Why You’ll Love This Lentil and Veggie Salad

• It’s a true make-ahead marvel. This salad honestly tastes better the next day. The lentils soak up the dressing, the veggies stay wonderfully crisp, and all the flavors meld together into something truly special.
• It’s a textural dream. You get the tender bite of the lentils, the juicy pop of cherry tomatoes, the crisp crunch of cucumber and bell pepper, and the creamy softness of avocado—all in one forkful. It’s never, ever mushy.
• It’s endlessly adaptable. Got some feta cheese? Crumble it in. Love fresh herbs? Pile them on. This recipe is a fantastic template that welcomes your own creative twists.
• It’s genuinely satisfying. Thanks to the protein and fiber from the lentils, this salad is surprisingly filling. It’s a meal that powers you through your afternoon without that heavy, sluggish feeling.

Ingredients & Tools

• 1 cup brown or green lentils, rinsed
• 2 ½ cups water or vegetable broth
• 1 large English cucumber, diced
• 1 pint cherry or grape tomatoes, halved
• 1 red bell pepper, finely diced
• ½ red onion, finely diced
• 1 ripe avocado, diced
• ½ cup chopped fresh parsley
• ¼ cup chopped fresh mint
• ⅓ cup extra virgin olive oil
• Juice of 2 lemons (about ¼ cup)
• 1 tbsp Dijon mustard
• 1 small garlic clove, minced
• ½ tsp salt, plus more to taste
• ¼ tsp black pepper

Tools: A medium saucepan, a fine-mesh strainer, a large mixing bowl, a small bowl or jar for the dressing, a sharp knife, and a cutting board.

The quality of your ingredients really shines here. Using a good, robust extra virgin olive oil and fresh, juicy lemons for the dressing makes all the difference—it’s the simple things, honestly.

Serves: 4 as a main | Prep Time: 20 minutes | Cook Time: 20 minutes | Total Time: 40 minutes

Before You Start: Tips & Ingredient Notes

• Which lentils are best? I highly recommend brown or green lentils for this recipe. They hold their shape beautifully after cooking, unlike red lentils which tend to turn to mush. The trick is to find ones that stay distinct and tender.
• Don’t overcook the lentils! This is the single most important step. You want them to be cooked through but still have a slight bite (al dente). Mushy lentils will make your salad soggy. We’ll test them as they cook.
• Dice your veggies uniformly. Try to cut the cucumber, bell pepper, and onion into similar-sized pieces. This isn’t just for looks—it ensures you get a little bit of everything in each bite, creating a perfect harmony of flavors and textures.
• Wait to add the avocado. If you’re making this salad ahead of time, hold off on dicing the avocado until just before serving. This keeps it from turning brown and maintains that lovely bright green color and creamy texture.

How to Make Lentil and Veggie Salad

Serving Suggestions

Complementary Dishes

• Grilled Halloumi or Chicken — For a protein boost, serve this salad alongside slices of pan-fried halloumi cheese or some simply grilled chicken breast. The salty, savory notes are a fantastic contrast to the fresh salad.
• Crusty Bread or Pita — A thick slice of sourdough or warm, soft pita bread is perfect for scooping up every last bit of the lemony dressing and those delightful lentils. It turns the meal into something truly comforting.
• Simple Quinoa or Couscous — For an even heartier grain bowl situation, spoon the salad over a bed of fluffy quinoa or couscous. It’s an easy way to stretch the meal and add another layer of texture.

Drinks

• A Crisp Sauvignon Blanc — The bright, citrusy notes in a good Sauvignon Blanc mirror the lemon in the dressing beautifully, making each bite and sip feel incredibly refreshing.
• Sparkling Water with Lemon — For a non-alcoholic option, nothing beats ice-cold sparkling water with a squeeze of fresh lemon. The bubbles cleanse the palate and enhance the salad’s zingy flavor profile.
• Iced Herbal Tea — A chilled mint or lemon verbena tea complements the fresh herbs in the salad without overpowering them. It’s light, fragrant, and utterly delightful.

