This Summer Lentil Salad is one of those recipes I always forget how much I love, until I make it again. It’s fresh, full of flavor, visually stunning, and comes together with simple ingredients I usually have on hand. The protein-packed lentils keep it filling without being heavy, and they’re one of the most budget-friendly ingredients I keep in my pantry. If you’re looking for a lentil salad recipe that works for meal prep and summer potlucks alike, you’ll love this one.
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Easy Recipe for Lentil Salad
This lentil salad brings together so many textures and flavors in the best way: tender brown lentils, juicy cherry tomatoes, crunchy bell pepper and cucumber, and creamy bits of feta, all tossed in a punchy homemade lemon vinaigrette. It holds up amazingly for meal prep, so I can eat it for lunch a few days in a row, and it somehow tastes even better by day two. The lemony dressing soaks into the tender lentils, and the creamy feta brings the salty kick I always crave. And if you’ve got odds and ends in the fridge, toss them in…it all works here!
I chose to use a yellow bell pepper for flavor and color, but feel free to use any type of bell pepper. Green bell peppers are usually cheaper than the red, orange, or yellow ones, so if you’re looking to save a little, go green! They have a slightly more bitter flavor, but they’ll still add great crunch and hold up well in this summer salad.
Summer Lentil Salad
- 3 cups water ($0.00)
- 1 cup brown lentils (uncooked and rinsed, (180g) $0.77*)
- 1 lemon (juice and zest, $0.58**)
- 1 Tbsp red wine vinegar ($0.09)
- 1 tsp Dijon mustard ($0.02***)
- 1 tsp granulated sugar ($0.01)
- ½ tsp salt ($0.02)
- ½ tsp black pepper (freshly cracked, $0.08)
- ⅛ cup vegetable oil ($0.08)
- ½ English cucumber (small dice (180g, 1.25 cups) $0.49)
- 1 yellow bell pepper (small dice (180g, 1.25 cups) $1.48)
- 10 oz cherry tomatoes (halved (283g) $2.54)
- ¼ cup feta cheese (crumbled, (30g) $0.67)
- 5 oz fresh spinach (142g, $0.99)
- 2 green onions (sliced, $0.28)
Gather and prepare all ingredients.
Bring 3 cups of water to a simmer in a medium pot. Once it’s at a simmer, add the rinsed lentils. Let the pot return to a simmer and place a lid tilted on top. Allow the lentils to simmer for about 15 minutes. After 15 minutes, taste the lentils to test the texture. They should be tender but not mushy. Drain the lentils in a colander and rinse with cold water to cool.
While the lentils are cooking, make the vinaigrette. Whisk the lemon juice, zest, red wine vinegar, Dijon, sugar, salt, and pepper in a small bowl until combined.
While constantly whisking, slowly pour the oil into the bowl until smooth. Set aside.
To make the salad, in a large bowl, add the cooked lentils, cucumbers, bell pepper, and cherry tomatoes. Fold until combined.
Add the feta, spinach, and green onions, then fold again.
Drizzle the salad with the vinaigrette and fold to combine.
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Medium Pot with Lid
Colander
Small Bowl
Whisk
Large Bowl
**Dijon mustard helps emulsify the vinaigrette and helps hold the oil and vinegar together. Don’t skip it!
***You can use 2-3 Tbsp of bottled lemon juice instead of squeezing a fresh lemon. Just keep in mind you’ll miss out on the brightness and aroma from the fresh lemon zest if you go that route.
Serving: 1servingCalories: 200kcalCarbohydrates: 26gProtein: 11gFat: 6gSodium: 308mgFiber: 11g
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how to make Summer Lentil Salad step-by-step photos
Gather all of your ingredients.
Cook the lentils: Add 3 cups of water to a medium pot and bring it to a simmer. Once the water is simmering, add 1 cup rinsed brown lentils. Let the pot return to a simmer and place a lid tilted on top. Simmer the lentils for 15 minutes.
After 15 minutes, taste the lentils to test the texture. They should be tender but not mushy. Drain the lentils in a colander and rinse with cold water to cool.
Make the vinaigrette: Add the lemon juice and zest from 1 lemon, 1 Tbsp red wine vinegar, 1 tsp Dijon mustard, 1 tsp sugar, ½ tsp salt, and ½ tsp black pepper to a small bowl.
Whisk well to combine. Now, while constantly whisking, slowly pour ⅛ cup vegetable oil into the bowl to create a temporary emulsion. Set the vinaigrette aside for now.
Make the salad: Add the cooked and cooled lentils, ½ an English cucumber (diced), 1 diced yellow bell pepper, and 10 oz. cherry tomatoes (halved) to a large bowl. Fold until evenly combined.
Now add ¼ cup crumbled feta, 5 oz. fresh spinach, and 2 sliced green onions. Mix to combine with the other salad ingredients.
Finally, add the vinaigrette to your summer lentil salad.
Fold again to distribute the dressing, then serve and enjoy!
Depending on what’s in your fridge, here are a few ways to switch things up when you’re making this cold lentil salad:
- I use budget-friendly brown-greenish lentils in this recipe as they’re a great source of plant-based protein, fiber, vitamins, and minerals. That said, the dressing in this recipe is similar to one in our barley salad, so if you’re out of lentils or just want to switch things up, cooked barley makes a great substitute!
- I went with vegetable oil to make the vinaigrette because that’s what I had on hand. Feel free to use olive oil or any other neutral oils you like.
- This is a delicious summer salad, but you can easily switch up the veggies based on what’s in season or in your fridge. Garden extras or fridge stragglers like radishes, red onion, peas, or celery are all welcome additions!
- Goat cheese, mozzarella, blue cheese, or Parmesan would be good alternatives to the feta.
- Want to make this lentil salad vegan? Just leave out the cheese altogether for an awesome vegan meal!
- Switch out the spinach for mixed greens, kale, romaine, arugula, or any other greens you want.
- I think the homemade lemon-Dijon dressing ties this salad together in the best way, but you can swap it with any dressing you love. Go for something tangy like a balsamic vinaigrette or Italian dressing to keep things bright and fresh.
Serving Suggestions
This summer lentil salad is super versatile, so I serve it a bunch of different ways. It’s great on its own for a light lunch or tucked into a pita with homemade hummus or tzatziki for something more filling. At dinner, I’ll use it as a base for grilled chicken drumsticks, tofu, or my shrimp and pineapple skewers, as it complements all those smoky flavors perfectly. It’s also a hit at potlucks since it holds up well and travels like a champ!
Storage Instructions
This summer lentil salad keeps well in the fridge for up to 4 days (depending on the freshness of your veggies). I like to store it in an airtight container and give it a quick toss before serving again.
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