Rainbow Lentil Salad
This vibrant Rainbow Lentil Salad is as delicious as it is colorful! Packed with fiber-rich lentils, crunchy bell peppers, refreshing cucumber, and zesty red onion, it’s tossed in a bright lemony dressing and finished with creamy crumbled feta and fresh mint. Perfect for a light lunch, meal prep, or a crowd-pleasing potluck side, this salad comes together in minutes—especially when using pre-cooked lentils. It’s healthy, satisfying, and bursting with flavor in every bite.
Ingredients
- 3 cups precooked lentils, such as Trader Joe’s cooked lentils
- 2 roma tomatoes, finely chopped
- 1 Persian cucumber, finely chopped
- 1/2 red onion, finely chopped
- 1 red bell pepper, finely chopped
- 1 green bell pepper, finely chopped
- 1 yellow bell pepper, finely chopped
- 1 small bunch fresh mint, stems removed and finely chopped
- 1/2 cups crumbled feta
- Zest of two lemons
- Juice of two lemons
- 1/4 cups extra virgin olive oil
- Salt and pepper, to taste
Garnish:
- Extra crumbled feta and lemon zest
Instructions
- Combine all the ingredients in a large mixing bowl and mix until well combined.
- Garnish with extra crumbled feta and lemon zest.
- Serve chilled or at room temperature.
Notes
- Use pre-cooked lentils to save time—Trader Joe’s lentils are a great option.
- This salad keeps well in the fridge for 2-3 days, making it great for meal prep.
- Add chickpeas or grilled chicken for a more filling protein-packed version.
- Try substituting the mint with fresh parsley or dill for a different herbal twist.
- Let the salad sit for 15-20 minutes before serving to allow the flavors to meld.
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