Description
This Sexy Lentil Salad is a vibrant, fresh, and hearty dish combining tender green lentils with crisp cucumbers, juicy cherry tomatoes, and fresh herbs, all tossed in a zesty lemon and Dijon mustard dressing. Enhanced with crumbled feta cheese and optional peppery rocket leaves, it makes a perfect light meal or side, ideal for Mediterranean-inspired menus or nutritious everyday dining.
Ingredients
Scale
Lentils and Cooking Ingredients
- 1 cup / 200g dried green lentils (or other lentils; see Note 1 for canned lentils)
- 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 (Note 2)
- 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 just a handful of leafy fronds)
Salad Ingredients
- 250 g / 8oz cherry tomatoes, halved or quartered (Note 3)
- 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!)
- 2 handfuls rocket / arugula lettuce (optional – bed for salad)
Dressing Ingredients
- 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
- Black pepper, to taste
Instructions
- Cook Lentils: Place the lentils, broth (or water with bouillon), water, smashed garlic clove, lemon peel, bay leaf, thyme, and celery rib in a large saucepan over high heat. Bring the mixture to a simmer, then reduce to medium-low heat. Cook uncovered for 20 minutes for firm lentils or 25 minutes if you prefer them softer. Avoid overcooking to prevent mushiness.
- Drain and Rinse: Drain the lentils using a colander. Remove the celery pieces, bay leaf, lemon peel, and thyme sprigs. Quickly rinse the lentils with cool water just to remove any grit, taking care not to wash away the flavor. Set aside to drain fully.
- Prepare Dressing: Combine lemon zest, lemon juice, extra virgin olive oil, Dijon mustard, minced garlic, sugar (if using), salt, and freshly ground black pepper in a jar or sealed container. Shake or whisk vigorously until well emulsified.
- Assemble Salad: In a large bowl, combine the drained lentils, halved or quartered cherry tomatoes, diced cucumbers, finely diced red onion, chopped coriander, chopped parsley, and about half the crumbled feta cheese. Pour most of the dressing over the salad and toss gently to coat all ingredients evenly.
- Serve: Arrange rocket or arugula lettuce leaves on a serving platter if using. Pile the tossed lentil salad on top. Drizzle the remaining dressing over the salad and sprinkle the rest of the crumbled feta cheese on top. Serve immediately. This salad pairs excellently with pita bread for stuffing.
Notes
- Note 1: If using canned lentils, drain and rinse well before using; cooking time is not necessary.
- Note 2: The smashed garlic in the cooking liquid infuses subtle flavor but is removed before serving.
- Note 3: Cherry tomatoes can be halved or quartered depending on size.
- For optional variation, add a handful of rocket leaves inside the salad or serve it as a bed beneath the salad.
- Cooking lentils slightly firm prevents the salad from becoming mushy and maintains texture.
- Prep Time: 15 minutes
- Cook Time: 20-25 minutes
- Category: Salad
- Method: Stovetop
- Cuisine: Mediterranean
Keywords: lentil salad, Mediterranean salad, healthy salad, vegetarian, lentils, feta cheese, lemon dressing
