Cold Lentil Salad with Lemon Balsamic Dressing

Lemon Lentil Salad with Feta

I used to hate salads. True story – I know, I know! But that was because I thought they were boring, bland, and empty. Things are MUCH different now! Once I learned how to make hearty, filling salads with a good dressing and the right balance of flavors and textures, it was a game changer. Now I love them!

I’m here to tell you that even if you’re not a salad person, you are going to LOVE this Lemon Balsamic Lentil Salad Recipe! It’s so full of flavor, all balanced by creamy feta cheese and the best-ever lemon balsamic vinaigrette. It’s so yummy as a side dish or easy vegetarian dinner!

You’ll Also Love: Sun-Dried Tomato & Arugula Lentil Salad

Ingredients You’ll Need for Lentils Salad

Lentils Salad

Dry Lentils – You can cook dry lentils while you prep the other ingredients and assemble the salad, so the entire process only takes about 25-30 minutes. Or save time by buying pre-cooked lentils instead!

Chopped Spinach – Adjust the amount to taste!

Fresh Vegetables – Red bell pepper, cucumber, carrots, and red onion all chopped into small squares (or diced).

Feta Cheese – I LOVE feta cheese in hearty lentil salads like this one. The flavors just balance so well! Feel free to add more feta cheese if you want.

Lemon Balsamic Vinaigrette

• Dijon mustard
• Minced garlic
• Agave syrup or honey
• Lemon juice
• Balsamic vinegar
• Olive oil
• Salt

How to Make a Cold Lentil Salad with Lemon Balsamic Dressing

1. Cook the Lentils

Cook the lentils according to package directions. Here are some of my top tips for cooking lentils:

• Pick The Lentil Type: Brown and green lentils keep their shape and are great for stews or salads, while red lentils go soft and are perfect for soups or Indian dals. In this recipe, we’re using green lentils!
• Rinse & Cook: No need to soak these guys—just rinse them off and boil. Brown and green lentils take about 25-30 minutes to cook, and red ones are typically ready in about 10-15 minutes.
• Add Flavor: Cook the lentils with garlic, onion, or spices. And pro tip: hold off on the salt and lemon juice until they’re cooked to keep them from getting tough!
• Watch Them: Keep an eye on them so they don’t overcook and turn into mush!
• Drain Lentils: For the best lentils, be sure to drain them and rinse them in cool water, then pat them dry. This helps them to keep their shape and keep the salad crisp and fresh!

2. Chop the Veggies

Chop the veggies, and the spinach, then combine in one large salad bowl or divide into individual bowls.

3. Shake the Dressing Together

Add lemon juice, olive oil, balsamic vinegar, and salt/pepper to taste in a mason jar and shake until smooth! Then simply drizzle it over the salad. Add feta cheese or anything else you want!

Lentil Salad Recipe Toppings and Dressings

Toppings:

• Feta Cheese & Cherry Tomatoes: Adds a nice tang and a pop of color.
• Roasted Vegetables: Like zucchini, bell peppers, and eggplant for a hearty feel.
• Crunchy Nuts: Almonds or walnuts give a great texture contrast. Chopped pecans are great, too!
• Herbs & Greens: Arugula, parsley, or cilantro for a fresh kick.
• Avocado & Radish: Creamy slices of avocado with crisp, spicy radish. SO good!

Dressing Alternatives:

• Lemon Tahini Dressing: Whisk together tahini, lemon juice, garlic, and a bit of warm water.
• Classic Vinaigrette: Olive oil with red wine vinegar, Dijon mustard, salt, and pepper.
• Herb Yogurt Dressing: Blend Greek yogurt with herbs like dill or mint, garlic, and lemon juice.
• Balsamic Glaze: Simple yet flavorful, especially good with leafy greens and goat cheese.
• Spicy Mustard Dressing: Mix whole grain mustard with a bit of honey, olive oil, and apple cider vinegar for a kick.

Lentil Salad with Feta FAQs

How to Meal Prep & Store Cold Lentil Salad

Meal Prep – Prep these bowls in advance! Simply chop the vegetables and place them in meal prep containers, then store the salad dressing and cooked lentils in separate containers. When ready to enjoy, put them together!

Storage – To store leftovers, place the salad in a large airtight container and keep it for 1-2 days in the refrigerator.

More Lentil Recipes

• Vegetarian Lentil & Sweet Potato Curry
• Sun-Dried Tomato & Arugula Lentil Salad
• Tomato & Lentil Breakfast Bruschetta
• Coconut Lentil & Chickpea Curry

More Healthy Spring Salads

• Avocado Strawberry Spinach Salad
• Central American Salad In A Jar
• Healthy Ground Turkey Taco Salad
• Chili Mango Zesty Quinoa Salad
• Crispy Chili Lime Chickpea Salad

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