Green Lentil Salad

The versatility of lentil is amazing and when paired with certain ingredients is just out right delicious! This salad is perfect for lunch, dinner or meal prep. Try it!


1 cup uncooked lentils (either green, French green or brown lentils), rinsed and picked over

1 English cucumber, finely diced

1 small red onion, finely diced

3/4 cup chopped fresh mint leaves, loosely packed

1/2 cup diced and drained sun-dried tomatoes

Lemon Dressing:

3 tablespoons olive oil

2 tablespoons freshly-squeezed lemon juice

1 teaspoon Dijon mustard

1 clove garlic, pressed or minced

1/2 teaspoon fine sea salt

1/4 teaspoon freshly-cracked black pepper


Cook the lentils. Combine the lentils in a saucepan with 3 cups of water (or veggie broth) and stir to combine. Cook over medium-high heat until the broth reaches a simmer. Then reduce heat to medium-low, cover and maintain the simmer until the lentils are tender, about 20-25 minutes.

Use a strainer to drain and rinse the lentils in cold water for 1 minute until they are chilled, and set aside.

Mix the dressing. Meanwhile, as the lentils are cooking, combine all of the lemon dressing ingredients in a small bowl and whisk together until combined.

Make your salad!. Add the cooked and chilled lentils, cucumber, red onion, mint and sun-dried tomatoes to a large bowl. Drizzle evenly with the lemon dressing and toss until evenly combined.

Serve & enjoy with your choice of protein!

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