Easy Lentil Salad

This lentil salad recipe is everyone’s favorite: bursting with flavor and texture contrasts! It’s the perfect side dish or lunch idea.

There’s nothing quite like the humble lentil. And one of our favorite ways to use it? This easy lentil salad recipe! It takes everything that’s good about this protein-packed legume and makes it sing. The flavor pops with tangy and savory notes, pairing tender lentils with a zippy white wine vinegar Dijon dressing, crunchy cucumber, fresh tomatoes, and salty feta. It stays flavorful in the fridge for days, making leftovers even better!

Types of lentils

Brown lentils are the most “standard” varieties when you think of lentils. They cook quickly and tend to fall apart when cooked instead of hold their shape. They’re brown in color and have a flat, lens-like shape. What other types of lentils work for this recipe?

• You can substitute green lentils for brown lentils. Green lentils have a more peppery flavor than brown lentils.
• French lentils or black lentils are smaller and hold their shape when cooked. Cook until tender using the instructions below. These also work here, though we prefer the flavor with brown lentils.
• Avoid red lentils. Red lentils break down quickly and become mushy; they’re best for soups and stews.

This lentil salad recipe is…

Vegetarian and gluten-free. For vegan and plant-based, omit the feta.

Ingredients

• 1 ½ cups dry brown lentils
• 4 cups vegetable broth
• 1 teaspoon kosher salt, divided
• 1 cup quartered cherry tomatoes (5 ounces)
• 1 cup finely diced English cucumber (½ cucumber)
• ¼ cup finely diced red onion
• ¼ cup sun-dried tomatoes (packed in oil), roughly chopped
• 2 cups baby arugula (or chopped spinach)
• 2 Tbsp white wine vinegar
• 2 Tbsp olive oil
• 2 Tbsp neutral oil (grapeseed, vegetable or canola oil)
• ½ tablespoon granulated sugar
• ½ tablespoon Dijon mustard
• 1 teaspoon dried oregano 
• ½ teaspoon garlic powder
• ¼ cup feta cheese, to garnish (optional)

1. In a large saucepan, simmer the lentils with the broth and ½ teaspoon kosher salt for 15 to 20 minutes until tender. Drain them into a colander, then let them sit for 5 minutes to cool.
2. Meanwhile, prepare the tomatoes, cucumber, red onion, and sundried tomatoes as noted above.
3. In a medium bowl, whisk together the white wine vinegar, olive oil, neutral oil, granulated sugar, Dijon mustard, oregano, garlic powder, and ½ teaspoon kosher salt.
4. When the lentils are cooled, mix them in a large bowl with the dressing and the tomatoes, cucumber, red onion, sundried tomatoes, and arugula. If desired, add the feta cheese (if serving without feta, taste and add a few pinches of salt if necessary). Serve immediately or refrigerate for up to 5 days.