This black lentil salad is hearty yet fresh. Earthy lentils hold their shape, crisp cucumber and juicy tomatoes keep it bright, olives add depth, and blue cheese brings a sharp, creamy finish. It’s satisfying without being heavy perfect as a main salad or a strong side.
This is Let’s Veg cooking with contrast and confidence.
Black Lentil Salad
Black lentil salad with cucumber, tomato, olives, and blue cheese. A hearty Let’s Veg recipe perfect for fresh, satisfying meals.
Ingredients
Equipment
Cooking Instructions
- Bring lentils and water to a boil. Reduce heat and simmer for 20-25 minutes, until tender but not mushy. Drain and cool slightly.
- In a large bowl, combine lentils, cucumber, tomatoes, olives, and herbs if using.
- Whisk dressing ingredients in a small bowl.
- Pour dressing over the salad and toss gently.
- Fold in blue cheese just before serving.
- Serve at room temperature or chilled.
Nutrition
Notes
Beluga lentils hold texture best for salads
Add red onion or roasted peppers for extra bite
Keeps well refrigerated for up to 2 days (add cheese just before serving)