This Mediterranean Lentil Salad is simple to make and is packed with black lentils, crisp vegetables, and a simple lemon vinaigrette. It stays fresh in the refrigerator for days, making it the perfect lunch all week.
When it comes to make-ahead lunches, it is hard to beat bean salads like my Butter Bean Salad and Tuscan Cannellini Bean Salad. They are delicious, easy to make, and get better as they sit in the refrigerator!
And this Mediterranean Black Lentil Salad is no exception. It is packed with fresh vegetables like cucumber and parsley and is tossed in a simple lemon vinaigrette for a fresh salad that you can enjoy all week long.
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Why You'll Love This Recipe
- This recipe only requires 9 simple ingredients.
- And it gets better as it sits in the refrigerator.
- This Mediterranean Black Lentil Salad is vegan and gluten-free, so anyone can enjoy it!
- It is packed with plenty of fresh vegetables and so much flavor.
- And most importantly, it is absolutely delicious.
Ingredients
Black Lentils: I love to keep a variety of lentils on hand for dishes like my Instant Pot Lentil Soup or Lentil Chili! For this salad, I really love black lentils, which are also called Beluga lentils. They hold their shape and texture better than most types of lentils.
Curly Parsley: I wanted this salad to have all of the flavors of my favorite Grain-Free Tabbouleh, so curly parsley is a must!
Persian Cucumbers: Persian cucumbers have less water and more flavor than English cucumbers. But if you can't find Persian cucumbers, you can use half of an English cucumber. Just be sure to scoop the seeds out.
Lemon Juice: The dressing for this Mediterranean Black Lentil Salad is just lemon juice and olive oil, so use fresh lemon juice, please!
Instructions
Step 1. Bring 5 cups of water to a boil.
Add a pinch of salt and black lentils and bring the mixture back to a boil.
Then, reduce the heat to low and simmer the lentils until they are tender, 15-20 minutes.
Drain the lentils using a fine mesh strainer and run them under cold water until they are cool to the touch.
Step 2. Add the cooked lentils, chopped parsley, cucumbers, tomatoes, and red onion to a large bowl.
Top with extra virgin olive oil, lemon juice, salt, and pepper, and toss everything together until well combined.
Serve!
What to Serve it With
Recipe FAQs
Store the salad in an airtight container in the refrigerator for up to 4 days.
Black lentils hold their shape and texture better than most other types of lentils. So, they are ideal for things like salads!
If you can't find black lentils, French lentils are a great substitute.
Expert Recipe Tips
If you can't find black lentils, which are also called Beluga lentils, French lentils make a great substitute! I do not recommend any other type of lentil for this recipe. French and black lentils both hold their shape better than most other types of lentils!
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📖 Recipe
Mediterranean Lentil Salad
Equipment
- 1 2-Quart Pot
- 1 Fine Mesh Strainer
- 1 Cutting Board
- 1 Chefs Knife
Ingredients
- 1 Cup Black Lentils See Note!
- 4 Cups Chopped Curly Parsley Leaves 1 large bunch
- 2 Medium Persian Cucumbers, chopped into ½ inch cubes
- 1 Large Roma Tomato, seeded and chopped into ½ inch cubes
- ½ Medium Red Onion, finely chopped
- ¼ Cup Fresh Lemon Juice
- ¼ Cup Extra Virgin Olive Oil
- ¾ teaspoon Kosher Salt Use less if using table salt!
- Black Pepper to Taste
Instructions
- Bring 5 cups of water to a boil in a 2-Quart saucepan over medium-high heat. Add a pinch of salt and the lentils and bring the mixture to a boil. Then, reduce the heat to low and simmer the lentils until they are tender, 15-20 minutes.1 Cup Black Lentils
- Pour the mixture through a fine mesh strainer to drain the water, then run the lentils under cold water until they are cool to the touch.
- Into a large bowl, add lentils, parsley, cucumber, tomato, and red onion.4 Cups Chopped Curly Parsley Leaves, 2 Medium Persian Cucumbers, chopped into ½ inch cubes, 1 Large Roma Tomato, seeded and chopped into ½ inch cubes, ½ Medium Red Onion, finely chopped
- Add lemon juice, olive oil and salt and pepper on to the vegetables, the toss the lentil salad together until everything is well combined.¼ Cup Fresh Lemon Juice, ¾ teaspoon Kosher Salt, Black Pepper to Taste, ¼ Cup Extra Virgin Olive Oil
- Serve immediately or store in the refrigerator for up to 5 days.
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