Crunchy Lentil Salad with Parsley and Olives
This hearty salad brings together earthy lentils, fresh parsley, crunchy vegetables, and briny olives, all tossed in a lemon-olive oil dressing. It’s simple yet bold in flavor, making it perfect as a side dish or light main.
⏱ Time
Prep: 15 minutes
Cook lentils: 20–25 minutes
Total: ~40 minutes
Ingredients
For the salad:
1 cup green or brown lentils (dry, rinsed)
3 cups water or vegetable broth
1 cup cucumber, diced
1 red bell pepper, diced
1 small red onion, finely chopped
½ cup Kalamata olives, pitted & halved
½ cup fresh parsley, finely chopped
¼ cup fresh mint, chopped (optional, for freshness)
¼ cup toasted almonds or sunflower seeds (for crunch)
For the dressing:
3 tbsp extra virgin olive oil
Juice of 1 large lemon
1 clove garlic, finely minced
1 tsp Dijon mustard
Salt & black pepper, to taste
ℹ️ Instructions
1. Cook lentils: In a saucepan, bring lentils and water/broth to a boil. Reduce heat and simmer 20–25 minutes until just tender but not mushy. Drain and cool slightly.
2. Prep vegetables: Dice cucumber, pepper, onion, and chop parsley/mint.
3. Make dressing: Whisk olive oil, lemon juice, garlic, Dijon, salt, and pepper until smooth.
4. Assemble salad: In a large bowl, combine cooked lentils, vegetables, olives, and herbs. Toss with dressing.
5. Add crunch: Sprinkle toasted almonds or seeds on top before serving.
Notes & Tips
Make it a meal: Add feta cheese or grilled chicken.
Extra crunch: Add diced celery or radish.
Best flavor: Let salad sit for 20 minutes before serving so lentils absorb the dressing.
❓ frequently asked questions FAQ
Q: Can I use canned lentils?
A: Yes, rinse and drain 2 cans of lentils and skip the cooking step.
Q: How long does it keep?
A: Up to 3 days in the fridge; great for meal prep.
Nutritional information
Calories: ~310 kcal
Protein: 14g
Carbs: 38g
Fat: 12g
Fiber: 14g