Easy Lentil Salad

Name: Easy Lentil Salad
Ingredients: 270g dry brown lentils; 960ml vegetable broth; 1 tsp kosher salt (divided); 140g quartered cherry tomatoes; 120g finely diced English cucumber (1/2 cucumber); 40g finely diced red onion; 40g sun-dried tomatoes (packed in oil), chopped; 60g baby arugula (or spinach); 2 tbsp white wine vinegar; 2 tbsp olive oil; 2 tbsp neutral oil; 1/2 tbsp granulated sugar; 1/2 tbsp Dijon mustard; 1 tsp dried oregano; 1/2 tsp garlic powder; 30g feta cheese (optional)

By admin 2/28/2026

This salad emphasizes fresh, hearty, and flavorful qualities ideal for meal preparation. Brown lentils provide plant-based protein, while sun-dried tomatoes add umami richness. The recipe suits vegetarian and vegan diets with feta omitted.

Ingredients

Scale:

Units:

270g dry brown lentils
960ml vegetable broth
1 tsp kosher salt (divided)
140g quartered cherry tomatoes
120g finely diced English cucumber (1/2 cucumber)
40g finely diced red onion
40g sun-dried tomatoes (packed in oil), chopped
60g baby arugula (or spinach)
2 tbsp white wine vinegar
2 tbsp olive oil
2 tbsp neutral oil
1/2 tbsp granulated sugar
1/2 tbsp Dijon mustard
1 tsp dried oregano
1/2 tsp garlic powder
30g feta cheese (optional)

Instructions

Simmer lentils with broth and 1/2 tsp salt for 15-20 minutes until tender. Drain and cool for 5 minutes.
Prepare tomatoes, cucumber, red onion, and sun-dried tomatoes during cooking.
Whisk together vinegar, olive oil, neutral oil, sugar, mustard, oregano, garlic powder, and 1/2 tsp salt.
Combine cooled lentils with dressing, vegetables, and arugula. Add feta if desired. Serve immediately or refrigerate up to 5 days.