Lentil Salad with Green Lentils

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If you're looking for a salad that's both fresh and satisfying, this Lentil Salad is for you. Tender green lentils are combined with crunchy cucumbers, bell peppers, and onions, and tossed in a homemade dressing. This salad is full of flavor and texture.

It's the kind of recipe that works for almost any occasion, from a simple lunch to a side dish for a summer gathering.

At a Glance: Made with green lentils and fresh veggies • Serves 6 • Full of texture and flavor • Perfect as a side dish or light main course •

French green lentils

French lentils are greenish in color, have a slightly peppery and earthy flavor, and hold their shape once cooked.

I recently spent some time in France and stayed in a rental apartment. I cooked most of my meals in the apartment, but the kitchen setup was a bit challenging. It had the basics, but not all the tools I normally use, so I often had to get creative.

I decided to make this lentil salad because green lentils are quite popular in France. Making it required a few challenges for me in the kitchen. There wasn't a saucepan, so I cooked the lentils in a skillet. There wasn't a jar with a lid, blender, food processor or immersion blender, so I whisked the dressing together with a fork. And for the lemon zest, I used a cheese grater.

It's a good reminder that you don't need a perfectly equipped kitchen to make delicious food. If a recipe calls for a tool you don't have, there's often another way to get the job done.

Be sure to watch the video to see exactly how I made this lentil salad while cooking in France.

Ingredients for lentil salad

A small bowl with green lentils next to fresh veggies, herbs, and a lemon.

Green Lentils - I have been able to find green lentils in some grocery stores in the US. Bob's Red Mill makes a good variety and can be found in some stores. Brown lentils can be used if green ones aren't available. Avoid using red lentils. They don't hold their shape and turn mushy after cooking.
Veggies - I use cucumber, red bell pepper, and red onion.
Herbs - Fresh Italian parsley and fresh chives are used in this recipe. You could also substitute other fresh herbs like fresh dill, fresh thyme, and fresh mint.
Lemon - Both the zest and the juice are used in the dressing. A fresh lime can also be used.
Garlic - Adds flavor to the dressing. If you're a garlic lover, feel free to double the amount of garlic!
Dijon Mustard - Adds flavor and helps emulsify the dressing.

Making an easy lentil salad

Rinse and cook your lentils in boiling salted water for about 20 minutes until the lentils are cooked. I taste one to see if it's cooked through. I want it to be a bit firm on the outside, but soft on the inside (similar to a sunflower seed without the shell).
Drain cooked lentils and place the hot lentils in a bowl.

While the lentils are cooking, make the dressing. Place all the ingredients in a jar with a lid and shake vigorously until combined.

While the lentils are still warm, pour the dressing over the top. Stir to coat.
Allow the lentils to cool at room temperature.

Diced veggies and herbs in a white bowl.

Chop the cucumber, pepper, and onion into small cubes.
Finely chop the parsley.
Add the lentils and stir together.

Lentil salad with peppers and cucumbers in a white bowl.

Garnish with additional chopped chives and parsley.
Serve right away or cover and refrigerate.

Recipe tips

Allow the lentils to cool slightly before adding the dressing.
Taste the salad and add additional salt and pepper if needed.
I often squeeze the extra half of the lemon over the top of the salad just before serving. It adds a bit of brightness to the salad. A lime can also be used instead of the lemon.