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Close-up of Mediterranean lentil salad with visible lemon, garlic, and spices on white marble.

Mediterranean Lentil Salad

A vibrant and flavorful Mediterranean Lentil Salad packed with fresh vegetables and herbs, perfect as a light lunch or side dish. This salad is easy to make and keeps well, making it ideal for meal prep.
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Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings: 6 servings
Course: Salad
Cuisine: Mediterranean
Calories: 250
Ingredients Method Notes

Ingredients
  

Dressing
  • 2 large lemons juiced
  • 1 to 2 garlic cloves pressed or minced
  • Kosher salt to taste
  • Black pepper to taste
  • 0.5 to 1 Urfa Biber optional, or substitute Aleppo pepper/red chili flakes
  • 1/3 cup extra virgin olive oil
Salad
  • 1 cup black or green lentils rinsed
  • 1 bay leaf
  • 1 English cucumber cut into large pieces
  • 1 red bell pepper fresh or roasted, cored and chopped
  • 1 orange bell pepper cored and chopped
  • 2 green onions trimmed and chopped
  • 1/2 cup fresh parsley leaves chopped
  • 1/2 cup fresh mint leaves chopped

Method
 

  1. Whisk the Dressing: Combine lemon juice, garlic, salt, pepper, and chili flakes (if using). Slowly whisk in olive oil until blended. Adjust seasoning to taste.
  2. Cook the Lentils: Rinse lentils, then cook in water with bay leaf until tender (20-25 minutes). Drain excess water.
  3. Mix Lentils with Dressing: Add warm lentils to the dressing and stir gently. Let cool slightly.
  4. Add Fresh Veggies & Herbs: Mix in cucumber, bell peppers, green onions, parsley, and mint. Toss gently.
  5. Taste & Enjoy: Season with salt, pepper, or lemon if needed. Serve immediately or chill for later.

Notes

For a richer flavor, roast the bell peppers before adding them to the salad.