Dinner

Sexy Lentil Salad Recipe

ByElara Stone February 13, 2026February 13, 2026

Introduction

This Sexy Lentil Salad is a refreshing and vibrant dish that combines tender lentils with fresh vegetables and a zesty lemon dressing. Perfect as a light lunch or a side, it’s packed with flavor and texture, making healthy eating feel indulgent.

A large white oval plate holds a fresh salad with three visible layers: the base layer is bright green arugula leaves spread across the plate, the middle layer has chopped cucumber pieces and halved cherry tomatoes adding a mix of green and red, and the top layer is a mix of small brown lentils, crumbled white cheese, and finely chopped purple onions scattered on top. Two lemon wedges are placed on one side of the plate. Two silver forks rest on the plate with their handles pointing outward. In the background, there are stacked white plates, some folded flatbread, and a small jar with yellow dressing, all set on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 cup / 200g dried green lentils (or other lentils; see note for canned)
1 cup / 200g vegetable or chicken broth (or water + 1 bouillon cube, crumbled)
1 1/2 cups / 375 ml water
1 large garlic clove, smashed
Lemon peel (about 1.5 x 5 cm / 3/4 x 2″)
1 bay leaf, dry or fresh
2 sprigs thyme, or 1/2 tsp dried thyme
1 rib celery, broken into 3 or 4 pieces (or a handful of leafy fronds)
250 g / 8oz cherry tomatoes, halved or quartered
2 cucumbers, cut into quarters then diced
1 red onion, finely diced
¼ cup coriander / cilantro, finely chopped
¼ cup parsley, finely chopped
90 g / 3 oz feta, crumbled (or more to taste)
2 handfuls rocket / arugula lettuce (optional, for serving bed)
2 tsp lemon zest
2 tbsp lemon juice
1/3 cup / 85 ml extra virgin olive oil
1 tsp Dijon mustard
1 garlic clove, minced
1 tsp sugar (optional)
½ tsp salt and black pepper, to taste

Instructions

Step 1: Place the lentils, broth, water, smashed garlic, lemon peel, bay leaf, thyme, and celery in a large saucepan over high heat. Bring to a simmer, then reduce to medium-low heat. Cook for 20 minutes for firm lentils or 25 minutes for softer ones. Avoid overcooking to prevent mushiness.
Step 2: Drain the lentils in a colander, removing the celery, lemon peel, bay leaf, and thyme sprigs. Rinse the lentils very briefly to remove any grit, taking care not to wash away the flavor. Set aside.
Step 3: Combine the lemon zest, lemon juice, olive oil, Dijon mustard, minced garlic, sugar (if using), salt, and black pepper in a jar. Shake well until the dressing emulsifies.
Step 4: In a large bowl, mix the cooked lentils with cherry tomatoes, cucumbers, red onion, coriander, parsley, and some of the crumbled feta. Pour most of the dressing over the mixture and toss gently to combine.
Step 5: Arrange the rocket or arugula lettuce on a serving platter. Pile the lentil salad on top, drizzle with the remaining dressing, and sprinkle the remaining feta over the salad. Serve immediately, optionally with pita bread for stuffing.

Tips & Variations

For a quicker option, use canned lentils; just rinse and drain them well before mixing.
Add chopped roasted red peppers or olives for extra flavor and color.
Substitute feta with goat cheese or omit for a dairy-free salad.
Let the salad rest for 20 minutes before serving to allow flavors to meld.

Storage

Store the salad in an airtight container in the refrigerator for up to 3 days. Keep the dressing separate if you prefer the salad less soggy. To reheat, serve cold or at room temperature; microwaving is not necessary and may soften the vegetables too much.

How to Serve

The image shows a fresh lentil salad served on a large white oval plate placed on a white marbled surface. The salad has several layers starting with a base of green arugula leaves. On top, there is a layer of small green lentils scattered evenly. Mixed in this are bright red cherry tomato halves and chopped pieces of light green cucumber. Bits of chopped purple onion and crumbled white cheese are sprinkled across the salad, adding texture and color contrast. Two lemon wedges are placed on one side of the plate. A fork rests on the right side of the plate, partly inside the salad. The overall look is bright and fresh with a mix of green, red, white, and purple colors. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use red or brown lentils instead of green lentils?

Yes, you can substitute red or brown lentils, but cooking times may vary. Red lentils cook faster and tend to become softer, which could change the salad’s texture.

What can I serve with this lentil salad?

This salad pairs wonderfully with pita bread, grilled meats, or as a side to roasted vegetables. It also works well as a light main course on its own.