Lentil Salad with Cucumber, Tomato & Cranberries

This lentil salad brings together earthy lentils, crisp cucumber, juicy tomatoes, and a pop of sweetness from dried cranberries. It’s light yet satisfying, perfect as a make-ahead lunch or a bright side for everyday meals.

This is Let’s Veg comfort with freshness and contrast.

Olivia

Lentil Salad with Cucumber, Tomato & Cranberries

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Lentil salad with cucumber, tomato, and cranberries in a light vinaigrette. A simple Let’s Veg recipe perfect for fresh, satisfying meals.

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Prep Time 15 minutes mins

Cook Time 25 minutes mins

Total Time 40 minutes mins

Servings: 4

Course: Appetizer, Salad, Side Dish, Snack

Cuisine: Mediterranean

Calories: 308

Ingredients Equipment Cooking Instructions Nutrition Notes

Ingredients

  

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• 1 cup green or brown lentils rinsed
• 3 cups water
• 1 cup cucumber diced
• 1 cup cherry tomatoes halved
• ⅓ cup dried cranberries
• 2 tbsp fresh parsley or mint chopped (optional)
• Dressing
• 3 tbsp olive oil
• 1½ tbsp lemon juice or red wine vinegar
• 1 tsp Dijon mustard
• Salt to taste
• Black pepper to taste

Equipment

Salad Bowl

Cooking Instructions

 

1. Bring lentils and water to a boil. Reduce heat and simmer for 20-25 minutes, until tender but not mushy. Drain and cool slightly.
2. In a large bowl, combine lentils, cucumber, tomatoes, cranberries, and herbs if using.
3. Whisk dressing ingredients in a small bowl.
4. Pour dressing over the salad and toss gently.
5. Taste and adjust seasoning. Serve at room temperature or chilled.

Nutrition

Calories: 308kcalCarbohydrates: 40gProtein: 13gFat: 11gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 8gSodium: 32mgPotassium: 608mgFiber: 16gSugar: 10gVitamin A: 332IUVitamin C: 13mgCalcium: 49mgIron: 4mg

Notes

Use lentils that hold their shape well

Add toasted nuts or seeds for crunch

Keeps well refrigerated for up to 2 days

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