I like to keep a few healthy, ready-to-eat options in my refrigerator for the week ahead, and this easy Lentil Salad is one I come back to again and again. I throw together some of my favorite flavors, including garlic, lemon, and feta, with tender brown lentils, juicy tomatoes, red onion, and plenty of fresh parsley. This lentil salad is ready in about 30 minutes, and makes a great side dish on its own. OR you can pack it away for meal prep or bulk it up in a number of ways to turn it into its own meal!
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“This one was such a hit! Meal preps like a dream, takes about half an hour to prepare, and, of course, is delicious! One of my housemates, who normally isn’t much into meatless dishes, texted me at work to say that it was “EXTREMELY good.” As with any dish involving lemons, using Meyers really takes it to the next level. I’ve been waiting all year to make this until the really fresh tomatoes come in, and I’m so glad I did! This is fresh and zippy, but also hearty and filling.”
Rose
One Batch, Days of Easy Lunches
I’m much more likely to keep up with meal prep when it’s THIS easy. Cold meal-prep lunches like this lentil salad are the real MVP because I can pull one straight from the fridge, give it a quick stir, and eat without cooking or reheating anything. It’s bright, tangy, fresh, and layered with different textures, and is something I’m actually excited to eat several days into the week.
I also just really love lentils in general. They’re an affordable source of plant-based protein and fiber that helps keep me full and satisfied. I use brown lentils here because they’re easy to find and hold up well in a chilled salad (as long as they aren’t overcooked). My biggest tip is to start checking them a few minutes before the package suggests, since cooking times can vary. Catching them early helps them become tender without turning mushy once they’re tossed with the dressing. Plus, the flavors only get better as the lentils and vegetables marinate in the tangy homemade lemon-garlic dressing!
Recipe Success Tips
- Use brown or green lentils. They hold their shape after cooking and are the best choice for this salad. I use brown lentils, which only take about 20 minutes to cook in boiling water. Green lentils take much longer, about 45 minutes. Start checking them a few minutes early and stop cooking once the centers are tender. I don’t recommend using red, yellow, or orange lentils, as they become too soft for a salad like this.
- Drain and cool the lentils well. I don’t love warm lentils in this salad. After cooking, always drain them thoroughly and let them cool before assembling the salad. Warm lentils can wilt the parsley, soften the vegetables, and dilute the dressing. I personally think cooled lentils keep everything tasting fresh.
- It’s even better later. If you can make this salad even 30 minutes ahead, do it! The dressing has more time to coat every ingredient, and the overall flavor becomes brighter and more balanced after a little rest.
- Budget saving tip: The most expensive ingredient in this salad for me was the grape tomatoes. They can be quite pricey, so if you want to cut costs even further, just replace the grape tomatoes with about 3 diced Roma tomatoes, or whatever variety of tomato is least expensive at your grocery store. I tend to like Roma the best as a second choice here because the flesh is firm and they hold up well to the salad.
Meal Prep It!
This lentil salad tastes great right after mixing it all up, but it gets even better with time in the fridge (leftovers FTW!), which makes it perfect for meal prep! It keeps well for about 3-4 days, and it’s meant to be eaten cold, so there’s no reheating needed! Just remember to give it a quick stir before eating to redistribute that wonderful dressing.
My usual choices to pack up with this salad are sliced cucumbers with a scoop of homemade hummus or tzatziki. I’ll sometimes swap the cucumber for some naan for dipping when I want something more filling. But either way, I’m always happy with a dip-and-scoop lunch! If I want to make it even more substantial, I’ll add sliced baked chicken breast and some extra greens. Each of these sides keep pretty well in the fridge. I use airtight containers with dividers to keep anything fresh (see the photo below).
There are plenty of easy ways to bulk this salad up, too. You can stir in a few easy extras and pop the whole thing straight into the fridge instead of prepping separate sides (ideal when time is short!). Try chopped rotisserie chicken, canned chickpeas (drained and rinsed), diced cucumber, sliced bell pepper, or cooked and cooled rice.
