Description
This Best Mediterranean Lentil Salad is a nutritious and satisfying dish combining protein-packed black or green lentils with fresh cucumbers, bell peppers, herbs, and a tangy lemon-garlic dressing. Ideal as a main or side, it is naturally vegan, gluten-free, and packed with bright, wholesome flavors that improve when made ahead.
Ingredients
Scale
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
Lentils
- 1 cup black or green lentils, rinsed
- 1 bay leaf
- About 3 cups water (for simmering)
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
- Prepare the Lemon-Garlic Dressing: In a large mixing bowl, combine the juice from 2 large lemons, 1 to 2 cloves of finely minced or pressed garlic, a pinch of kosher salt, ground black pepper to taste, and optional 1/2 to 1 teaspoon of Urfa Biber or similar pepper. Slowly whisk in the extra-virgin olive oil until the dressing is emulsified. Taste and adjust seasoning, then set aside for flavors to meld.
- Cook the Lentils: Rinse lentils thoroughly under cold water. Transfer to a pot with bay leaf and about 3 cups of water, ensuring lentils are covered by at least an inch. Bring to a boil over medium-high heat, then reduce to low, cover, and simmer for 20-25 minutes until lentils are tender but not mushy. Drain excess water and remove the bay leaf.
- Dress the Warm Lentils: While still warm, add the cooked lentils to the lemon-garlic dressing bowl. Stir gently so lentils absorb the flavorful dressing. Let the mixture cool for several minutes to develop flavor.
- Add Fresh Vegetables and Herbs: Once lentils have cooled slightly (can still be warm), add cucumber chunks, chopped red and orange bell peppers, sliced green onions, chopped parsley, and chopped mint to the bowl. This gives refreshing crunch and vibrant color.
- Combine and Season the Salad: Gently toss everything to combine evenly, ensuring all ingredients are coated with dressing. Taste and adjust with additional salt, pepper, or lemon juice to brighten flavors.
- Serve or Store: Serve immediately at room temperature or chill in refrigerator for a cooler salad. Store in an airtight container in the fridge for up to 3-5 days. The salad improves in flavor when made ahead.
Notes
- Use black or green lentils as they hold their shape well; avoid red lentils unless using immediately after cooking.
- Rinse lentils before cooking to remove debris and avoid starchiness.
- Do not overcook lentils to prevent mushy texture; they should be tender but firm.
- Dress lentils while still warm for better flavor absorption.
- Let the salad rest at least 30 minutes before serving for flavors to meld.
- Adjust seasoning before serving for optimum taste, adding more lemon juice or salt as needed.
- Make ahead for meal prep—the salad tastes better the next day.
- Serve with warm pita, naan, hummus, or as part of a mezze platter.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Salad
- Method: Stovetop
- Cuisine: Mediterranean
Keywords: Mediterranean lentil salad, black lentils, green lentils, vegan salad, gluten-free salad, lemon dressing, healthy lunch, make-ahead salad
