If you are someone who LIVES for your meal-prepped salads, then get ready, because this recipe is about to change the game for you! My Mediterranean Lentil Salad is a simple, easy, and DELICIOUS plant-based salad that not only perfect to make in a pinch, but is also great for meal-prepping. Plus, it’s gluten-free, dairy-free, and the salad itself uses only six easy ingredients!
Friends, how many of you (or your kids) are returning back to school this fall?! With back-to-school season right around the corner, my brain is buzzing with recipe ideas that make lunchtime quick, easy, and stress-free. Whether that’s a classic sandwich, a simple and tasty salad, or even an easy pasta recipe, lunches should never be stressful. And if you’re wondering what lunches you can make this back-to-school season, then don’t worry, because I’ve got you!
First up, we have this Mediterranean Lentil Salad, and when I tell you that this salad is SO easy to put together, I mean it! The salad itself comes together with just six, simple, plant-based ingredients, and the dressing is also quick and easy. But don’t think that this salad is boring; in fact, it’s packed with flavors, textures, and colors, to keep your lunch feeling exciting.
Plus, for my plant-based friends, this salad is packed with iron. Lentils are one of the best plant-based sources of iron, making them a should-be staple in plant-based diets! Back in the day, I used to be vegan, and would always find myself feeling lethargic and tired around the mid-afternoon. If this is you, then I highly recommend adding more iron into your diet and seeing if it makes a difference in your energy levels!
But, speaking of energy levels, this is also the perfect recipe to meal-prep, which makes it great for those days where you don’t have any energy to cook. Because this salad doesn’t have lettuce, it doesn’t get soggy over-time, and in fact the flavors taste even better the longer they sit! I’ve been making a big batch of this salad at the beginning of the week and eating it for lunch every-other-day. And truly, I am obsessed.
What You Need to Make This Delicious Lentil Salad
- Green Lentils: Of course, the base of this salad consists of lentils!
- English Cucumber: English cucumber is nice and crunchy, which is exactly what this salad needs!
- Cherry Tomatoes: Fresh cherry tomatoes are an essential ingredient when it comes to Mediterranean Cuisine, and adds brightness and acidity to this salad.
- Red Onion: Raw red onion is one of my favorite salad ingredients. Don’t skip this!
- Mint: You’ll want to use fresh mint, in this recipe. Not only will it add the best flavor, but it adds a beautiful color and texture to this salad.
- Hearts of Palm: In my opinion, hearts of palm is a severely underrated ingredient. It’s a delicious vegetable that comes from certain palm trees, and tastes similar to artichoke hearts, in my opinion! You can usually find hearts of palm in the canned foods section of your favorite grocery store.
- Olive Oil: Olive oil is my favorite oil to use in dressings, because it’s full of healthy fats and adds the best flavor! You can also use avocado oil, however, if you prefer.
- Lime: A squeeze of fresh lime juice adds the perfect balance of acidity!
- Garlic: I highly recommend using fresh garlic cloves, in this recipe. It adds the best flavor and tastes absolutely delicious.
- Dijon Mustard: A little bit of dijon mustard adds the perfect amount of “tang” to the dressing.
- Sea Salt & Black Pepper: Of course, a sprinkle of sea salt and pepper adds the perfect finishing touch!
How to Make This Simple & Easy Meal-Prep Salad Recipe
Making this salad couldn’t be easier! Simply start by preparing the lentils; rinse and drain the lentils thoroughly, then add them to a saucepan with three cups of water and a generous pinch of sea salt. Bring it to a boil, then once it’s boiling, cover the pan, reduce the heat to “low”, and let the lentils simmer for about 25 minutes.
While the lentils are simmering, prepare the rest of your salad. Wash and chop the cucumber, tomatoes, red onion, hearts of palm, and mint, and set them aside. Then, in a separate bowl, add all of the dressing ingredients together and whisk them to combine. Taste and adjust salt and pepper levels as needed / desired.
Once your lentils are finished, strain the water from them and rinse them with cold water to cool. You don’t want hot lentils in the salad! Then, add the cooled lentils to a large bowl along with the rest of the chopped vegetables. Finally, pour the dressing on top and toss to fully combine.
Once your salad is done, serve it right away, or store any leftovers in an airtight container, in the fridge, for up to one week. Enjoy!
If you make this recipe, please be sure to leave a review and rating below! And, since I practically live on Instagram, be sure to tag me in your creations so that I can repost them! xx
** Photography by Gayle McLeod
Ingredients
For the Salad:
- 1 Cup Dry Green Lentils
- 1 English Cucumber, chopped
- 1 Cup Cherry Tomatoes, halved
- ½ Red Onion, diced
- ½ Cup Fresh Mint, chopped
- 1 Can Hearts of Palm, chopped
For the Dressing:
- ⅓ Cup Olive Oil
- 2 Limes, juiced
- 2 Cloves Garlic, mashed
- 1 Tablespoon Dijon Mustard
- 1 ½ Teaspoons Sea Salt
- 1 Teaspoon Ground Black Pepper
Instructions
- Start by preparing to lentils; rinse and drain the lentils thoroughly, then add them to a saucepan with three cups of water and a generous pinch of sea salt.
- Bring the lentils to a boil, then once they're boiling, cover the pan, reduce the heat to "low", and let the lentils simmer for about 25 minutes.
- While the lentils are simmering, prepare the rest of the salad. Wash and chop the cucumber, tomatoes, red onion, hearts of palm, and mint, and set them aside.
- Then, in a separate bowl, add all of the dressing ingredients together and whisk them to combine. Taste and adjust salt and pepper levels as needed / desired.
- Once the lentils are finished, strain the water from them and rinse them with cold water to cool.
- Then, add the cooled lentils to a large bowl along with the rest of the chopped vegetables. Finally, pour the dressing on top and toss to fully combine.
- Once the salad is done, serve it right away, or store any leftovers in an airtight container, in the fridge, for up to one week. Enjoy!
Rate & review
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What others are saying
This was so so tasty! We served it with a warm black bean burger on top and it was very tasty and filling. Highly recommend!
That sounds delicious, Christina! Thank you for your review!