Marinated Lentil Salad
Cost $7.29 recipe / $1.22 serving
Ingredients
LEMON GARLIC DRESSING
- 1 lemon (juice and zest, $0.64)
- ¼ cup olive oil (2oz., $0.70)
- 2 garlic cloves (minced, (1 Tbsp) $0.12*)
- ½ Tbsp dried oregano ($0.11)
- ½ tsp salt ($0.02)
- ¼ tsp black pepper (freshly cracked, $0.04)
SALAD
- 1 cup dry brown lentils (uncooked, (200g) $0.85**)
- ½ bunch fresh parsley (chopped, (50g, ½ cup) $0.49)
- 10 oz. grape tomatoes (halved, $2.78)
- ¼ small red onion (small dice, (80g, about ¼ cup) $0.23***)
- 2 oz. feta (crumbled, $1.31)
Instructions
- Gather and prepare all ingredients.
- Cook the lentils according to the package directions. For most brown lentils, bring 3 cups of water to a boil in a pot, add the lentils, and continue boiling for 20 minutes, or until the lentils are tender. Drain the lentils in a colander and rinse briefly with cool water until they are cooled.
- While the lentils are cooking, prepare the lemon garlic dressing. Use a microplane, zester, or small-holed cheese grater to remove about 1 Tbsp of the lemon’s zest (the thin, yellow, outer layer of the peel). Set the zest aside. Juice the lemon and measure ¼ cup of the juice to use for the dressing.
- In a small bowl, whisk together the lemon juice, olive oil, minced garlic, oregano, salt, and some freshly cracked pepper. Set the dressing aside.
- Rinse the parsley well, shake off as much water as possible, then pull the leaves from the stems. Roughly chop the parsley leaves. Cut the grape tomatoes in half. Finely dice the red onion.
- When the lentils are cooked, cooled, and well drained, transfer them to a large bowl. Add the chopped parsley, tomatoes, red onion, crumbled feta, lemon zest, and the prepared dressing. Stir to combine the ingredients and coat everything in dressing.
- Serve immediately, or refrigerate until ready to eat. Always stir the salad just before serving to redistribute the dressing and flavors.
See how we calculate recipe costs here.
Notes
Nutrition Information
Have you tried this recipe?Mention @budgetbytes or tag #budgetbytes on Instagram!How to Make Lentil Salad Step-by-Step Photos
Gather the salad ingredients: You’ll need 1 cup dry brown lentils, ½ bunch fresh parsley, 10 oz. grape tomatoes, ¼ small red onion, and 2 oz. feta.
Gather the dressing ingredients: You’ll need 1 lemon, ¼ cup olive oil, 2 garlic cloves, ½ Tbsp dried oregano, ½ tsp salt, and ¼ tsp black pepper.
Cook the lentils: Begin by cooking 1 cup dry brown lentils. Lentils are incredibly easy to cook. It’s a lot like cooking pasta! Bring 3 cups water to a boil in a medium pot, add the lentils, and cook for about 20 minutes, or according to the package directions. Start checking them a few minutes early. You want the lentils tender through the center but still holding their shape, not soft or mushy.
Drain and cool: Drain the cooked lentils in a colander and rinse them briefly with cool water until cooled. Give the colander a good shake, then let the lentils drain thoroughly to avoid the salad getting watery.
Prep the lemon: While the lentils are cooking, prepare the lemon garlic dressing. Remove about 1 Tbsp zest from the lemon using a microplane, zester, or small-holed cheese grater. Set the zest aside for later. Juice the lemon and use about ¼ cup for the dressing.
Make the dressing: Add ¼ cup olive oil, 2 minced garlic cloves (about 1 Tbsp), ½ Tbsp dried oregano, ½ tsp salt, and ¼ tsp black pepper to the bowl of ¼ cup lemon juice.
Whisk everything together until well combined. Set the dressing aside so it has a few minutes to blend.
Prepare the vegetables: Rinse ½ bunch parsley (50g) well, shake off as much water as possible, and roughly chop enough to make about ½ cup. Halve 10 oz grape tomatoes and finely dice ¼ small red onion (about ¼ cup).
I really don’t like including small amounts like “¼ red onion” in recipes, but red onion is one of those ingredients that is very potent and you really only need a small amount. To avoid wasting the rest of the onion, consider adding it to salads, pizzas, frittatas, or pickling the onions for longer storage!
