Lentil Salad with Mustard

There's something about lentils that caught me off guard the first time I really paid attention to them. I was standing in a cramped kitchen, watching water swirl around their small, dark forms, and I realized this simple legume could be the backbone of something genuinely delicious. No fancy techniques, no fuss—just lentils that soften into something tender and earthy, ready to meet bright tomatoes and a sharp vinaigrette. That moment shifted how I think about building a meal.

I made this for a potluck on a hot summer afternoon, skeptical about bringing a salad to a table crowded with casseroles and fried things. By the time people came back for seconds, it was nearly gone, and someone asked if I'd share the recipe before they left. That's when I knew this wasn't just another side dish—it had quietly become something people actually wanted to eat.

Ingredients

• Lentils: Green or brown lentils hold their shape beautifully as they cook, staying firm enough to toss without falling apart, unlike red varieties that can turn to mush.
• Water: Three cups gives the lentils room to absorb moisture evenly and cook through without scorching on the bottom.
• Bay leaf: A single leaf adds a subtle flavor complexity that deepens the earthiness without being identifiable as a distinct taste.
• Cherry tomatoes: Their natural sweetness and juice balance the vinegar, so the salad tastes harmonious rather than aggressively sour.
• Cucumber: Diced cucumber adds a refreshing crunch and keeps the salad from feeling heavy, even though lentils are naturally substantial.
• Red onion: Finely chopped and raw, it brings a sharp bite that cuts through the richness of the oil and mellows slightly as it sits in the vinaigrette.
• Fresh parsley: This bright herb lifts the whole dish and adds a grassy freshness that makes it feel alive on the plate.
• Extra virgin olive oil: Quality matters here since it's the primary fat and forms the backbone of your vinaigrette.
• Red wine vinegar: Its slight tannin notes complement the lentils better than white vinegar, which can taste too sharp.
• Dijon mustard: This is your secret—it emulsifies the dressing and adds a pleasant warmth that lingers on your palate.
• Honey or maple syrup: Just a touch softens the acidity and brings a whisper of sweetness that makes everything taste more finished.
• Garlic: One small clove, minced finely, mingles with the vinaigrette and avoids overpowering the delicate balance.

Instructions

Simmer the lentils until tender:

Rinse your lentils under cold water—this removes dust and any debris trapped between them. Place them in a saucepan with water and a bay leaf, bring to a rolling boil, then lower the heat and let them bubble gently for about 20 to 25 minutes, until you can easily squash one between your fingers but it still holds its shape.

Let them cool to room temperature:

Hot lentils will wilt your fresh vegetables and cook out the vinaigrette, so give them time to relax on the counter. You can speed this up by spreading them on a clean kitchen towel or a plate.

Combine vegetables with the cooled lentils:

In a large bowl, toss together your lentils, halved cherry tomatoes, diced cucumber, finely chopped red onion, and fresh parsley. At this stage, the salad looks simple—that changes once the vinaigrette hits.

Build your vinaigrette:

In a small bowl or jar, whisk together the olive oil, red wine vinegar, Dijon mustard, minced garlic, and a pinch of salt and pepper. If you're using honey or maple syrup, add it now—it helps bridge the sharp and savory flavors. Whisk until it looks slightly creamy and emulsified rather than separated.

Bring it all together:

Pour the vinaigrette over the lentil mixture and toss gently but thoroughly so every bite is coated. Taste a forkful and adjust salt, pepper, or vinegar to your preference.

Chill and let flavors mingle:

Refrigerate for at least 15 minutes before serving—this allows the lentils to absorb the dressing and the flavors to deepen. You can serve it cold or at room temperature, whichever feels right for the moment.

Save

I remember my partner taking a bite straight from the serving bowl the next day, eyes closed, and saying something like, "This is exactly what I didn't know I needed." That's when it hit me—this salad isn't just nutrition or convenience, it's genuinely good food that feels like it's been made with care.

Ways to Make It Your Own

The beauty of this salad is that it welcomes additions without losing its identity. Some days I'll crumble feta cheese over the top because I want something creamy against the vinaigrette, other times I'll add diced bell pepper or shredded carrots if I'm cleaning out the vegetable drawer. A handful of spinach stirred in at the end adds earthiness without changing the character of the dish. You can even scatter toasted seeds or nuts over the top right before serving if you want texture and warmth. The core recipe is sturdy enough to handle these variations while staying true to itself.

Storage and Make-Ahead Magic

This salad improves over time, which makes it one of my favorite things to prepare on a Sunday for the week ahead. In a covered container in the refrigerator, it stays fresh and flavorful for up to four days, though the cucumber will soften after about two days if you want it to stay crisp. You can also prepare the lentils and the vinaigrette separately and assemble the salad just before serving if you prefer maximum crunch. If you're packing it for lunch, keep the vinaigrette in a separate small container and dress it right before eating to avoid sogginess.

What Makes This Worth Making

This salad exists in that rare place where simple ingredients transform into something that feels nourishing and satisfying in equal measure. It asks nothing of you in terms of technique or obscure ingredients, yet it delivers the kind of flavor you'd expect from something more complicated. Whether you're looking for a quick lunch, a picnic companion, or a side dish that doesn't apologize for taking up space on the table, this hits the mark.

• Make the lentils and vinaigrette on Sunday and you've got components ready to combine throughout the week.
• Don't skip the bay leaf—it's a small thing that makes a noticeable difference in the lentils' flavor.
• Taste and adjust seasoning right before serving, because vinegar's strength varies and you want it balanced to your palate.

Save

This is the kind of salad that nourishes you without fanfare, feeding both hunger and some quieter need for something real. Make it once and you'll find yourself coming back to it again and again.

Recipe Help & FAQs

→ How do I cook lentils for this salad?

Rinse lentils and simmer in water with a bay leaf and salt for 20-25 minutes until tender but firm. Drain and cool before mixing.

→ Can I prepare the mustard vinaigrette in advance?

Yes, whisk the vinaigrette ingredients together and refrigerate. Stir well before adding to the salad.

→ What substitutions work for the honey in the dressing?

Maple syrup can replace honey for a vegan-friendly option without altering the balance of flavors.

→ Can extra vegetables be added to the salad?

Yes, diced red bell pepper, chopped spinach, or shredded carrots add more texture and nutrients.

→ How should the salad be served?

Chill the salad for 15-30 minutes. Serve cold or at room temperature to enjoy the fresh, vibrant flavors.

→ Is the salad suitable for gluten-free and dairy-free diets?

As prepared, it is gluten-free and dairy-free. Adding cheese will include dairy components.