Pin I discovered this salad by accident on a Tuesday when I had leftover lentils and a sad cucumber that needed rescuing from the back of my fridge. The mustard vinaigrette came together almost thoughtlessly—a splash of this, a drizzle of that—and suddenly I had something bright and satisfying that tasted nothing like leftovers. It became my go-to when I needed something nourishing but didn't want to fuss, and everyone who tried it asked for the recipe.
One summer I brought this to a potluck where everyone else showed up with heavier casseroles, and I watched people come back for thirds while their pasta salads sat untouched. It wasn't fancy—just honest vegetables and a punchy dressing—but there was something about that combination that made people actually feel better after eating it.
Ingredients
- Green or brown lentils: These hold their shape when cooked, unlike red lentils which turn into mush; rinse them first to catch any grit hiding in there.
- Cherry tomatoes: They burst with flavor better than regular tomatoes, and halving them means they don't roll around your bowl.
- Cucumber: Dice it fresh right before mixing so it stays crisp and doesn't weep watery juice all over everything.
- Red onion: The sharpness cuts through the earthiness of the lentils in exactly the right way.
- Fresh parsley: This isn't just garnish—it brightens the whole thing up, so don't skip it or use dried.
- Extra virgin olive oil: The quality matters here since it's the star of the dressing, not just a bit player.
- Red wine vinegar: It's tangy enough to balance the earthiness without being harsh or metallic.
- Dijon mustard: It emulsifies the dressing and adds a subtle heat that sneaks up on you in the best way.
- Garlic: One small clove is plenty—you want background flavor, not garlic breath.
Instructions
- Cook the lentils gently:
- Place them in a saucepan with water and a bay leaf, bring to a boil, then lower the heat so they simmer quietly for 20 to 25 minutes. You'll know they're done when you can press one between your fingers and it gives without falling apart. This is not the time to rush or check your phone—undercooked lentils are grainy, but overcooked ones dissolve into nothing.
- Let them cool all the way:
- Warm lentils will wilt your vegetables and make the dressing taste thin, so patience here pays off. Spread them on a plate if you're in a hurry instead of standing there willing them to cool faster.
- Build the base:
- Toss the cooled lentils with tomatoes, cucumber, red onion, and parsley in a large bowl. The vegetables release their juices and start seasoning everything from the inside.
- Make the vinaigrette:
- Whisk oil, vinegar, mustard, garlic, salt, and pepper together in a small bowl until it looks creamy and emulsified rather than separated. Taste a tiny bit on your finger—this is your chance to adjust before it hits the salad.
- Bring it all together:
- Pour the dressing over the salad and toss gently so nothing breaks or bruises. The longer it sits, the better it gets as flavors start talking to each other.
Pin I made this for a friend who was going through a rough stretch, and she told me later that opening her lunch container and seeing all those bright colors made her smile. Food doesn't heal everything, but sometimes a bowl of lentils dressed in mustard and olive oil can be exactly what someone needs.
Why This Works as a Meal
The beauty of this salad is that it doesn't need anything else to be complete. The lentils give you protein and fiber, the vegetables give you nutrients and freshness, and the mustard vinaigrette ties everything together without being heavy. You can eat it as a light lunch, a side dish with grilled chicken, or pack it for work knowing it'll taste even better by noon than it did when you made it that morning.
Variations That Actually Work
I've added everything from crumbled goat cheese to roasted red peppers, and the base is sturdy enough to handle it. The one thing I'd warn against is adding too many ingredients at once—this salad is good because each flavor gets to shine, and you don't want to muddy that by turning it into a kitchen-sink situation. A handful of fresh mint instead of parsley changes the whole mood, or you can add diced bell pepper for sweetness and crunch without throwing off the balance.
Storage and Serving
This keeps beautifully in the fridge for three or four days, making it one of those rare salads that's perfect for meal prep. The dressing doesn't make things soggy because the lentils actually absorb the flavors rather than just getting coated. Serve it straight from the fridge or let it come to room temperature depending on your mood—both work, and it tastes good at any temperature.
- If it sits in the fridge for more than a day, the lentils might need a splash of water or extra vinegar to refresh the dressing.
- You can make the components separately and assemble everything in the morning if you want maximum freshness, but honestly the flavor improves if you mix it the night before.
- This doubles easily if you're feeding more people, and it's one of the few salads that's actually better in larger quantities.
Pin This is one of those recipes that proves you don't need much to make something delicious. The simplicity is the whole point.
Recipe FAQ
- → How do I cook lentils for this salad?
Simmer rinsed lentils with water, a bay leaf, and salt for 20–25 minutes until tender but not mushy. Drain and cool before mixing.
- → Can I prepare the vinaigrette in advance?
Yes, whisk olive oil, red wine vinegar, Dijon mustard, honey or maple syrup, garlic, salt, and pepper together beforehand for convenience.
- → What variations can I add to enhance the salad?
Add crumbled feta, diced red bell peppers, spinach, or shredded carrots for extra flavor and texture.
- → Is this suitable for vegan diets?
Use maple syrup instead of honey in the vinaigrette to make the dish fully vegan.
- → How should I serve and store the salad?
Chill the salad for 15–30 minutes before serving. Keep refrigerated and consume within a couple of days for freshness.