Assemble the salad: Once the lentils are cooked, cooled, and well drained, transfer them to a large bowl. Add the 1 Tbsp lemon zest, ½ cup chopped parsley, 10 oz halved grape tomatoes, ¼ cup finely diced red onion, and 2 oz crumbled feta. Pour the prepared lemon garlic dressing over everything.
Mix and serve: Gently stir everything together until the lentils and vegetables are evenly distributed and coated in the tangy dressing. Serve the lentil salad right away, or refrigerate it until you’re ready to eat. I prefer it after a rest in the fridge (about 30 minutes) because it gives the flavors time to mingle and get even more delicious. Give it another good stir before serving to redistribute the dressing. Enjoy!
Serving Suggestions
This lentil salad never lasts me long…I can never stop scooping forkfuls into my mouth! In reality, though, this marinated lentil salad makes about 6 cups, so depending on how you serve it, it’s about six servings. It’s made to be served cooled, or chilled after resting in the fridge.
Most of the meal prep ideas I shared above work just as well for dinner, too. You can enjoy it as a hearty salad, serve it with your favorite protein (like the baked chicken I mentioned), or stuff it into a warm pita bread. I especially love making hummus bowl with a generous scoop of hummus (try our white bean hummus for a different option!), this lentil salad, and some lemon wedges for squeezing. For a summery vegetarian meal, I’d pair this lentil salad with BBQ grilled tofu or black bean burgers. Both are easy to prepare while the salad rests in the fridge! Or if you’re in the mood for something heartier, my beef kofta meatballs lean into the same Mediterranean flavors as the salad and make an especially satisfying meal!
Storage Instructions
Store leftovers in an airtight container in the refrigerator for 3-4 days. The lentils and vegetables hold up well, and the flavor gets even better after a little time to marinate. Give it a good stir before serving to redistribute the dressing. Drain off any excess liquid if the tomatoes release a lot of juice.
Freezer
I don’t recommend freezing this lentil salad. The lentils themselves freeze well, but the tomatoes, parsley, feta, and onion can become watery or lose their texture once thawed. For the best results, I always enjoy it fresh from the refrigerator!
Other Lentil Salads to Try:
- This Lentil and Cranberry Salad combines tender lentils with dried cranberries, crunchy walnuts, and a tangy balsamic dressing that’s great for lunches AND holiday tables!
- For another fresh way to enjoy lentils, our Summer Lentil Salad is full of sweet corn, juicy tomatoes, basil, and a light vinaigrette that’s perfect for warm-weather meals.
- My Wilted Kale and Lentil Salad is a heartier option made with earthy lentils, tender kale, and a warm bacon vinaigrette.
More Easy Lentil Recipes
Our Lentil Salad recipe was originally published 10/10/16. It was retested and republished to be better than ever 8/5/26.
I know how dramatic this sounds, but this recipe is a total gamechanger for me!! I’ve been trying to use CICO for weight management for years, and the consistency of meal planning is great for that. However, I’ve found that I dislike most dishes that are served hot and then reheated, so I kept setting myself up for failure with burrito bowls and other leftovers.
Between this easy salad and the sushi bowl recipe, I have two cold-and-quick lunch options! Lentils and canned tuna are easy to keep in the budget, which helps me prioritize my diet. Thank you!!
This one was *such* a hit! Meal preps like a dream, takes about half a hour to prepare, and, of course, is delicious! One of my housemates, who normally isn’t much into meatless dishes, texted me at work to say that it was “EXTREMELY good.” As with any dish involving lemons, using Meyers really takes it to the next level. I’ve been waiting all year to make this until the really fresh tomatoes come in, and I’m so glad I did! This is fresh and zippy, but also hearty and filling.
This one was *such* a hit! It meal preps like a dream, takes about half a hour to prepare, and tastes amazing. One of my housemates, who normally isn’t much into meatless dishes, texted me at work to tell me that it was “EXTREMELY good.” As with any recipe involving lemons, using Meyer lemons really takes it to a whole other level. I’ve been waiting all year to make this one until the really fresh tomatoes came in, and I’m so glad I did! This is delicious – fresh and zingy, but hearty and filling at the same time.
