This simple black lentil salad, features earthy Beluga lentils tossed with fresh herbs and a zesty dressing creating the perfect bite! This refreshing salad is packed full of flavor and will last all week in the fridge.
Black lentils are also known as beluga lentils or caviar lentils due to their appearance! They are earthy in flavor and act as the perfect base for a hearty salad. Interested in leaning more about lentils? Make sure to check out my guide on how to cook lentils!
If you love lentil salads, you've come to the right place! I've got everything from warm cauliflower lentil salad, to Greek lentil salad, to quinoa lentil salad and lentil pasta salad. They are all great recipes I recommend making for meal prep to enjoy for lunch all throughout the week.
I love how beautifully balanced this beluga lentil salad is. The crunchy cucumbers and red onion add a nice texture to every bite, while the creamy feta cheese pairs with the bright lemony dressing. This vegetarian salad is great for meal prep, or as a side dish. Serve it with with grilled eggplant sandwiches for a well-rounded meal!
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Ingredient Notes
- Black lentils - (aka beluga lentils, aka caviar lentils) these smaller sized lentils are firm and hold their texture well.
- Vegetables - crunchy cucumbers and sharp red onion keep this recipe simple.
- Fresh herbs - fresh dill weed and fresh mint leaves are essential in creating the refreshing element to this salad.
- Feta cheese - this savory cheese balances out the rest of the ingredients.
- Vinaigrette - you'll need red wine vinegar, fresh lemons, honey, garlic, salt and olive oil for this simple yet tasty dressing.
Substitutions and Variations
- Lentils - if you can't find black lentils try using French green lentils (also known as puy lentils). This is also a more firm lentil variety and does well in salads.
- Herbs- I recommend keeping the mint leaves if possible and pairing it with other herbs such as cilantro, parsley or chives.
- Vegan - use vegan feta cheese or try using avocado in place of the feta for a creamy element.
- Dressing - swap in any of your favorite vinaigrette's for a variation on the flavor!
Step by Step Instructions
Step 1: Bring the lentils to a boil, reduce the heat and simmer for 20-25 minutes or until tender. Strain and set aside.
Step 2: Mix the dressing together.
Step 3: Add all of the ingredients to a large mixing bowl.
Step 4: Mix well until combined.
Hint: try not to over cook the lentils or they will become mushy. Try eating a few lentils (about 5 or so) at the 20 minute mark and add cooking time as needed.
Emily's Top Tip
"Make sure to dice the cucumber and onion into small pieces, that way you'll get some crunch in every bite!"
Frequently Asked Questions
No, you do not need to soak black beluga lentils (or other varieties of lentils) before cooking. It will only take about 25 minutes to cook black lentils.
Black lentils are typically found near the dried beans and lentils in grocery stores. Whole Foods usually carries black lentils. If you're unable to find them in person, they can easily be ordered online since they are a dried good.
Store any leftover lentil salad in an airtight container in the fridge for up to 5 days. I like to portion out leftovers into individual Tupperware's so I can just grab one for lunch!
Black (Beluga) Lentil Salad
Ingredients
- 1 cup black lentils (beluga lentils), rinsed under cold water
- 3 cups water
- 1 bayleaf
- ½ teaspoon salt
- 1 clove garlic
- 4 persian cucumbers diced
- ½ cup red onion diced
- ¼ cup fresh dill roughly chopped
- ¼ cup fresh mint roughly chopped
- ½ cup feta cheese optional
For the Dressing:
- 1 clove garlic minced
- 2 lemons juiced
- 1 tablespoon red wine vinegar
- ¼ teaspoon salt
- 1 tablespoon honey
- 3 tablespoons extra virgin olive oil
Instructions
- Add the lentils, water, bayleaf, salt and garlic clove to a medium sauce pan. Bring to a boil, cover with a lid and reduce the heat to low. Simmer for 20-25 minutes or until lentils are tender. Drain out excess liquid and discard the bayleaf and garlic clove.
- Mix the dressing together. Add minced garlic, the juice of 2 lemons, red wine vinegar, salt, honey and extra virgin olive oil to jar. Shake well until combined.
- Add the cooked lentils, cucumber, red onion, dill, mint, feta cheese and dressing to a large mixing bowl.
- Toss well until everything is mixed together and coated in dressing.
Video
Notes
- This recipe is great for meal prep; it stores well for up to 5 days in the fridge.
- If you can't find black lentils swap in French green lentils, which are also firm and will retain their texture in the salad.
- Make sure to use fresh lemon juice in the dressing. Do not use the bottled lemon juice; it will not taste the same.
Emily says
I made this a few times while testing out the recipe and I'm always so happy with how flavorful and refreshing it is! I find that this recipes makes 4 large servings that are perfect for me to pack up for lunch during the week.