Mediterranean Black Lentil Salad

Name: Mediterranean Black Lentil Salad
Prep time: 15 min
Cook time: 22 min
Total time: 37 min
Cuisine: Mediterranean
Ingredients: 1 cup uncooked black lentils (beluga lentils); 2 persian/ lebanese cucumbers, diced; 1 red capsicum (bell pepper), diced; 1/2 red onion, diced; 1/2 cup crumbled feta cheese, or more; 1 bunch parsley, chopped; 3 tablespoons tahini; 1/3 cup white wine vinegar; 1 tablespoon dijon mustard; 1 garlic clove; 2 teaspoons honey; Salt + pepper, to taste

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This Mediterranean style black lentil salad with feta, cucumber and capsicum (bell pepper) is tossed in a delicious tangy tahini dressing. Everything is finely chopped for a simple, fresh and healthy vegetarian dish.

Black lentil salad in a bowl with a gold fork.

If your looking to incorporate more salads into your weekly rotation, I’ve got you covered! This black lentil salad is such a nutritious and tasty combination to enjoy on it’s own or pair with heartier main dishes. Plus the leftovers keep well, making it a perfect meal prep contender. The vegetables are finely chopped into a small dice along with plenty of fresh parsley. Everything is toasted in a yummy tangy tahini dressing and crumbled feta adds salty richness.

What are black lentils?

Black lentils, sometimes called beluga lentils, are a small variety of lentils with a firm texture similar to French lentils. They are black and shiny when raw and retain their inky black colour when cooked. Unlike brown and red lentils, they keep their shape well after cooking. Black lentils are very similar to French green lentils in texture and taste, and they’re perfect to use in salads because they don’t turn mushy.

Black lentil salad in a mixing bowl with wooden spoons.

Ingredients you’ll need

Despite the lengthy list, we only need a few simple fresh ingredients to make this black lentil salad.

Black lentils: You’ll need 1 cup of uncooked lentils for this recipe.
Cucumbers: Lebanese or Persian cucumbers are best here.
Capsicum (bell pepper)
Onion: I like red onion for a pop of colour.
Feta cheese: Go for a firm crumbly feta cheese here.
Parsley: Herbs add a delicious fresh flavour.
Tahini: to make the tahini dressing.
White wine vinegar: This is milder than regular white vinegar. Red wine vinegar or rice vinegar can also be used instead.
Dijon mustard: Use wholegrain mustard if that’s all you have.
Garlic
Honey or maple syrup: For a touch of sweetness in the dressing
Salt + pepper

How to make black lentil salad

This salad is super straight forward to make, with just three key steps.

Cook lentils: Start by cooking the black lentils until just tender. Drain and rinse the lentils with cold water so the can be added directly into the salad without wilting the ingredients.

Chop veggies: While the lentils are cooking, diced up the onion, capsicum (bell pepper), cucumber and finely chop the parsley.

Tahini dressing: Whisk together the tahini, vinegar, mustard, minced garlic, honey, salt and pepper until smooth.

Combine: Add the drained the lentils to a large bowl with the herbs and veggies, feta and pour on the tahini dressing. Stir everything together and serve or refrigerate until ready.

Tahini dressing in a glass jug with a white whisk.

Black lentils, red capsicum, cucumber, parsley, red onion and crumbed feta cheese in a large mixing bowl.

How to store

For best results serve this salad within a few hours of making it. Keep it in the fridge for up to five days in a tightly sealed container. Note: the cucumber will let off some of its liquid, so you may want to drain some of the juices before serving.

What to serve with black lentil salad

This salad makes a great stand-alone vegetarian meal. I love it for lunch, or as a side dish for dinner along with roasted vegetables or simply cooked chicken or fish on top. Here are some ideas:

Air Fryer Frozen Cauliflower

Spinach Feta Salmon Burgers

Air Fryer Broccoli & Cauliflower Parmesan

Black lentil salad in a bowl with a gold fork on the side.

Tips and variations

Lentils: You can boil the lentils several days in advance and store them covered in your fridge. Then use when ready to assemble the salad.
Leafy greens: Add chopped baby spinach leaves, kale or cos (romaine) lettuce for extra green goodness.
Grains: You can add 1-2 cups of cooked quinoa, pearl couscous or brown rice for a heartier salad. I recommend doubling the dressing to ensure everything is well coated.
Make it vegan: Use dairy free feta cheese or chop up some almonds to make it vegan friendly.

Recipe FAQ

Where do you buy black lentils

Black lentils can be purchased in large supermarkets, bulk food stores, deli’s, health food stores and online.

What do black lentils taste like

Black lentils have a rich, earthy flavor that is similar to mushrooms. They hold their shape well when cooked and take on a wide range of flavours.

What is the best way to cook black lentils

Place them in a medium saucepan and cover generously with water. Do not salt the water or the lentils will become tough. Cook over high heat and bring to a simmer, then cook until they are just tender, about 22 minutes. Drain well.

Are black lentils good for you

Black lentils are very nutritious legume rich in protein, fibre and iron making them an excellent plant-based ingredient. They are also high in folate and potassium.

Other salad recipes

Cypriot Grain Salad

Wild Rice Salad + Golden Goddess Dressing

Roasted Chickpea Pumpkin Salad

Jerusalem Salad

If you try this black lentil salad recipe or have a question, please let me know! Leave a comment and rate it below. I love to hear what you think, or any changes you make.