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.
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.
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.
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 Broccoli & Cauliflower Parmesan
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
Black lentils can be purchased in large supermarkets, bulk food stores, deli’s, health food stores and online.
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.
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.
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
Wild Rice Salad + Golden Goddess Dressing
Roasted Chickpea Pumpkin 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.
Print
Mediterranean Black Lentil Salad
- Prep Time: 15 minutes
- Cook Time: 22 minutes
- Total Time: 37 minutes
- Yield: Serves 4
- Category: Salad
- Method: Stovetop + Chop
- Cuisine: Mediterranean
Description
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.
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
Tahini dressing:
- 3 tablespoons tahini
- 1/3 cup white wine vinegar
- 1 tablespoon dijon mustard
- 1 garlic clove
- 2 teaspoons honey
- Salt + pepper, to taste
Instructions
- Place lentils in a medium saucepan and cover generously with cold water. Bring to a boil, then reduce heat to a ver low simmer and cook for 20-25 minutes. Drain and rinse the lentils with cold water so they can be added directly into the salad without wilting the ingredients. Set aside.
- While the lentils are cooking, dice the onion, capsicum (bell pepper), cucumber and finely chop up the parsley.
- Whisk together the tahini, vinegar, mustard, minced garlic, honey, salt and pepper until smooth.
- 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.
Notes
- Storage: Keep it in the fridge for up to five days in a tightly sealed container. The cucumber will let off some of its liquid, so you may want to drain some of the juices before serving.
- Lentils: If you can’t find black beluga lentils use French green (le Puy) lentils instead.
Made this for a dinner party and everyone absolutely l loved it!!! Thank you 🙂
★★★★★
Yay! I’m so happy to hear everybody enjoyed the salad. Thank you for your review Jilly 😊