Save There's something about a bowl of lentils that stopped me from overthinking lunch. I was in a phase where I'd buy salad kits, eat three days' worth, then toss the wilted remainder. One Tuesday, I decided to cook a batch of lentils on instinct, tossed them with whatever vegetables I had, and drizzled them with a mustard vinaigrette that came together in seconds. The result felt both humble and complete—it didn't wilt, it actually tasted better the next day, and I finally had a lunch I could make without stressing.
I made this for a potluck where everyone brought something beige, and mine arrived in a glass container with colors so vivid it felt almost rude. Someone asked for the recipe three times that night—once while eating, once while reaching for seconds, and once more at the door on their way out. That's when I knew it wasn't just filling; it was something people actually wanted to eat again.
Ingredients
- Dried green or brown lentils (1 cup): Green lentils hold their shape better than red ones and give you that slight firmness that feels satisfying to eat. Brown lentils work fine too, but green ones are the more forgiving choice if you're timing the cooking by feel rather than by the clock.
- Water (3 cups): The ratio matters more than you'd think—too much water and you'll end up with lentils that taste watered down, too little and you'll have a starchy, gluey mess.
- Bay leaf: It sits quietly in the pot and whispers depth into the lentils without making itself obvious.
- Cherry tomatoes (1 cup, halved): They stay firmer than regular tomatoes and release just enough juice to marry with the vinaigrette without turning everything soggy.
- Cucumber (1 cup, diced): The crispness here matters—it's the one thing that doesn't soften over time, so it keeps each bite alive.
- Red onion (1/4 cup, finely chopped): Raw red onion is sharp and a little fierce, which is exactly why it works here instead of being sweet or mellow.
- Fresh parsley (1/4 cup, chopped): It's a quiet finishing touch that makes people ask what you did differently without being able to name it.
- Extra virgin olive oil (3 tbsp): This is not the time to use the cheapest bottle—the oil carries so much of the flavor that it's worth spending a little more.
- Red wine vinegar (1.5 tbsp): It's tart enough to cut through the earthiness of the lentils without being harsh.
- Dijon mustard (1 tsp): This is your secret—it emulsifies the dressing and adds a subtle sophistication that people taste but don't identify.
- Honey or maple syrup (1 tsp, optional): Just enough to balance the sharpness and make the dressing feel rounded instead of one-note.
- Garlic (1 small clove, minced): Fresh and minced, not powder—it stays vibrant and bright.
- Salt and pepper: Start conservative; you can always add more after the flavors marry.
Instructions
- Boil the lentils:
- Rinse your lentils first, then drop them into a saucepan with water, bay leaf, and salt. Bring the water to a rolling boil—you'll hear the change in sound before you see it bubbling hard. Once it's boiling, reduce the heat until it's a gentle simmer where just a few bubbles break the surface at a time. This matters because a hard boil can split the lentils and turn them mushy.
- Cook until tender:
- Let them sit for 20 to 25 minutes, stirring once or twice. You're looking for a point where they're completely soft inside but still holding their shape—bite one and it should feel creamy, not chalky or falling apart. When they're done, drain them in a colander and let them cool completely, tossing them gently once or twice so they cool evenly.
- Prepare your vegetables:
- While the lentils cook, halve your cherry tomatoes, dice your cucumber into pieces roughly the same size, finely chop your red onion so the sharpness distributes evenly, and rough-chop your parsley. Having everything ready before you combine means the final bowl comes together in moments instead of you standing there with a knife in one hand and a mixing spoon in the other.
- Build the vinaigrette:
- In a small bowl or jar, combine your olive oil, vinegar, mustard, and honey if you're using it. Whisk or shake it hard until it looks slightly thicker and more opaque than when you started—that's the mustard and the shaking doing their job of binding the oil and vinegar together. Add your minced garlic, salt, and pepper, and whisk once more. Taste a tiny bit on your finger; it should be bold and sharp, because it's about to dress mild lentils.
- Bring it all together:
- Combine your cooled lentils, tomatoes, cucumber, red onion, and parsley in a large bowl. Pour the vinaigrette over everything and toss gently so every piece gets a coating. Taste a forkful right away and adjust with salt and pepper if you need to—remember that it will taste more itself after sitting.
- Let it rest:
- Chill it for 15 to 30 minutes, or longer if you have the time. The flavors settle and deepen, and any harsh edges soften into something more cohesive. You can eat it straight from the fridge or let it come back to room temperature—both ways work beautifully.
Save I brought this salad to a friend's house one August evening when it was too hot to cook, and we ate it straight from the bowl while sitting on their porch, talking until the sun actually set. That's when I realized that the best meals don't need to be complicated or have eight components—they just need to taste like you care and feel good to eat.
Why This Works as a Meal Prep
The beauty of this salad is that it improves overnight. The lentils absorb the vinaigrette, the vegetables soften just enough to carry flavor without losing texture, and any sharpness from the raw onion mellows into something rounded. Make it on Sunday and you have four lunches that get better with each passing day. I used to think that meal prepping meant eating the same boring thing four times; this proved me wrong.
Ways to Make It Your Own
Once you have the base down, this salad becomes a canvas. I've added diced roasted beets for earthiness, scattered crumbled feta for salt and tang, thrown in shredded carrots for sweetness, and stirred in everything from chopped spinach to diced bell pepper depending on what looked good at the market. The mustard vinaigrette stays the same and somehow makes space for whatever you add.
Serving Suggestions and Storage
Serve this cold straight from the fridge, or let it sit on the counter for 30 minutes if you prefer it less chilled. It pairs quietly beside grilled chicken, stands alone as a filling lunch, and travels well in containers for picnics or packed meals. Stored in an airtight container in the fridge, it keeps for four days, though it rarely lasts that long in my house.
- Pack it for lunch and eat it cold, or warm it gently in a bowl if you're at your desk and want something warmer than room temperature.
- Double the vinaigrette if you're making this ahead and plan to eat it over several days, since the lentils absorb liquid as time passes.
- Taste and adjust the seasoning the day you eat it, not the day you make it—flavors shift as everything sits together.
Save This salad has become the thing I make when I want lunch to feel intentional but not fussy. It's taught me that the simplest dishes, made with a little attention and the best ingredients you can find, are often the ones that people ask for twice.
Common Questions
- → How do I cook lentils properly for this salad?
Simmer rinsed lentils in water with a bay leaf and salt for 20–25 minutes until tender but not mushy. Drain, discard bay leaf, and cool before mixing.
- → Can I make the vinaigrette ahead of time?
Yes, whisk together the olive oil, red wine vinegar, Dijon mustard, garlic, honey or maple syrup, salt, and pepper and refrigerate. Shake before using.
- → What are good ingredient substitutions for extra flavor?
Add crumbled feta, diced red bell pepper, chopped spinach, or shredded carrots to enhance taste and texture.
- → Is this salad suitable for vegan diets?
Yes, use maple syrup instead of honey in the vinaigrette to keep it vegan-friendly.
- → How should I store leftovers to maintain freshness?
Keep the salad in an airtight container refrigerated for up to 2 days. Stir gently before serving.