and helps the feta retain its texture.

Fold gently: toss the feta and herbs in last, using a light hand so the cheese stays in crumbles rather than smearing through the salad. A 30-minute rest in the fridge lets the lentils take on the dressing.

Serve it as a meal or side

For lunch: serve a bowl on its own or alongside bread for a simple meal. The lentils, vegetables, cheese and herbs make it a varied combination of textures.

As a side: pair it with grilled vegetables or a main course of your choice. Bring it out chilled or let it sit briefly at room temperature before serving.

Recipe notes & tips

• Taste the lentils from about 18 minutes so they do not overcook.
• Use vegetable broth instead of water for a more savoury lentil base.
• Cut the cucumber and pepper into small, even pieces for a consistent texture.
• If raw onion tastes too sharp, soak it in cold water for 10 minutes and drain it well.
• Add the feta after the vegetables and lentils are dressed to keep its crumbles intact.
• Chill the salad for at least 30 minutes before serving to let the flavours mingle.

Variations

• Extra mint: use the optional mint for a cooler, more aromatic finish.
• Milder onion: soak the minced red onion in cold water for 10 minutes, then drain it.
• More herbs: increase the parsley for a greener, herb-forward salad.
• Broth-cooked lentils: use vegetable broth in place of water for added savoury flavour.
• Less salty: use less feta and season the dressing gradually, tasting as you go.

Common mistakes to avoid

• Boiling too hard: a vigorous boil can break the lentils; reduce the heat to a gentle simmer after bringing them to the boil.
• Overcooking: mushy lentils lose their shape; start tasting at about 18 minutes and drain when they are tender but still firm.
• Skipping the rinse: uninspected lentils can contain debris; rinse them and check through them before cooking.
• Adding feta too early: it can smear into the salad; fold it in gently at the end.
• Dressing warm lentils: the vegetables can lose their crispness; cool the lentils before assembling.
• Using too much salt: feta is already salty; taste the finished salad before adding more.

How to store

Store leftovers covered in the refrigerator and eat within 3 days. Serve chilled or let the salad sit briefly at room temperature; it does not need reheating.

Frequently asked questions