Description

This lentil and veggie high-fiber salad is a vibrant, nutritious, and protein-packed dish perfect for lunch, meal prep, or a light dinner. Made with French lentils, crisp veggies, fresh herbs, and a zesty lemon dressing, it’s a satisfying salad that fuels your body and supports digestive health.

Ingredients

For the Salad:

2½ cups cooked French green lentils (from 1 cup dry)
¾ cup grape tomatoes, halved
½ cup red onion, diced
3 Persian cucumbers, sliced
4 Lacinato kale leaves, torn
4 radishes, thinly sliced
½ cup crumbled feta cheese
½ cup green or kalamata olives, halved
¼ cup chopped parsley
¼ cup fresh mint leaves

For the Dressing:

¼ cup extra virgin olive oil
¼ cup fresh lemon juice
1 tsp Dijon mustard
1 tsp Italian seasoning or za’atar
¼ tsp ground cumin
1 tsp sea salt
3 garlic cloves, grated

Black pepper to taste

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Instructions

Cook Lentils – Boil 1 cup French lentils in salted water for 15–20 minutes until tender but firm. Drain and cool.
Make the Dressing – Whisk olive oil, lemon juice, mustard, garlic, za’atar, cumin, salt, and pepper in a large mixing bowl.
Chop Veggies – Slice cucumbers, radishes, tomatoes, onions, and kale.
Combine – Add lentils and veggies to the bowl with dressing. Toss well.

Top & Serve – Mix in herbs, olives, and feta. Let sit for 15 minutes before serving.

Notes

Make it vegan: Swap feta for vegan cheese or omit it.
Meal prep tip: Keeps well in the fridge for 3–4 days.
Add crunch: Try pumpkin seeds or sunflower seeds.
Customizable: Great with chickpeas, avocado, or roasted sweet potatoes.

Pair it with: Glazed Tofu or Balsamic Potato Salad

Prep Time: 20 minutes
Cook Time: 20 minutes
Category: Salad, Main Dish
Method: Boiling, Tossing
Cuisine: Mediterranean-inspired

Nutrition

Calories: 310 kcal
Sugar: 5g
Sodium: 540mg
Fat: 18g
Saturated Fat: 4g
Carbohydrates: 28g
Fiber: 12g
Protein: 14g
Cholesterol: 10mg