Crunchy lentil salad with parsley and olives

 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