Lentil Mustard Vegetable Salad

This vibrant lentil salad brings together tender lentils, juicy vegetables, and a zingy mustard dressing for a nourishing dish that never feels boring. It is my go-to when I crave something filling and fresh without spending hours in the kitchen. The combination of protein-packed legumes and crisp produce makes it perfect for lunches and picnics, and it always disappears fast at gatherings.

I first brought this to a potluck and loved watching everyone go back for seconds. Now it is my favorite make-ahead lunch because the flavors just get better with time.

Gather Your Ingredients

• Lentils: Canned or cooked dried lentils are the base and add protein. If using canned, pick low sodium and always rinse them well.
• Cherry tomatoes: Choose ripe tomatoes for sweetness and a bright color boost. Grape or small plum tomatoes also work.
• Cucumber: Medium sized with firm skin and few seeds for crunch. Peel only if the skin is thick.
• Red onion: Adds a gentle onion bite. Use red for a mild punch. Substitute shallot or green onion if you like.
• Olives: Look for Kalamata or Taggiasche ones for rich saltiness. Pitted and sliced saves you time.
• Parsley: Fresh and chopped. It gives a herbal pop and color; swap with a pinch of dried oregano if needed.
• Feta cheese: Crumbled regular or dairy free gives the salad creaminess and tang.
• Extra virgin olive oil: The dressing’s silky base. Use the best you have for full flavor.
• Lemon juice: Freshly squeezed is best for brightness. Bottled works in a pinch but the flavor is not as fresh.
• Dijon mustard: Adds zing and depth. American style works as a milder swap.
• Garlic: Grated fresh for sharpness. Skip if you want a milder taste.
• Cumin: Optional, but a little goes a long way for earthiness. Use fresh ground.
• Salt and black pepper: Season to taste. Use flaky or sea salt if possible.

How to Make It

Prep the Lentils:

If using canned lentils, drain and rinse thoroughly to remove extra salt and starches. Pour into a large bowl. If using dried lentils, rinse one cup of lentils then simmer in four cups water with one teaspoon salt until just tender, about 15 to 30 minutes. Drain and cool.

Chop the Veggies:

Quarter the cherry tomatoes for juicy bursts in each bite. Dice the cucumber into small, even pieces for maximum crunch. Thinly slice the red onion for the best texture or dice if you prefer smaller pieces.

Combine the Salad:

Add the lentils, tomatoes, cucumber, red onion, olives, feta cheese, and chopped parsley to the bowl. Toss gently to mix without breaking the lentils.

Prepare the Dressing:

In a small bowl, whisk together extra virgin olive oil, lemon juice, Dijon mustard, grated garlic, cumin (if using), salt, and black pepper. Mix until creamy and smooth so the flavors blend.

Dress and Toss:

Pour all the dressing over the salad. Use clean hands or large utensils to toss until everything is evenly coated. Taste and adjust salt or lemon juice as needed.

Final Touch:

Let the salad sit for 10 minutes if you can. This lets the lentils soak up the flavors. Serve chilled or at room temperature.

Feta cheese is my secret love in this salad. I remember making it with my sister and laughing as we tried different salty cheeses until we found our favorite. Sometimes memories like that make the food taste even better.

Flavor Boosters

Store the salad in an airtight container in the fridge. It only gets tastier after sitting for an hour or two. The veggies stay crisp and the lentils become more flavorful. If you add soft greens or avocado, mix those in just before serving to keep everything fresh.

Serving Suggestions

This salad shines as a meal on its own but it is also a perfect side for grilled chicken or fish. I love serving it at potlucks because it can sit out and still taste bright. You can also stuff it in pita bread or wrap it for lunch on the go.

Creative Twists

Almost everything in this salad can be swapped. Try French or black lentils for a firmer touch. Use chickpeas for a twist or try sun dried tomatoes if you do not have olives. No feta? Dairy free cheese or extra olives give that rich bite instead.

Make extra dressing and store it in a jar for up to a week. It is wonderful on roasted veggies or other salads.

Common Questions About the Recipe

→ Which lentils work best for this salad?

Green, brown, black, or French lentils are ideal, as they hold their shape well when cooked.

→ Can canned lentils be used?

Yes, canned lentils save time—just drain and rinse before mixing with the vegetables and dressing.

→ How should the lentils be cooked for best texture?

Simmer lentils until just tender and let them cool before tossing with veggies to avoid mushiness.

→ Are there substitutions for feta cheese?

You can use dairy-free feta, goat cheese, or omit cheese entirely for a vegan option.

→ How long does it stay fresh?

This dish stays fresh in the fridge for up to 4 days. The flavor improves after chilling for a few hours.

→ What can be used instead of olives?

Sun-dried tomatoes or marinated artichokes make great alternatives if you prefer different flavors.