Introduction: Lentils are not only packed with protein and fiber but also offer a variety of textures and flavors that make them perfect for salads. This lentil salad recipe combines the nuttiness of brown lentils with the freshness of crisp vegetables and a tangy dressing, creating a dish that is both nutritious and delicious.

Ingredients: The ingredients for this lentil salad are simple yet vibrant, featuring brown lentils, chopped English cucumber, red and yellow peppers, tomatoes, red onion, cilantro, mint, and jalapenos for a hint of spice. The dressing, made with extra virgin olive oil (optional), Dijon mustard, red pepper flakes, maple syrup, lime or lemon juice, and salt, adds depth and zing to the salad.

Preparation: To begin, the lentils are thoroughly washed and then cooked until tender but still firm. This ensures that they retain their shape and texture in the salad. While the lentils are cooking, the vegetables are chopped into bite-sized pieces, ready to be mixed with the lentils later. The dressing is whisked together, marrying the flavors of the ingredients and providing a delightful tanginess to the salad.

Assembly: Once the lentils are cooked and strained, they are combined with the chopped vegetables in a mixing bowl. The dressing is then drizzled over the lentil and vegetable mixture, coating each ingredient with its savory and tangy goodness. The salad is gently tossed to ensure that all the flavors are evenly distributed and allowed to mingle.

Chilling and Serving: After mixing, the lentil salad is refrigerated for some time, allowing the flavors to meld and develop further. Chilling also helps to enhance the refreshing quality of the salad, making it an ideal dish for hot summer days. When ready to serve, the lentil salad is plated or placed in a serving bowl, ready to be enjoyed as a wholesome and satisfying meal or as a flavorful side dish.

Conclusion: This lentil salad recipe offers a perfect balance of protein, fiber, vitamins, and minerals, making it not only a delicious addition to any meal but also a nutritious choice for those looking to maintain a healthy lifestyle. With its vibrant colors, diverse textures, and tantalizing flavors, this salad is sure to become a favorite in your culinary repertoire, providing both nourishment and culinary delight with every bite.

Lentil Salad


  • ½ Cup Uncooked Brown Lentils/ Saboot Masoor dal
  • 1 Cup Chopped English Cucumber
  • ⅓ Cup Chopped Red Pepper
  • ⅓ Cup Chopped yellow Pepper
  • ½ Cup Chopped Tomato(Remove the seeds)
  • ¼ Cup Chopped Red Onion
  • ¼ Cup Chopped Cilantro and Mint
  • ¼ Cup Jalapeno,chopped

For the dressing

  • 2 Tbsp Extra virgin olive oil(optional) You can make this without oil as well.
  • 1 Tsp Dijon mustard
  • ¼ Tsp Red Pepper Flakes
  • 1 Tsp Maple Syrup
  • 1 Tbsp Lime/Lemon Juice
  • ¼ Tsp Salt


Wash lentils under running tap water .
In a pan combine lentils with 3 cups of water and ½ tsp of salt .

Bring it to a boil and turn down the flame low.
Cook it for 12-13 minutes for till they are tender and firm .Remember you dont need to to cook it mushy .
Strain the lentils after cooking. Leave it on the strainer to make sure its totally dry .
Chop all the vegetable .
Whisk everything required to make dressing .
Mix everything together and drizzle dressing on top of it .
Mix it nicely and keep it in the fridge for flavours to get mixed up..
Serve and enjoy.