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Black lentils salad with cucumber tomato and olives, serve on a black plate.
Olivia

Black lentils salad with cucumber tomato and olives

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Black lentil salad with cucumber, tomato, olives, and chili flakes. A simple plant-forward dish with fresh flavor and balanced nutrition.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4
Course: Salad
Cuisine: Mediterranean
Calories: 256
Ingredients Equipment Cooking Instructions Nutrition Notes

Ingredients
  

  • 1 cup black lentils cooked
  • 1 cucumber diced
  • 1 cup cherry tomatoes halved
  • 1/2 cup green olives
  • 2 tablespoons olive oil
  • 1 tablespoon lemon juice
  • 1/2 teaspoon chili flakes
  • Salt to taste
  • Black pepper to taste
  • 2 tablespoons fresh parsley chopped

Equipment

Mixing Bowl
Mixing Bowl
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04/19/2026 07:00 pm GMT
Mixing bowl

Cooking Instructions
 

  1. Place cooked lentils in a large bowl.
  2. Add cucumber, tomatoes, and green olives.
  3. Drizzle with olive oil and lemon juice.
  4. Season with salt and black pepper.
  5. Add chili flakes.
  6. Toss gently to combine.
  7. Let sit for 5 minutes to blend flavors.
  8. Taste and adjust seasoning if needed.
  9. Transfer to a serving bowl.
  10. Garnish with fresh parsley and serve.

Nutrition

Calories: 256kcalCarbohydrates: 29gProtein: 13gFat: 10gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gSodium: 277mgPotassium: 210mgFiber: 12gSugar: 2gVitamin A: 548IUVitamin C: 17mgCalcium: 57mgIron: 4mg

Notes

• Let lentils cool before mixing for best texture
• Adjust chili flakes to preferred heat level
• Add fresh herbs for extra brightness if desired

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