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Lentil Salad (Healthy & Delicious)

A nutritious and flavorful lentil salad perfect as a main or side dish, packed with fresh vegetables, herbs, and a tangy dressing.
Print Recipe
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Course Salad
Cuisine Mediterranean
Servings 4 servings
Calories 350 kcal

Ingredients
  

Dry ingredients

  • 1 cup dry small brown lentils or 2 cups cooked lentils
  • 2 medium Persian or Lebanese cucumbers
  • 2 medium Roma tomatoes
  • ½ red onion soaked in water (optional)
  • 1 bunch fresh parsley
  • 3.5 oz feta cheese
  • ¼ cup pumpkin seeds toasted
  • ¼ cup extra virgin olive oil
  • 1 large lemon for juice
  • 1 tablespoon dijon mustard
  • to taste Salt and black pepper

Instructions
 

  • If using dried lentils, rinse and simmer in water with a pinch of salt for 12-20 minutes until tender. Drain and cool.
  • Chop cucumbers, tomatoes, and red onion; finely chop parsley and crumble feta.
  • Toast pumpkin seeds in a pan for 3-5 minutes, then cool.
  • Mix dressing ingredients in a jar, shake well.
  • Combine lentils, vegetables, and herbs in a bowl. Pour dressing over and toss. Top with pumpkin seeds and serve.

Notes

Soaking the red onion reduces its harsh flavor; adjust salt and pepper to taste.
Keyword Lentils