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Olivia

Black Lentil Salad

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Black lentil salad with cucumber, tomato, olives, and blue cheese. A hearty Let’s Veg recipe perfect for fresh, satisfying meals.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4
Course: Appetizer, Salad, Side Dish
Cuisine: Mediterranean
Calories: 322
Ingredients Equipment Cooking Instructions Nutrition Video Notes

Ingredients
  

  • 1 cup black lentils beluga, rinsed
  • 3 cups water
  • 1 cup cucumber diced
  • 1 cup cherry tomatoes halved
  • ½ cup olives Kalamata or green, sliced
  • ⅓ cup blue cheese crumbled
  • 2 tbsp fresh parsley or dill chopped (optional)
  • Dressing
  • 3 tbsp olive oil
  • 1½ tbsp red wine vinegar or lemon juice
  • 1 tsp Dijon mustard
  • Salt to taste
  • Black pepper to taste

Equipment

Salad Bowl Set
Salad Bowl Set
$24.25
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04/19/2026 08:00 pm GMT
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, olives, and herbs if using.
  3. Whisk dressing ingredients in a small bowl.
  4. Pour dressing over the salad and toss gently.
  5. Fold in blue cheese just before serving.
  6. Serve at room temperature or chilled.

Nutrition

Calories: 322kcalCarbohydrates: 29gProtein: 15gFat: 17gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 10gCholesterol: 8mgSodium: 423mgPotassium: 172mgFiber: 11gSugar: 2gVitamin A: 377IUVitamin C: 14mgCalcium: 114mgIron: 4mg

Video

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)

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