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Jeweled Mediterranean Lentil Salad

A vibrant, texturally rich salad designed to be both a satisfying meal and a testament to the fresh flavors of the Mediterranean. Firm French lentils are tossed while warm in a zesty sumac-lemon vinaigrette, then combined with the sweet chew of apricots, the crispness of fresh vegetables, and the rich crunch of toasted pistachios. This is the perfect make-ahead lunch that only gets better with time.
Course Main Course
Cuisine Mediterranean
Keyword cold lentil salad recipe Mediterranean, easy lentil salad with lemon vinaigrette, Mediterranean lentil salad
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings 4
Calories 548kcal

Ingredients

For the Sumac–Lemon Vinaigrette:

  • 1/4 cup 60 ml extra-virgin olive oil
  • 3 tbsp 45 ml fresh lemon juice
  • 1 tsp Dijon mustard
  • 1 tsp ground sumac
  • 1 clove garlic minced
  • 1/4 tsp freshly ground black pepper
  • 1/4 tsp kosher salt plus more to taste

For the Salad:

  • 1 1/2 cups 300 g dry French green (Puy) lentils, rinsed
  • 4 1/4 cups 1 liter water
  • 1 bay leaf
  • 1 whole garlic clove
  • 1 large English cucumber finely diced
  • 1 medium red bell pepper finely diced
  • 1/2 medium red onion finely diced
  • 1/2 cup 60 g shelled pistachios, raw
  • 1/2 cup 65 g dried apricots, finely diced
  • 1/2 cup fresh parsley finely chopped
  • 1/4 cup fresh mint finely chopped

Instructions

  • Simmer the lentils: Combine lentils, water, bay leaf, and whole garlic in a saucepan. Bring to a boil, then reduce to a gentle simmer, cover, and cook 20–25 minutes until tender but still firm.
  • Make the vinaigrette: In a jar, combine olive oil, lemon juice, Dijon, sumac, minced garlic, pepper, and salt. Seal and shake vigorously until emulsified.
  • Toast the nuts: In a dry skillet over medium heat, toast pistachios 3–5 minutes, tossing, until fragrant and lightly golden. Transfer to cool, then roughly chop.
  • Warm toss: Drain lentils well; discard bay leaf and garlic. Transfer hot lentils to a bowl, add half the vinaigrette, and toss gently. Let stand 5–10 minutes to absorb and cool slightly.
  • Final assembly: Add cucumber, bell pepper, red onion, chopped pistachios, apricots, parsley, and mint. Add remaining vinaigrette and toss until coated. Rest 15 minutes before serving; adjust seasoning to taste.

Notes

Nutrition Facts

Per serving
  • Calories: 548 kcal
  • Total Fat: 22.1 g
  • Saturated Fat: 2.9 g
  • Carbohydrates: 69.5 g
  • Dietary Fiber: 28.2 g
  • Total Sugars: 15.7 g
  • Added Sugars: 0 g
  • Protein: 24 g
  • Sodium: 99 mg