This black lentil salad is hearty yet fresh. Earthy lentils hold their shape, crisp cucumber and juicy tomatoes keep it bright, olives add depth, and blue cheese brings a sharp, creamy finish. It’s satisfying without being heavy perfect as a main salad or a strong side.
This is Let’s Veg cooking with contrast and confidence.
Start with the Vegetable Cooking Guide:
https://letsveg.com/vegetable-cooking-guide
Black Lentil Salad
Black lentil salad with cucumber, tomato, olives, and blue cheese. A hearty Let’s Veg recipe perfect for fresh, satisfying meals.
Ingredients
Equipment
Salad Bowl
Cooking Instructions
- Bring lentils and water to a boil. Reduce heat and simmer for 20-25 minutes, until tender but not mushy. Drain and cool slightly.
- In a large bowl, combine lentils, cucumber, tomatoes, olives, and herbs if using.
- Whisk dressing ingredients in a small bowl.
- Pour dressing over the salad and toss gently.
- Fold in blue cheese just before serving.
- Serve at room temperature or chilled.
Nutrition
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)