Lemon and Herb Lentil Salad Recipe
Craving something fresh that doesn’t scream “rabbit food”? This Lemon and Herb Lentil Salad brings flavor and attitude without breaking a sweat.
It’s zesty, hearty, and makes you look like the type who “meal preps” even when you barely do laundry.
Packed with fiber, protein, and sass—this salad hits all the right spots and won’t ghost your gut like dairy does.
Lentils, herbs, and a lemony dressing unite like the Avengers of plant-based cuisine—minus the capes and emotional baggage.
Make it for lunch, potlucks, or to flex on your coworkers with sad desk salads. You deserve better, and so does your Tupperware.
Lemon and Herb Lentil Salad Recipe
A vibrant vegan lentil salad tossed in a lemon-herb vinaigrette, packed with fresh flavor, fiber, and no emotional manipulation—unlike your last date.
Ingredients
- Green or brown lentils – 1 cup dry
- Water – 3 cups
- Cherry tomatoes halved – 1 cup
- Cucumber diced – 1 cup
- Red onion finely chopped – ¼ cup
- Fresh parsley chopped – ½ cup
- Fresh mint chopped – ¼ cup
- Olive oil – 3 tablespoons
- Fresh lemon juice – 2 tablespoons
- Dijon mustard – 1 teaspoon
- Garlic minced – 1 clove
- Salt – ½ teaspoon adjust to taste
- Black pepper – ¼ teaspoon
Instructions
- Rinse lentils under cold water like you’re washing off poor life choices.
- Add lentils and water to a saucepan. Bring to a boil, then simmer uncovered for 18–20 minutes until tender but not mushy.
- Drain and cool lentils. Let them chill while you chop veggies and question your life decisions.
- In a bowl, whisk together olive oil, lemon juice, Dijon, garlic, salt, and pepper until smooth and fancy-looking.
- In a large bowl, combine lentils, tomatoes, cucumber, onion, parsley, and mint. Toss gently like your ex’s apologies.
- Pour dressing over salad and mix well. Let it sit for 10 minutes so flavors mingle like coworkers at mandatory happy hour.
- Serve chilled or at room temperature. It slaps either way.
Notes
Nutritional Values (Per Serving)
- Calories: 290
- Total Fat: 9 g
- Saturated Fat: 1.2 g
- Carbohydrates: 37 g
- Fiber: 13 g
- Protein: 14 g
Vitamins and Minerals (Per Serving)
- Iron: 20%
- Folate: 35%
- Vitamin C: 12%
- Magnesium: 18%
- Vitamin A: 10%
Additional Notes/Tips
- Add avocado for creaminess or quinoa for bonus texture if you’re feeling extra.
- Store leftovers in the fridge for up to 3 days—if you don’t eat it all first.
- Make the dressing in bulk and use it to spice up sad weekday meals.