Something Sweet

• Lemon Sorbet — Continuing the citrus theme, a small scoop of tangy, palate-cleansing lemon sorbet is the perfect, light way to end the meal. It feels sophisticated and simple all at once.
• Fresh Berries with Whipped Cream — A bowl of mixed summer berries—raspberries, blueberries, strawberries—with a dollop of lightly sweetened whipped cream is a classic, effortless dessert that never fails to please.
• Dark Chocolate Almond Clusters — For just a hint of sweetness, a few pieces of good quality dark chocolate with almonds provide a satisfying, rich finish that contrasts nicely with the salad’s freshness.

Top Mistakes to Avoid

• Mistake: Overcooking the lentils. This is the number one way to end up with a sad, mushy salad. Set that timer and check for doneness early. You want them to be tender but still hold their shape.
• Mistake: Adding hot lentils to the veggies. If the lentils are too hot, they’ll wilt the delicate vegetables like the parsley and mint, and can even start to “cook” the cucumber a little. Let them cool down first—I’ve learned this the hard way!
• Mistake: Skipping the salting of the dressing. The lentils and vegetables need a good amount of seasoning to really sing. Your dressing should taste a tiny bit too salty on its own; once it’s distributed over the whole salad, it will be perfectly balanced.
• Mistake: Dressing the salad hours in advance. While the salad benefits from sitting, if you add the avocado too early, it will brown and become unappealing. Add the avocado and final toss of dressing at the last minute for the best presentation.

Expert Tips

• Tip: Toast your lentils. For an even deeper, nuttier flavor, try toasting the rinsed and drained lentils in the dry saucepan for a minute or two over medium heat before adding the liquid. You’ll smell a wonderful aroma—it adds a whole new dimension.
• Tip: Massage your onions. If you’re sensitive to the sharp bite of raw red onion, soak the diced onion in a bowl of cold water with a splash of vinegar for 10 minutes before adding it to the salad. This tames the harshness significantly.
• Tip: Use the dressing as a marinade. Making grilled chicken or halloumi to go with this? Use a tablespoon or two of the dressing to marinate it for 15 minutes before cooking. It infuses the protein with the same lovely lemon-herb flavor.
• Tip: Add a pinch of sugar. If your tomatoes aren’t at their peak sweetness, a tiny pinch of sugar stirred into the dressing can help balance the acidity of the lemon and bring out the natural flavors of the vegetables.

FAQs

Can I use canned lentils instead?
Absolutely, you can! It’s a great shortcut. Just be sure to drain and rinse one can (about 15 oz) of lentils very well to remove the canning liquid. Since they’re already cooked, you’ll skip the cooking step entirely. The texture might be a little softer than lentils you cook yourself, but it still works wonderfully. This can cut your total time down to just about 15 minutes.

How long does this salad keep in the fridge?
It keeps surprisingly well! Without the avocado, it will stay fresh and delicious for up to 4 days in an airtight container. The flavors really do meld and improve. If you’ve already added the avocado, it’s best eaten within a day, as the avocado will start to brown and soften too much. The lemon juice in the dressing does help slow the browning, but it’s not a perfect fix.

Can I make this salad vegan?
It already is! This recipe is naturally vegan as written. Just double-check that your Dijon mustard doesn’t contain any hidden non-vegan ingredients (most major brands are fine). It’s a fantastic, protein-packed option for plant-based eaters and is always a hit at potlucks where dietary restrictions are a consideration.

What other herbs can I use?
You can get really creative here. While parsley and mint are the classic base, feel free to experiment. Dill is fantastic with lentils and lemon. A bit of chopped tarragon adds a lovely anise-like note. Or, if you have a lot of basil, that would work beautifully too. Just keep the total volume of fresh herbs roughly the same (about ¾ cup chopped) so you get that fresh, garden-like flavor in every bite.

My salad seems a bit dry after chilling. What should I do?
This can happen as the lentils continue to absorb the dressing. No worries—it’s an easy fix! Just before serving, give it a good stir and drizzle a little extra olive oil and a fresh squeeze of lemon juice over the top. Toss it gently, and it will be revitalized. Taste it again and add another pinch of salt if needed. It’ll be as good as new.