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Black lentil salad with cherry tomatoes, cucumber, red onion, fresh herbs, and crumbled feta cheese served in a white bowl with lemon dressing and pita bread on the side.

Cold Black Lentil Salad

This black lentil cold salad combines tender beluga lentils with cucumber, cherry tomatoes, feta cheese, parsley, and mint in a bright lemon-herb dressing. It's fresh, satisfying, and easy to prepare ahead for lunches, picnics, or simple meals.
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Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Course: Salad
Cuisine: Mediterranean
Servings: 4
Author: Shilpa

Equipment

  • Medium Pot
  • Fine mesh strainer
  • Large mixing bowl
  • Small Jar or Bowl
  • Cutting board and knife

Ingredients

For the Salad

  • 1 cup dry black beluga lentils rinsed
  • 3 cups water
  • 1 teaspoon salt divided
  • 1½ cups cucumber diced
  • 1 cup cherry tomatoes halved
  • ¼ medium red onion thinly sliced
  • ½ cup feta cheese crumbled
  • ¼ cup parsley chopped
  • 2 tablespoons mint leaves chopped

For the Dressing

Instructions

  • Add black beluga lentils and water to a medium pot. Bring to a boil over medium-high heat.
  • Reduce heat and simmer for 20 to 25 minutes until the lentils are tender but still holding their shape. Add ½ teaspoon salt during the last few minutes of cooking. Drain the lentils and let them cool completely.
  • In a large mixing bowl, combine cooled lentils, cucumber, cherry tomatoes, red onion, feta, parsley, and mint.
  • In a small jar or bowl, whisk together olive oil, lemon juice, garlic, oregano, toasted cumin seeds, black pepper, red pepper flakes, and remaining ½ teaspoon salt. Lightly crush the cumin seeds between your fingers before adding them to the dressing.
  • Pour the dressing over the salad and toss gently until evenly coated. Taste and adjust seasoning if needed. Chill for 15 to 20 minutes before serving for the best flavor.

Notes

  • Black beluga lentils hold their shape well and work best for this salad.
  • Let the lentils cool completely before adding the vegetables to keep everything crisp.
  • The salad can be made up to 24 hours ahead and stored in the refrigerator.
  • For extra lemon flavor, add ½ teaspoon lemon zest to the dressing.
  • If serving later, reserve a little feta and fresh herbs for garnish just before serving.

Nutrition

Calories: 344kcal | Carbohydrates: 31g | Protein: 16g | Fat: 18g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 11g | Cholesterol: 17mg | Sodium: 816mg | Potassium: 224mg | Fiber: 11g | Sugar: 2g | Vitamin A: 729IU | Vitamin C: 22mg | Calcium: 160mg | Iron: 5mg
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