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Chef Mise
Lentil salad with cucumber, tomato, herbs, and lemon dressing

Mediterranean Lentil Salad

Meal-prep friendly lentil salad with real crunch and a bright dressing that keeps it clean.

Total: 40 minActive: 20 minDifficulty: EasyYield: 6 Servings

Timing note: 40 mins

VeganGluten-FreeMediterranean

The Key Move

Cook lentils until just tender, then drain well--structure is what makes this salad satisfying.

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The Setup

  • Saucepan
    3–4 qt
  • Colander
  • Mixing Bowl

The Mise en Place

5 of 11

Your prep station before cooking begins

The Protein (0/1)

1½ cupsgreen lentils(rinsed)

Aromatics (0/1)

½ wholered onion(finely diced)

Seasoning (0/2)

1½ tspkosher salt(to taste)

Dressing (0/3)

¼ cupsolive oil

My salad tastes a bit muddy or dull.

Ah, a common one! Lentils need a little zip to shine. Try adding another tablespoon of lemon juice and a good pinch of salt. That acid and seasoning will wake up all those lovely f…

My lentils turned to mush!

Don't worry, it happens. They just got a little too much love in the pot. Next time, start tasting them around the 16-minute mark. Pull them off as soon as they're tender – we want…

Chef's Notes

Storage

Refrigerate up to 5 days. Brighten leftovers with a squeeze of lemon.

The Method

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