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Lentil Salad with Cherry Tomatoes, Cucumber, Red Onion & