Delicious Vegan Lentil Salad Recipe - Make Yours Today

Craving something hearty yet fresh for your weekday lunches? Look no further! This vegan lentil salad is your new go-to. It’s a vibrant mix of tender lentils, crunchy veggies, and fresh herbs, all tossed in a bright lemon-garlic dressing. Think of it as a flavor explosion that keeps you feeling full and satisfied without weighing you down.
This isn’t just any `lentil salad recipe`; it's a powerhouse of nutrition that’s incredibly versatile. It’s high in protein and fiber, making it a fantastic choice whether you’re looking for a light lunch, a satisfying side, or a base for a bigger meal. Plus, it’s a dream for meal prep, holding up beautifully in the fridge for days, and perfect for those warm-weather days when you don't want to turn on the oven.
In this article, we’ll walk you through the exact recipe for this delicious `salad`, show you how to cook lentils perfectly every time (no mushy lentils here!), dive into its amazing health benefits, share our best `meal prep` tips, and even suggest where you can find similar `lentil salad ideas` when you’re eating out. Ready to transform your lunch game? Let’s get cooking!

Ingredients

• For the Lentil Salad:
• 1 cup (200g) brown or green lentils, rinsed and sorted
• 3-4 cups (720-960ml) water or vegetable stock (for cooking lentils)
• 1 large cucumber, diced
• 1 red bell pepper, diced
• 1 pint (about 2 cups) cherry tomatoes, halved or quartered
• ½ red onion, finely minced (optional: soak in cold water for 10 minutes to reduce sharpness)
• ½ cup fresh parsley, chopped
• ¼ cup fresh mint or dill, chopped
• For the Lemon-Garlic Dressing:
• ¼ cup (60ml) extra virgin olive oil
• 3 tablespoons fresh lemon juice
• 1 teaspoon Dijon mustard
• 1 teaspoon maple syrup or agave (optional, for a touch of sweetness)
• 2 cloves garlic, minced
• ½ teaspoon sea salt, or to taste
• ¼ teaspoon black pepper, or to taste
• Optional Toppers:
• ¼ cup crumbled feta cheese or vegan feta
• ¼ cup toasted nuts or seeds (e.g., walnuts, almonds, sunflower seeds)

Directions

1. Cook and Cool the LentilsRinse & Sort: Place the rinsed lentils in a medium saucepan. Pick out any small stones or debris.
2. Add Liquid: Pour in 3-4 cups of water or vegetable stock. The ratio is generally 1 cup lentils to 3-4 cups liquid.
3. Simmer: Bring the mixture to a boil over medium-high heat, then reduce heat to low, cover, and simmer for 15-25 minutes. Cooking time can vary depending on the type of lentil; brown lentils usually take less time than green or Puy lentils.
4. Test for Doneness: Lentils are ready when they are tender but still hold their shape, similar to al dente pasta. They should not be mushy.
5. Drain & Cool: Once cooked, drain the lentils thoroughly. If you’re in a hurry, you can rinse them briefly under cool water to stop the cooking process, then drain again. Let them cool completely before mixing into the salad. This prevents them from wilting the fresh herbs and veggies. You can even cook them a day ahead!
6. Chop the Veggies and Herbs
   1. While the lentils cool, prepare your vegetables. Dice the cucumber and bell pepper into small, bite-sized pieces. Halve or quarter the cherry tomatoes.
   2. Finely mince the red onion. If you're sensitive to the sharpness of raw onion, place the minced onion in a small bowl of cold water for 10 minutes, then drain well before using.
   3. Chop the fresh parsley and mint (or dill).
7. Whisk the Lemon-Garlic Dressing
   1. In a small jar with a lid or a small bowl, combine the olive oil, fresh lemon juice, Dijon mustard, maple syrup (if using), minced garlic, salt, and pepper.
   2. Whisk vigorously or shake the jar until the dressing is well combined and emulsified.
   3. Taste the dressing. It should be bright, slightly tangy, and just salty enough to awaken the flavors. Adjust seasoning as needed.
8. Toss Everything Together
   1. In a large mixing bowl, combine the cooled lentils, diced cucumber, bell pepper, cherry tomatoes, minced red onion, and chopped fresh herbs.
   2. Pour the prepared lemon-garlic dressing over the salad ingredients.
   3. Gently toss everything together until all ingredients are evenly coated with the dressing.
   4. If using, stir in the optional crumbled feta (or vegan feta) and toasted nuts or seeds.
   5. Taste the salad and adjust salt, pepper, or a squeeze of extra lemon juice if desired.
9. Serve
   1. Serve your Mediterranean Lentil Salad right away at room temperature, or chill it in the fridge for at least 30 minutes for flavors to meld.
   2. This salad is delicious on its own, served over a bed of fresh greens, tucked into a warm pita, or as a vibrant side dish to your favorite main course.