Name: Sexy Lentil Salad Recipe
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Cuisine: Mediterranean
Ingredients: 1 cup / 200g dried green lentils (or other lentils; see Note 1 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 (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 a handful of leafy fronds); 250 g / 8 oz 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 cheese, crumbled (or more to taste); 2 handfuls rocket/arugula lettuce (optional, as bed for salad); 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

Jump to Recipe

Introduction

This Sexy Lentil Salad is a vibrant and flavorful dish perfect for a light lunch or a refreshing side. Packed with fresh vegetables, herbs, and a zesty lemon dressing, it’s both satisfying and wholesome. Whether you serve it on a bed of arugula or stuff it into pita bread, it’s sure to please.

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 just 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)
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

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 texture. Avoid overcooking to prevent mushiness.
Step 2: Drain the lentils in a colander. Remove the celery, lemon peel, bay leaf, and thyme sprigs. Rinse the lentils quickly to remove any grit but avoid washing away flavor. Set aside.
Step 3: In a jar, combine lemon zest, lemon juice, olive oil, Dijon mustard, minced garlic, sugar (if using), salt, and black pepper. Shake well to make the dressing.
Step 4: In a large bowl, mix the lentils, cherry tomatoes, cucumber, red onion, coriander, parsley, and some of the crumbled feta. Pour over most of the dressing and toss gently to combine.
Step 5: Arrange rocket or arugula on a serving platter. Pile the lentil salad on top. Drizzle with the remaining dressing and sprinkle with the rest of the feta. Serve immediately, optionally with warm pita bread to stuff the salad in.

Tips & Variations

Use canned lentils to save time; simply rinse and drain them well before combining with other ingredients.
Add toasted walnuts or pine nuts for extra crunch and flavor.
Swap rocket/arugula for baby spinach or mixed greens based on your preference.
Include a pinch of smoked paprika or chili flakes in the dressing for a spicy kick.
If you prefer a vegan version, omit feta or replace it with crumbled tofu or a vegan cheese alternative.

Storage

Store the lentil salad in an airtight container in the refrigerator for up to 3 days. Keep the dressing separate if possible to maintain freshness and crunch. Before serving, toss the salad again and adjust seasoning if needed. This salad is best served chilled or at room temperature; avoid reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use canned lentils instead of dried?

Yes, canned lentils are a convenient alternative. Rinse and drain them thoroughly, then add directly to the salad, skipping the cooking step.

How do I prevent the lentils from becoming mushy?

Cook the lentils gently and keep an eye on them. Remove them from heat as soon as they’re tender but still hold their shape, typically around 20 minutes for green lentils. Avoid overcooking and stirring too much during cooking.