Why You’ll Love This Lemon Lentil Salad

• It’s a make-ahead dream. This salad actually improves in flavour after a few hours in the fridge. The lentils soak up the lemony dressing, and all the ingredients get a chance to become best friends. It’s the ultimate lunch prep hero.
• Incredibly versatile and forgiving. Don’t have parsley? Use mint or coriander. Not a fan of feta? Leave it out or swap for toasted nuts. This recipe is a fantastic template you can adapt based on what’s in your fridge.
• A perfect balance of textures and tastes. You get the firm, earthy bite of the lentils, the juicy pop of cherry tomatoes, the crisp crunch of cucumber, and the creamy saltiness of feta—all brought together by that sharp, herby lemon dressing. Every mouthful is a little adventure.
• It genuinely fills you up. Thanks to the protein and fibre-packed lentils, this salad is substantial and satisfying. It’s the opposite of those sad, leafy salads that leave you hungry an hour later.

Ingredients & Tools

• 200 g Puy lentils or brown lentils (see notes below!)
• 1 large lemon, zest and juice
• 3 tbsp extra virgin olive oil
• 1 small red onion, finely diced
• 1 large garlic clove, minced
• 200 g cherry tomatoes, halved or quartered
• 1 medium cucumber, diced
• Large handful fresh flat-leaf parsley, roughly chopped
• 100 g feta cheese, crumbled (optional for a vegan version)
• Salt and freshly ground black pepper to taste

Tools: A medium saucepan, a fine-mesh sieve, a large mixing bowl, a small bowl or jar for the dressing.

The real star here is the lentils—using Puy lentils (French green lentils) is my top tip because they hold their shape beautifully and have a lovely peppery flavour. But honestly, standard brown lentils work just fine too. And please, use the best extra virgin olive oil you have; it makes a world of difference in the dressing.

Serves: 4 as a main | Prep Time: 15 minutes | Cook Time: 20 minutes | Total Time: 35 minutes

Before You Start: Tips & Ingredient Notes

• To rinse or not to rinse? Always give your lentils a good rinse in a sieve under cold water before cooking. This washes away any dust or debris and helps them cook more evenly.
• Don’t overcook the lentils! This is the most common pitfall. You want them to be tender but still have a bit of a bite (al dente). Mushy lentils will turn your salad into a paste. We’re aiming for texture here.
• Zest your lemon first. Before you juice it, always zest your lemon. It’s infinitely easier to zest a whole, firm lemon than a floppy, juiced one. The zest packs a huge aromatic punch that really lifts the entire dish.
• Dice your veg roughly the same size. Try to chop the cucumber, onion, and tomatoes into similar-sized pieces. It makes for a more pleasant eating experience where you get a bit of everything in each forkful.

How to Make Lemon Lentil Salad

Serving Suggestions

Complementary Dishes

• Grilled Halloumi or Chicken — For an extra protein hit, slices of pan-fried halloumi or some simply grilled chicken breast turn this salad into a feast. The salty halloumi is a match made in heaven with the lemony lentils.
• Toasted Flatbread or Pita — There’s something so satisfying about scooping up this salad with warm, soft flatbread. It’s perfect for mopping up every last bit of the dressing.
• A Simple Green Side — If serving to a crowd, a plate of peppery rocket (arugula) dressed with just a little lemon juice provides a light, fresh contrast.

Drinks

• A Crisp Sauvignon Blanc — The citrus notes in a good Sauvignon Blanc will echo the lemon in the salad beautifully, making for a really refreshing pairing.
• Sparkling Water with Lemon — For a non-alcoholic option, nothing beats ice-cold sparkling water with a slice of lemon. It cleanses the palate and enhances the fresh flavours.
• Iced Herbal Tea — A chilled mint or lemon verbena tea is wonderfully light and complements the herby notes in the salad without overpowering them.

Something Sweet

• Lemon Sorbet — Continuing the lemon theme with a light, palate-cleansing sorbet is a fantastic way to end the meal. It feels indulgent but isn’t too heavy.
• Greek Yogurt with Honey and Walnuts — This is a classic for a reason. The creamy, slightly tart yogurt with sweet honey and crunchy nuts is a simple, satisfying dessert.
• Fresh Berries — A bowl of mixed summer berries—raspberries, blueberries, strawberries—is a burst of natural sweetness that feels just right after this wholesome salad.

Top Mistakes to Avoid

• Mistake: Overcooking the lentils. This is the number one error. Mushy lentils will ruin the texture of the entire salad. Always err on the side of slightly undercooked, as they will continue to soften a little as they cool.
• Mistake: Adding the dressing to cold lentils. If you let the lentils go completely cold before dressing them, they won’t absorb the flavour as well. Tossing them while they’re still warm is a game-changer for flavour absorption.
• Mistake: Skipping the salting of the dressing. Season each component. The dressing needs to be properly seasoned on its own before it meets the lentils. Underseasoned dressing leads to a bland salad.
• Mistake: Dicing the vegetables too large. You want everything to be bite-sized so you get a harmonious mix of flavours and textures in every spoonful. Large chunks of cucumber or onion can be overwhelming.

Expert Tips

• Tip: Add a teaspoon of Dijon mustard to the dressing. This isn’t in the core recipe, but it’s a fantastic little hack. The mustard acts as an emulsifier, helping the oil and lemon juice bind together, and adds a subtle, complex background note.
• Tip: Toast your own spices. For a warm, aromatic twist, toast a teaspoon of cumin seeds in a dry pan until fragrant, then grind them and add to the dressing. It adds a wonderful depth that pairs incredibly well with the lentils.
• Tip: Use the lentils as a base for other salads. Once you’ve mastered this lemon dressing, use the same lentil-cooking method as a base for other creations. Think roasted vegetables, different herbs like dill or tarragon, or a tahini-based dressing instead.
• Tip: Make it a day ahead. This salad is truly at its best the next day. The flavours have time to develop and meld into something even more special. Just hold back the fresh herbs and feta until just before serving to keep them bright and fresh.

FAQs

Can I use canned lentils instead?
You absolutely can! It’s a great shortcut. Just be sure to drain and rinse them very thoroughly to remove the canned liquid. Since they’re already cooked, you’ll skip the cooking step entirely. The texture might be a little softer than if you cooked them from dry, but it’s a fantastic time-saver. You’ll need about two 400g cans, drained.

How long does this salad keep in the fridge?
It keeps wonderfully for up to 4 days in an airtight container. The lentils will continue to absorb the dressing, so you might find it benefits from a tiny extra squeeze of lemon juice and a drizzle of olive oil when you serve the leftovers. It’s a brilliant meal-prep option.

Is this salad vegan?
Yes, it is naturally vegan if you simply omit the feta cheese. To add a creamy, salty element back in, you could stir through some chopped, toasted walnuts or almonds, or even a sprinkle of nutritional yeast for a cheesy flavour.

My salad seems a bit dry after sitting. What happened?
The lentils are thirsty little things! They continue to soak up the dressing over time. This is totally normal. Just before serving, give it a taste and add a little more olive oil, lemon juice, or even a tablespoon of water to loosen it up and refresh the flavours.

Can I freeze this Lemon Lentil Salad?
I wouldn’t recommend it, unfortunately. Freezing and thawing will completely destroy the texture of the lentils, cucumbers, and tomatoes, turning them mushy and watery. This is a salad best enjoyed fresh or refrigerated for a few days.