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Black lentil salad in a mixing bowl with wooden spoons.

Mediterranean Black Lentil Salad

  • Author: Caitlin Rule
  • Prep Time: 15 minutes
  • Cook Time: 22 minutes
  • Total Time: 37 minutes
  • Yield: Serves 4
  • Category: Salad
  • Method: Stovetop + Chop
  • Cuisine: Mediterranean


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.


  • 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


  1. 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.
  2. While the lentils are cooking, dice the onion, capsicum (bell pepper), cucumber and finely chop up the parsley.
  3. Whisk together the tahini, vinegar, mustard, minced garlic, honey, salt and pepper until smooth. 
  4. 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.


  • 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.