Mediterranean Lentil Salad with sautéed veggies, feta, dill, and a simple lemon-Dijon vinaigrette. Make-ahead friendly and perfect for weekday lunches, this healthy lentil salad is sure to satisfy.
This recipe transforms humble pantry ingredients into a bright, soulful salad.
A mix of protein- and fiber-filled lentils, sautéed veggies, and a simple lemon-Dijon vinaigrette create a hearty and flavorful lunch. Add some feta and fresh dill into the mix and it’s a powerhouse of flavor and textures.
You can enjoy this salad warm or chilled, making it a perfect meal prep contender. It’s also a great way to incorporate more meatless meals into your weekly rotation.
And if you need more lentil inspiration, these Stewed Lentils and Fennel Salad are another favorite.
How to Make Mediterranean Lentil Salad
This salad is extremely versatile, and you can use any mix of veggies you like or have on hand.
It also comes together in just 20 minutes if you use canned lentils (so underrated!). A true weekday salad superhero.
- Lentils: Lentils are fiber and protein powerhouses. Plus, they’re budget friendly, and keep for a while. You can either use two cans of lentils, or 3 cups of cooked brown or green lentils in this salad.
- Bell Pepper: I prefer using either red or orange bell pepper for their sweet flavor.
- Red Onion: You need 1 cup of chopped onion, which amounts to 1/2 large red onion. Alternatively, you can use yellow or sweet onion.
- Asparagus or Beans: Either asparagus or green beans work great in this salad – your choice! Just slice them into 1-inch long pieces so they’re similar in size to the other veggies.
- Dill: Fresh dill really gives this Mediterranean lentil salad a bright, fresh lift. I like to use it both in the dressing and as a garnish. If you’re not a fan of the flavor, you can swap the dill for parsley.
- Lemon: Lentils can handle quite a bit of acid, so the dressing calls for 3 Tbsp of lemon juice (from 1 to 2 lemons). If you’re a lemon lover, feel free to use some of the zest, too.
- Dijon Mustard: Another source of acid to round out the dressing and help the lentils shine.
- Olive Oil: Heart-healthy and a staple in Mediterranean cooking.
- Feta: Beloved for its rich, briny bite, feta adds salty tang to the salad.
Step 1: Sauté Vegetables
Heat 2 Tbsp. olive oil in a large skillet over medium. Once hot, add bell pepper, asparagus or green beans, and red onion. Cook for 7 to 9 minutes, until tender. Season with 1/4 tsp. salt and transfer to a bowl to slightly cool.
Step 2: Prepare Lemon-Dijon Dressing
In a small bowl, combine all dressing ingredients (olive oil, fresh dill, lemon juice, Dijon mustard, salt, pepper, and ground cumin); whisk to combine.
Step 3: Assemble Mediterranean Lentil Salad
Place lentils in a large bowl. Add sautéed veggies, dressing, and feta; toss well to combine. Garnish with extra fresh dill, if desired. Serve warm, chilled or closer to room temperature.
What to Serve with Lentil Salad:
Lentil salad is hearty enough to enjoy on its own, yet versatile enough to pair with other dishes. Here are some of my favorite pairings:
- Soup: This Creamy Tomato Soup makes a fantastic lunch pairing for the cooling lentil salad.
- Roasted Veggies: Keep with the Mediterranean theme and prepare these incredible Harissa Roasted Carrots with Tahini Sauce.
- Grilled Eggplant: Lentils and eggplant were just made for one another. Try this epic Grilled Eggplant dish for a standout side dish.
How Long Does Lentil Salad Last in the Fridge?
Lentil salad will last up to 4 to 5 days refrigerated. After day 2 or 3, try spritzing some fresh lemon juice or a drizzle of olive oil in the salad to help rehydrate the lentils.
More Healthy Lentil Recipes:
If you give this lentil salad a try, I’d love for you to leave a rating and review. Also, be sure snap a pic and tag #dishingouthealth so I can see your beautiful creations.
Mediterranean Lentil Salad
- Large skillet
- Mixing bowls
- 2 Tbsp. extra-virgin olive oil
- 1 red bell pepper, diced
- 8 oz. green beans or asparagus, trimmed and cut into 1-inch pieces
- 1 cup diced red onion
- 1/4 tsp. each kosher salt and black pepper
- 2 (15-oz.) cans lentils, rinsed, or 3 cups cooked brown or green lentils
- 3/4 cup crumbled feta cheese, divided
- 1/4 cup extra-virgin olive oil
- 3 Tbsp. fresh lemon juice
- 2 tsp. Dijon mustard
- 1/4 tsp. ground cumin
- 1/4 tsp. each kosher salt and black pepper
- 1/3 cup finely chopped fresh dill, plus more for garnish
- Heat 2 Tbsp. olive oil in a large skillet over medium. Once hot, add bell pepper, asparagus or green beans, and red onion. Cook for 7 to 9 minutes, until tender. Season with 1/4 tsp. salt and black pepper; transfer to a bowl to slightly cool.
- Prepare Lemon-Dijon DressingIn a small bowl, combine olive oil, lemon juice, Dijon mustard, cumin, salt and pepper; whisk to combine. Stir in fresh dill.
- Assemble SaladPlace lentils in a large bowl. Add sautéed veggies, dressing, and 1/2 cup feta; toss well to combine. Garnish with remaining 1/4 cup feta and extra fresh dill, if desired. Serve warm, chilled, or closer to room temperature.