Made this for a winter party and it was a big hit! Normally brown lentils are not the most exciting ingredient, but in this dish it really just came together. At first I wasn’t sure 1 cup of dry lentils would go very far, but after all the ingredients were in, it did feed a crown as one of many side dishes. Used shallot instead of onion.
This is my fave lentil salad recipe to date! I’ve been making one of salads for over 30 years and this one is outstanding, maybe the lemon zest? I added half a can of garbanzo. Love it!!
Fantastic, and lasts for several days. The dressing is delicious, making any additions just as good as the basic original recipe. I made it using black lentils, which are my absolute favorite. It made for a gorgeous colorful plate of food too, with the green, red and white of the parsley, tomato and feta. I also added chopped kale, massaged with oil and salt, orange bell pepper (more color!), and a can of garbanzo beans. Oh, I also threw in some chopped green beans for crunch. Brought it to a pot luck and everyone loved it.
I am saving this one for sure!
I’ve made this many times because it’s so good! Usually add extra lemon juice. Love the ideas to use red pepper and cucumbers. So good! I use Bulgarian feta, add a little extra.
Loved this easy and quick salad! I’ve made it a few times and change it a little bit each time. My fav is adding cucumber and red pepper. I also ran out of garlic one time, and replaced it with garlic powder. Surprisingly, it was almost as good. I also add a bit of honey and a bit of white wine vinegar to the dressing. Will be making regularly!
I rarely leave comments but this recipe is so good. The flavour is very lemony and it tastes like summer. I’ve made it over a dozen times now and never make any changes except I add 1.5oz more cheese. Also small tip: add the onions and garlic to the the dressing and let it sit for a bit! Thanks!!!
Very tasty, but next time I’ll scale back on the garlic. It’s even better with a little Dijon mustard.
I didn’t love this one. It tasted fine, and it was a great way to use up some garden bounty, but something was missing. Did I need more lemon? Maybe a jalapeno? Did I cook the lentils too long? I’m not sure. In many of your recipes, I do find some ingredient amounts confusing. How big is half a bunch? How much is the whole bunch? In my grocery store, a bunch can be anywhere from about 1/2 cup to 6 cups, and I have parsley growing in the garden. Weight in ounces or grams, or measuring cup amounts would be very helpful for something like that.
Rarely leave comments but I have to give this recipe a boost. I have several marinated lentil recipes that I use but this one tastes as good as any of them and its ingredients are easier to come by. I just made it and am already thinking of making it again.
I recommend using black (beluga) lentils if you can get them, and I used the marinated red onion that I often have on hand (an easy Moosewood Cookbook recipe). Delicious!
I used to make this all the time but struggled with 2 things: failing to get through all the servings before it turned and not being particularly predisposed to enjoying the lentil part. I’ve thought about adding chickpeas or something to dilute the lentil-ness but then we come back to a single batch being too large to finish (since it’s just the two of us). Any suggestions for the lentil-averse?
How about reducing the lentils by half and adding in some chopped cucumber or bell pepper? Or perhaps just try making a smaller batch. If you go to the recipe card near the top where it has the number of servings listed in the little box, you can reduce it and the ingredients will adjust for you. :)
I’ve made this dish four or five times now, and love it. I add Israili couscous or orzo to balance the protein in the lentils, especially if theres a vegan visitor, in which case the feta is optional. It also makes more, so more leftovers. It works well for a picnic, and is easy to take on camping trips, pre-prepped.
Please explain how two ingredients made of white flour “balance” the protein of the lentils. I have never heard of this phenomenon. Love this salad! I make it very often and never tire of it, it’s so refreshing on hot summer days.
Lentils + a grain (rice, pasta, couscous, etc.) supply a “complete” protein. All 9 amino acids you need, without having to add in other protein sources. Dairy, eggs, and meat naturally contain all 9, but most vegetable sources, no matter how high the protein content, don’t. By pairing beans and legumes with a grain, you create a dish with complete protein.
Absolutely loved this salad. So easy and so good. My go to now. Even the dressing is perfect.👍😍