Lentil Salad with Tomatoes (Printable)

A wholesome mix of lentils, tomatoes, cucumber, and mustard vinaigrette for a fresh, flavorful dish.

# What You'll Need:

→ Lentils

01 - 1 cup dried green or brown lentils, rinsed
02 - 3 cups water
03 - 1 bay leaf
04 - 1/2 teaspoon salt

→ Vegetables

05 - 1 cup cherry tomatoes, halved
06 - 1 cup cucumber, diced
07 - 1/4 cup red onion, finely chopped
08 - 1/4 cup fresh parsley, chopped

→ Mustard Vinaigrette

09 - 3 tablespoons extra virgin olive oil
10 - 1 1/2 tablespoons red wine vinegar
11 - 1 teaspoon Dijon mustard
12 - 1 teaspoon honey or maple syrup (optional for balance)
13 - 1 small garlic clove, minced
14 - 1/4 teaspoon salt
15 - 1/4 teaspoon black pepper

# How to Make It:

01 - Combine lentils, water, bay leaf, and salt in a saucepan. Bring to a boil, then reduce heat and simmer uncovered for 20 to 25 minutes until lentils are tender but retain shape. Drain, discard bay leaf, and cool to room temperature.
02 - In a large bowl, combine the cooked lentils, cherry tomatoes, cucumber, red onion, and parsley.
03 - Whisk together olive oil, red wine vinegar, Dijon mustard, honey or maple syrup if using, minced garlic, salt, and pepper until well emulsified.
04 - Pour the vinaigrette over the lentil mixture and toss gently to coat evenly. Adjust seasoning to taste.
05 - Refrigerate the salad for 15 to 30 minutes for optimal flavor. Serve chilled or at room temperature.

# Expert Advice:

01 -
  • It comes together faster than you'd expect, and tastes even better the next day as the vinaigrette settles in.
  • No cooking skills required—just boil, chop, and toss, making it perfect for weeknight dinners or meal prep.
  • It's naturally filling enough to eat alone but elegant enough to serve alongside grilled chicken or fish.
02 -
  • Don't skip the cooling step for the lentils—a warm salad will wilt the vegetables and make the dressing taste flat.
  • The vinaigrette is the hero here, so taste as you go and don't be shy about adjusting the balance of acid, mustard, and salt until it feels right to you.
03 -
  • Drain the lentils well and let them cool completely—leftover moisture will dilute your vinaigrette and make everything taste watered down.
  • Taste the vinaigrette before adding it to the lentils so you know exactly what you're working with, and remember that Dijon mustard gets sharper as it sits, so be measured with it at first.
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