Save I discovered this lentil salad on a Tuesday afternoon when my fridge was almost empty except for a half-full bag of green lentils and some vegetables that needed rescuing. What started as a desperate attempt to make lunch became something I found myself reaching for all week long. The combination of earthy lentils with that bright, tangy mustard dressing just works, and it's the kind of dish that tastes even better the next day when all the flavors have had time to get to know each other.
There was this evening when I brought a bowl of this to a friend's potluck, nervous that it might seem too plain compared to the creamy pasta salads everyone else brought. It was gone within twenty minutes, and three people asked for the recipe before dessert was even served. That's when I realized that sometimes the simplest things, made with attention to flavor and texture, are exactly what people actually want to eat.
Ingredients
- Dried green or brown lentils (1 cup, 200 g): Green lentils hold their shape better than red ones, so they won't turn to mush when cooked, giving you that satisfying bite in every spoonful.
- Water (3 cups, 720 ml) and bay leaf: The bay leaf adds a subtle earthiness that makes the lentils taste richer without being obvious about it.
- Cherry tomatoes (1 cup, 150 g, halved): Fresh and juicy, they're way better than larger tomatoes here because they won't release too much liquid and make the salad soggy.
- Cucumber (1 cup, 130 g, diced): This brings a cooling freshness and crisp texture that balances the warm earthiness of the lentils.
- Red onion (1/4 cup, 30 g, finely chopped): Raw red onion adds a sharp bite that keeps the whole salad from feeling flat, but don't skip the dicing small or it'll overpower everything else.
- Fresh parsley (1/4 cup, 15 g, chopped): It's not just garnish here, it adds brightness and a grassy note that ties everything together.
- Extra virgin olive oil (3 tbsp): This is where you can taste quality, so don't reach for the cheap bottle if you can help it.
- Red wine vinegar (1.5 tbsp): The acidity cuts through the richness of the oil and wakes up all the other flavors.
- Dijon mustard (1 tsp): This is the secret weapon that makes the dressing taste sophisticated without any fussiness.
- Honey or maple syrup (1 tsp, optional): Just a touch of sweetness balances the acidity and vinegar so nothing tastes harsh.
- Garlic clove (1 small, minced): Raw garlic adds a sharp, spicy note that gets more mellow as it sits, so don't be afraid of it.
- Salt and black pepper: Taste as you go because this is where you really control whether the whole dish sings or falls flat.
Instructions
- Rinse and simmer your lentils:
- Place your rinsed lentils in a saucepan with water and a bay leaf, then bring everything to a boil before turning the heat down to let them simmer gently for 20 to 25 minutes. You want them tender enough to bite into easily but still holding their shape, so taste one at the 20-minute mark and check again a minute or two later.
- Cool the lentils while you prep:
- Drain them well and let them sit at room temperature while you chop your vegetables so they're not warm when they meet the other ingredients. This actually helps them absorb the vinaigrette better than if they were hot.
- Combine everything in one bowl:
- Toss together the cooled lentils, tomatoes, cucumber, red onion, and parsley so all the vegetables are evenly distributed. This is the moment where the salad starts to come together visually and you can already tell it's going to be good.
- Make the vinaigrette with a good whisk:
- In a separate bowl, whisk the olive oil, red wine vinegar, Dijon mustard, honey, minced garlic, salt, and pepper together until the mixture looks thick and creamy rather than oily and separated. If you want to use a jar with a tight lid, you can shake everything together instead, which honestly takes about the same amount of time and fewer dishes.
- Dress the salad and let it rest:
- Pour your vinaigrette over the lentil mixture and toss everything gently so the dressing coats every bite without crushing the lentils. Give it 15 to 30 minutes in the refrigerator before serving so the flavors can really settle and get to know each other.
Save I think the real turning point for this salad came when I stopped thinking of it as just a side dish and started bringing it to lunch in glass containers, actually looking forward to opening it up at my desk. It became the kind of thing that made me feel like I was taking care of myself without having to think too hard about it.
Why This Dressing Makes All the Difference
The magic in this salad lives entirely in that mustard vinaigrette, and I learned this the hard way after making it with a bland store-bought dressing that nearly ruined the whole thing. Dijon mustard is the anchor that keeps everything from tasting too acidic, and the raw garlic adds a slight spice that mellows beautifully as it sits. Don't skimp on the quality of your olive oil here because there are so few ingredients that each one has to pull its weight.
Making It Work for Your Week
One of my favorite things about this salad is that it actually gets better as it sits in the refrigerator, which means you can make a big batch on Sunday and have lunch ready to go for the next few days. Just keep any extra fresh herbs or toppings separated if you want to add them later, because the salad will release some water from the vegetables and you'll want to refresh it with a little extra zip before eating. It keeps well for about three to four days, and the flavors just deepen and become more cohesive with time.
Ways to Make It Your Own
The beauty of this salad is that it's a canvas for whatever vegetables you have around or whatever sounds good at the moment. I've added diced red bell pepper for sweetness, thrown in some feta when I'm not being strict about dairy, and even mixed in some spinach for extra green. The base of lentils and mustard vinaigrette is strong enough to carry all kinds of additions without losing its identity, so experiment and find what makes you happy.
- Red bell pepper or yellow bell pepper adds sweetness and crunch without changing the character of the salad.
- A handful of crumbled feta or goat cheese makes it richer, though it does move it away from vegan and dairy-free territory.
- A drizzle of extra vinaigrette right before serving will refresh the salad if it's been sitting in the fridge for a few days.
Save This salad has become one of those recipes I make over and over without thinking about it much, which is exactly the highest compliment I can give any dish. It's honest food that tastes good, makes you feel good, and gets better every time you make it.
Recipe FAQ
- → How do I cook lentils for this salad?
Simmer rinsed lentils in water with a bay leaf and salt for 20–25 minutes until tender but not mushy, then drain and cool before use.
- → Can I prepare the mustard vinaigrette ahead of time?
Yes, whisk together olive oil, red wine vinegar, Dijon mustard, garlic, and seasonings in advance and store chilled for up to two days.
- → What variations can I add to the salad?
Try including diced red bell pepper, spinach, shredded carrots, or crumbled cheese for extra flavor and texture.
- → Is this salad suitable for gluten-free and dairy-free diets?
As prepared, it is gluten- and dairy-free. Adding cheese will introduce dairy, so omit if avoiding it.
- → How can I make the dressing sweeter without honey?
Use maple syrup as a vegan-friendly alternative to balance the tanginess in the vinaigrette.