Lentil salad

By the GetYourMacros team · 31 August 2026

A vibrant and filling Mediterranean plate where hearty lentils meet fresh seasonal vegetables and a citrusy dressing.

• Time 25 min
• Course One-dish meal
• Diet Vegan
• Cuisine Mediterranean

Ingredients (1 serving)

• 130 g Dried lentils
• 150 g Cherry tomatoes
• 1 Cucumber
• 100 g Bell peppers
• 15 ml Extra virgin olive oil
• 20 ml Lemon juice
• Fresh parsley to taste
• Salt to taste
• Black pepper to taste

Quantities are for one serving: multiply by the number of people. Calories and macros are computed on the app's food database, ingredient by ingredient.

Method

1. Rinse the dry lentils under cold water and place them in a pot with plenty of unsalted water.
2. Bring to a boil, then simmer over medium-low heat for 20-25 minutes until tender but still firm.
3. While the lentils cook, dice the cucumber and the bell peppers into small, even cubes.
4. Halve the cherry tomatoes and finely chop the fresh parsley.
5. Drain the lentils and rinse them briefly under cold water to stop the cooking and cool them down.
6. In a large bowl, whisk the extra virgin olive oil with the lemon juice, salt, and black pepper.
7. Add the lentils and all the chopped vegetables to the bowl and toss thoroughly to combine.
8. Garnish with the chopped parsley and let it rest for a few minutes before serving.

Tips

• Cook the lentils in advance and store them in the fridge; this salad tastes even better the next day.
• Add a pinch of dried oregano or some capers if you want an extra Mediterranean punch.

Got a Thermomix? On Cookidoo open Created recipes → Import recipe and paste this page's link: the ingredients and steps land in your created recipes.

Similar recipes

Traditional Ligurian sardeinara pizza652 kcal · P 30 g · C 83 g · F 22 gCucumber noodles with crispy tofu653 kcal · P 36 g · C 62 g · F 29 gChickpea and seitan smash sandwich651 kcal · P 44 g · C 75 g · F 19 g

One of the 495 recipes in the library behind the GetYourMacros weekly meal plan.