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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, herbs, and a zesty lemon dressing. This salad is perfect as a light lunch or a side dish.
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Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings: 6 servings
Course: Salad
Cuisine: Mediterranean
Calories: 280
Ingredients Method Notes

Ingredients
  

Dressing
  • 2 large lemons juiced
  • 1 to 2 garlic cloves pressed or minced
  • Kosher salt
  • Black pepper
  • 0.5 to 1 Urfa Biber optional, or substitute Aleppo pepper/red chili flakes
  • 0.33 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
  • 0.5 cup fresh parsley leaves chopped
  • 0.5 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 and set aside.
  2. Cook the Lentils: Rinse lentils, add to pot with bay leaf and water. Boil, then simmer for 20–25 minutes until tender. Drain excess water.
  3. Mix Lentils with Dressing: Add warm lentils to dressing. Stir gently and let cool slightly.
  4. Add Fresh Veggies & Herbs: Add cucumber, bell peppers, green onions, parsley, and mint. Toss gently.
  5. Taste & Enjoy: Adjust seasoning if needed. Serve immediately or chill. Keeps for up to 3 days.

Notes

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