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Mediterranean Lentil Salad

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 1 review
  • Author: Sharon Chen
  • Prep Time: 15 minutes
  • Cook Time: 25 minutes
  • Total Time: 40 minutes
  • Yield: 8 servings 1x
  • Category: Salad, Side, Vegan
  • Cuisine: Mediterranean


This is a delicious lentil salad that’s wonderful when served as a side as well as nutritiously satisfying when served as a main.


Units Scale
  • 16 ounces green or brown lentils, rinsed
  • 2 cups carrots, finely diced and divided
  • 2 cups red onions, finely diced and divided
  • 4 cloves garlic
  • 1 bay leaf
  • 1 sprig fresh thyme or 1 teaspoon dried thyme
  • 5 cups water
  • 1 cup celery, finely diced
  • 1 cup tomatoes, diced
  • 1/4 cup fresh cilantro, chopped
  • 2 stems green onion, chopped
  • 2 tablespoons fresh basil leaves, chopped

For the dressing:

  • 1/4 cup extra virgin olive oil
  • 1/4 cup freshly squeezed lemon juice
  • 3 tablespoons Dijon mustard
  • 2 teaspoons sea salt
  • 1 teaspoon ground black pepper


  1. In a medium saucepan, combine lentils, 1 cup carrots, 1 cup red onions, garlic, bay leaf, thyme and 5 cups water. Bring to a boil and then reduce heat to low; simmer for 20-25 minute until lentils are tender but not mushy. Remove from heat and drain; discard the bay leaf and thyme sprig.
  2. While the lentils are simmering, make the dressing by combining olive oil, lemon juice, Dijon mustard, salt and pepper; mix well.
  3. In a large mixing bowl, add cooked and drained lentil and vegetables, the remaining carrots and onions, celery, tomatoes and fresh herbs. Pour the dressing over and mix well. Enjoy!


Recipe barely adapted from


  • Serving Size: 1
  • Calories: 112
  • Sugar: 4.1g
  • Sodium: 596mg
  • Fat: 6.9g
  • Saturated Fat: 1g
  • Carbohydrates: 12.4g
  • Fiber: 4.2g
  • Protein: 2.2g
  • Cholesterol: 0mg
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