This Lemony Lentil Salad has a bright citrus dressing and is full of crunchy vegetables and fresh herbs! It's perfect when packed for lunch or a picnic. Vegan and gluten-free!
I hesitated with the title of this post but recently learned that "lemony" is a real word. Good thing, as it's fairly evocative of today's recipe!
So, what is lemony lentil salad?
Lentil salad was a summer staple in my house growing up, for good reason. Lentils are very nutrient dense and all of the flavors in this salad get better as they sit. It holds up well in the fridge and is the perfect picnic lunch. In this recipe, bright lemon pairs beautifully with flavorful herbs, olive oil, cucumbers and tomatoes to create a healthy, packable, and refreshing summer salad that's totally plant-based. If you skip dairy feta, this salad also will last when sitting outside at a picnic or potluck meal for a summer holiday.
Do you love lentils? Be sure to check out my roundup post of 21 High Protein Vegan Recipes with Lentils or this recipe for Walnut Lentil Taco Meat!
Lentil FAQ
To prepare brown (or green) lentils for use in a salad, add 1 cup lentils to a medium pot with 2.5 cups water and a pinch of salt. Add any aromatics if using, bring the mixture to a boil, and cook uncovered over medium-low heat until all water is absorbed (about 15-25 minutes).
Yes; some people find that green lentils take longer to cook but in reality it's right around 20 minutes (just like brown lentils). Do not substitute red lentils for brown or green as these have a much faster cooking time. Brown and green lentils are the most commonly found lentils in most stores.
No, this is not recommended as many ingredients in lentil salad (such as tomatoes, cucumbers, and red pepper) are high in water content and thus will not hold after thawing. To prep this recipe ahead, prepare each individual component or use store-bought ingredients.
How to Customize this Recipe (Or Save Time)
There are a few tricks that really take this recipe from good to great.
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- Instead of adding seasonings after cooking, we boil the aromatics (lemon peel, whole garlic, and bay leaves), right alongside the lentils in the pot. Feel free to skip any of these if you do not have them on hand! The dressing itself is still very flavorful.
- To save time, pre-made lentils would be a useful option (Trader Joe's sells some).
- To add variety to your herb selections, feel free to mix in some chopped mint and basil alongside the parsley. Beware that they herbs are very delicate and can bruise easily, so you may not want to add those if you're making this far in advance. Conversely, an addition of sliced kale would hold up very well.
- The lemon herb dressing can be made a few days in advance and just stored in the fridge until you are ready.
Lemon Herb Dressing Details
The dressing is what really helps bring these flavors together. The best news is, it comes together in about a minute and can be made ahead! To prepare, add 2 teaspoon lemon zest, 3 TBS fresh lemon juice, ⅓ cup extra virgin olive oil, 2 grated garlic cloves, 1 teaspoon dried thyme, and ½ teaspoon each salt and pepper to a medium sealable jar. Shake to combine, and then pour over salad ingredients once they're prepared.
I hope you enjoy this Lemony Lentil Salad recipe! Please leave a comment and a rating if you give it a try, I always love hearing your thoughts.
More Picnic-Friendly Salad Recipes
Peach and Tomato Caprese Salad
Roasted Red Pepper Pasta Salad
Lemony Lentil Salad
Ingredients
For salad base:
- 1 cup dried brown lentils
- 2 and ½ cups water or vegetable broth
- 2 cloves garlic grated on a microplane
- 2 inches of lemon peel
- 3 bay leaves
- Pinch of salt and pepper
- 1 cup cherry tomatoes halved
- 1 large cucumber chopped
- 1 large red pepper chopped
- 2 large bunches parsley minced
- ½ cup feta cheese of choice dairy-free as needed, see note to make your own vegan feta
For Lemon Herb Dressing:
- 2 teaspoon lemon zest from one organic lemon (see this tutorial for how to zest)
- 3 TBS fresh lemon juice about ½ of that first lemon
- ⅓ cup extra virgin olive oil
- 2 cloves garlic minced or grated
- 1 teaspoon dried thyme or oregano, or both
- ¼ teaspoon each salt and pepper
Instructions
- Rinse lentils in a fine mesh strainer. In a medium pot, bring water and lentils to a boil along with garlic, lemon peel, bay leaves, salt and pepper. Turn heat down to medium low and simmer uncovered for 20-25 minutes, until water is absorbed. Be sure to check at the 15 min mark (you don't want lentils to get mushy). Stir a few times so they do not stick to the pan.
- Remove lentils from stove and using a spoon, pick out bay leaves, larger garlic pieces, and lemon peel. Add lentils to a large bowl along with tomatoes, cucumber, red pepper, and parsley.
- Prepare dressing by adding all ingredients into a sealable jar and shake until incorporated. Drizzle dressing over lentil/veggie mixture and stir to coat. If using feta, crumble on top of the salad.
- Store lentil salad covered, in the fridge, for 4-5 days.
Sue0523 says
I’ve been making lentil salad for years, and yet it never occurred to me to season the lentils this way. Absolutely delicious and ups the game considerably-love it!
Heidi Altree says
Wow! I’m attending a backyard BBQ this weekend and was stumped on what to bring! I’m going to give this a try!
Emily says
I hope it worked out for you, Heidi! Thanks so much for trying!
R Weis says
Yumm looks fantastic! This will be a great salad for camping/ boating weekends yay!
Emily says
It packs so easily, thank you Aunt Ruthie!!
Curtis Frigon says
Looks like a wonderful summertime dish!
Emily says
I think it would be great for a picnic, thanks for reading!