Dessert

Mediterranean Lentil Salad Recipe

Name: Mediterranean Lentil Salad Recipe
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Cuisine: Mediterranean
Ingredients: Juice from 2 large lemons; 1 to 2 large garlic cloves, finely minced or pressed; Kosher salt, as desired; Ground black pepper, to preference; 1/2 to 1 tsp Urfa Biber, Aleppo pepper, or red pepper flakes (optional); 1/3 cup extra-virgin olive oil; 1 cup black or green lentils, rinsed; 1 bay leaf; About 3 cups water (for simmering); 1 English cucumber, cut into chunks; 1 red bell pepper (raw or roasted), chopped; 1 orange bell pepper, chopped; 2 green onions, sliced; 1/2 cup fresh parsley, chopped; 1/2 cup fresh mint leaves, chopped

ByMatteo Rossi October 21, 2025October 21, 2025

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Introduction

Lentil salads are a smart, nutritious choice that combine hearty legumes with fresh Mediterranean flavors. This Mediterranean Lentil Salad features protein-packed lentils, crisp vegetables, fragrant herbs, and a bright lemon-garlic dressing. It’s satisfying enough to serve as a main dish or a vibrant side, and it improves beautifully after sitting for a while.

A white plate is layered with a base of cooked green lentils, scattered evenly across the surface. On top are sliced green cucumbers with smooth edges, halved red cherry tomatoes showing their juicy interiors, and whole green olives placed randomly. Thin rings of purple-red onion are spread over the salad, adding a sharp contrast in color. Small white cubes of feta cheese are dotted throughout, some with light seasoning on top. The whole dish is sprinkled with finely chopped green herbs and a light drizzle of dressing, placed on a white marbled texture background with sprigs of parsley around the plate. photo taken with an iphone --ar 4:5 --v 7

Ingredients

For the lemon dressing: Juice from 2 large lemons
1 to 2 large garlic cloves, finely minced or pressed
Kosher salt, as desired
Ground black pepper, to preference
1/2 to 1 tsp Urfa Biber, Aleppo pepper, or red pepper flakes (optional)
1/3 cup extra-virgin olive oil
For the lentils: 1 cup black or green lentils, rinsed
1 bay leaf
About 3 cups water (for simmering)
For the salad mix: 1 English cucumber, cut into chunks
1 red bell pepper (raw or roasted), chopped
1 orange bell pepper, chopped
2 green onions, sliced
1/2 cup fresh parsley, chopped
1/2 cup fresh mint leaves, chopped

Instructions

Step 1: In a large mixing bowl, combine the lemon juice, minced garlic, a pinch of kosher salt, black pepper to taste, and the optional Urfa Biber or red pepper flakes. Slowly whisk in the olive oil until the dressing is emulsified. Taste and adjust seasoning, then set aside to let the flavors meld.
Step 2: Rinse the lentils thoroughly under cold water. Place them in a pot with the bay leaf and about 3 cups of water, ensuring the lentils are covered by at least an inch. Bring to a boil over medium-high heat, then reduce to low, cover, and simmer for 20 to 25 minutes until tender but still firm. Drain excess water and remove the bay leaf.
Step 3: While the lentils are still warm, add them to the bowl with the prepared lemon-garlic dressing. Stir gently to let the lentils absorb the dressing. Let the mixture cool for several minutes.
Step 4: When the lentils have cooled slightly, add the cucumber chunks, chopped red and orange bell peppers, sliced green onions, chopped parsley, and chopped mint to the bowl. This adds freshness, crunch, and color.
Step 5: Toss everything gently to combine and ensure the dressing coats all ingredients. Taste and adjust with more salt, pepper, or lemon juice for brightness as needed.
Step 6: Serve immediately at room temperature or chill in the refrigerator for a cooler salad. The salad stores well in an airtight container in the fridge for up to 3 days.

Tips & Variations

Use black or green lentils to keep the salad’s texture firm; red lentils become mushy when cooked.
Substitute Urfa Biber with Aleppo pepper, red pepper flakes, or smoked paprika for a smoky heat.
Regular cucumbers can replace English cucumbers—just peel and seed them first.
Swap parsley and mint with dill, cilantro, or basil for different herbal notes.
Use lime juice or white wine vinegar if you don’t have lemons, but lemon juice is preferred for authentic flavor.
Let the salad sit for at least 30 minutes before serving to allow flavors to meld.

Storage

Store the salad in a covered airtight container in the refrigerator for up to 5 days. The flavors improve after resting, so it’s perfect for make-ahead meal prep. Serve cold or allow to come to room temperature for about 15-20 minutes before eating. Stir and adjust seasoning if needed after storage.

How to Serve

A close-up view of a layered salad in a white bowl with blue patterns; the bottom layer is a bed of brown lentils, topped unevenly with bright yellow and red halved cherry tomatoes, dark purple olives, chopped cucumber pieces with green skin and light green flesh, small crumbles of white feta cheese, and thin slices of purple-red onion scattered all over. The salad is garnished with small green herb bits, all on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use red lentils instead of black or green?

Red lentils cook faster and tend to become mushy, so they’re not ideal for this salad. If you use red lentils, cook them just until barely tender and use immediately to avoid a mushy texture.

Do I have to use fresh herbs?

Fresh herbs provide the best flavor and brightness for this salad. Dried herbs won’t deliver the same fresh taste, so it’s best to stick with fresh parsley, mint, or your preferred herbs.