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lentil salad with tomatoes, feta, herbs, in a bowl
5 from 32 votes

Mint Lentil Salad

This lentil salad is refreshing, nourishing, filling, and packed with vitamins and plant protein. Fresh mint and feta make it delicious too!
Author Diana
Servings 6 servings
Prep Time 10 minutes
Total Time 10 minutes

Ingredients

  • 1 cup (200 grams) green or brown lentils
  • 1 bay leaf
  • 3 cups (450 grams) cherry tomatoes halved, about 1 pound
  • 1 medium red onion diced
  • 2 small bell peppers or 1 large, diced small
  • ½ cup chopped parsley
  • ½ cup chopped mint
  • cup (50 grams) feta cheese crumbled

For the dressing:

  • 3 tablespoons (45 ml) lemon juice
  • ¼ cup (60 ml) extra virgin olive oil
  • 1 teaspoon Dijon mustard
  • ¼ teaspoon salt
  • teaspoon ground black pepper

Instructions

  • To cook the lentils, bring 3 cups of water to a boil and add lentils and a bay leaf. Cover and reduce to a simmer and cook for 10-15 minutes or until tender. Drain and discard the bay leaf.
  • Make the dressing by combining all of the dressing ingredients in a bowl and whisking until well combined and emulsified. You can also shake the dressing in a mason jar with a lid.
  • In a large salad bowl, combine the cooked lentils with cherry tomatoes, red onion, bell pepper, parsley, and mint.
  • Add the dressing to the salad, and toss gently to combine. Then top with crumbled feta and serve.

Notes

  • Before cooking, rinse the lentils really well with cold water, and look for any debris or small stones that might be included in the packaging.
  • To make red onion less harsh, you can soak the cut onion in cold water while you cook the lentils, or for at least 10 minutes.
  • For even more flavor, cook the lentils in vegetable broth instead of water.
  • Taste the lentils as you cook them to know when they're ready. They should be soft and tender, without any crunch. Overcooked lentils will be mushy and not quite right for this salad recipe.
  • If you like, try adding a teaspoon of maple syrup to the dressing for a bit of sweetness. A bit of minced garlic would also add a nice touch.
  • Instead of mint, you can use fresh basil.
  • To make this lentil salad vegan, omit the cheese, or use your favorite vegan cheese crumbles.
  • To Store: Store leftovers in an airtight container in the fridge for up to 3 days. 

Nutrition

Calories: 249kcal | Carbohydrates: 27g | Protein: 11g | Fat: 11g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Cholesterol: 7mg | Sodium: 217mg | Potassium: 611mg | Fiber: 12g | Sugar: 5g | Vitamin A: 1767IU | Vitamin C: 62mg | Calcium: 91mg | Iron: 4mg