Lentil Veggie Salad



  • 1 cup dried green or brown lentils
  • 2 cups vegetable broth or chicken stock or broth


  • 1 cup coarsely chopped sun-dried tomatoes packed in olive oil
  • 1 cup chopped Persian or English cucumber
  • 1/2 cup diced red onion
  • 1/2 cup finely chopped flat-leaf Italian parsley
  • 1/4 cup shredded carrots
  • *optional* 1/4 cup of feta cheese

Lemon Dressing:

  • 2 TBS red wine vinegar
  • 1 tsp dried oregano
  • 1 tsp garlic, minced
  • 1 tsp honey
  • 1/3 cup olive oil
  • 3 tsp freshly squeezed lemon juice + 2 teaspoons lemon zest
  • 1/2 tsp salt


  1. LENTILS: Rinse the lentils in a fine-mesh sieve. Pick out any debris or shriveled lentils. Combine the rinsed lentils, vegetable/chicken broth in a small pot. Stir and cook over medium-high heat until the liquid comes to a simmer; reduce to medium-low heat and cover with a lid. Keep the lentils simmering until tender, about 20-25 minutes (check at 20 minutes). Remove from heat and strain. Rinse in cold water for 30 seconds to a minute or until fully cooled. Fully drain off any liquid and add lentils to a large bowl. Place in the fridge to continue cooling while preparing the rest of the salad.
  2. DRESSING: Combine all of the dressing ingredients in a jar. Cover and shake to combine. Refrigerate while preparing the rest of the salad.
  3. SALAD: To the bowl of cooked and cooled lentils, add in quartered cherry tomatoes, diced cucumber, diced red onion, finely chopped parsley, and shredded carrots.
  4. DRESS: Add dressing and toss gently.
  5. SERVE: Serve immediately or refrigerate for up to 2-3 days.
  6. *Optional: top with feta cheese*