Carol and Humphrey's Lentil Salad

Bright, fresh, and packed with vibrant flavors, Carol and Humphrey’s Lentil Salad is a wholesome and satisfying dish that’s perfect for any occasion. This Mediterranean-inspired recipe features tender green or brown lentils combined with crisp red bell pepper, refreshing cucumber, juicy cherry tomatoes, and aromatic herbs like parsley and mint. A tangy, zesty dressing of extra virgin olive oil, fresh lemon juice, Dijon mustard, and ground cumin ties the ingredients together beautifully, while crumbled feta cheese adds a creamy, optional touch of indulgence. Ready in just 40 minutes, this salad is a nutrient-rich, high-protein option that works equally well as a light lunch, a side dish, or a make-ahead meal. Serve it chilled or at room temperature for a versatile crowd-pleaser that’s bursting with color and flavor.

Nutriscore Rating: 72/100

Prep Time:15 mins

Cook Time:25 mins

Total Time:40 mins

Servings: 4

Ingredients

• 1 cup dry green or brown lentils
• 3 cups water
• 1 teaspoon salt
• 1 medium red bell pepper, diced
• 1 medium cucumber, diced
• 0.5 medium red onion, finely diced
• 1.5 cups cherry tomatoes, halved
• 0.25 cup fresh parsley, chopped
• 0.25 cup fresh mint, chopped
• 3 tablespoons extra virgin olive oil
• 3 tablespoons fresh lemon juice
• 1 teaspoon Dijon mustard
• 0.5 teaspoon ground cumin
• 0.25 teaspoon black pepper
• 0.5 cup crumbled feta cheese (optional)

Directions

Step 1

Rinse the lentils under cold running water and drain.

Step 2

In a medium saucepan, combine the lentils, water, and 1 teaspoon of salt. Bring to a boil over medium-high heat.

Step 3

Reduce the heat to low and simmer for 20-25 minutes, or until the lentils are tender but not mushy. Drain and let them cool slightly.

Step 4

While the lentils are cooking, dice the red bell pepper and cucumber, finely dice the red onion, and halve the cherry tomatoes. Chop the parsley and mint leaves. Set the vegetables and herbs aside.

Step 5

In a small bowl, whisk together the olive oil, lemon juice, Dijon mustard, and ground cumin. Add black pepper to taste and adjust the seasoning if necessary.

Step 6

In a large mixing bowl, combine the cooked and slightly cooled lentils with the diced vegetables, halved cherry tomatoes, parsley, and mint.

Step 7

Drizzle the dressing over the lentil mixture and toss gently to combine, ensuring all ingredients are evenly coated.

Step 8

If using feta cheese, gently fold it into the salad.

Step 9

Transfer the salad to a serving bowl or platter, garnish with extra parsley or mint if desired, and serve at room temperature or chilled.

Nutrition Facts

Serving size	(1832.8g)

Amount per serving	% Daily Value*
Calories	1150.1

Total Fat 74.1g	0%
Saturated Fat 24.3g	0%
Polyunsaturated Fat 0.0g
Cholesterol 106.8mg	0%
Sodium 3915.9mg	0%
Total Carbohydrate 90.3g	0%
Dietary Fiber 30.4g	0%
Total Sugars 27.2g
Protein 46.5g	0%

Vitamin D 0IU	0%
Calcium 1096.5mg	0%
Iron 17.5mg	0%
Potassium 2956.7mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 54.9%

Protein: 15.3%

Carbs: 29.8%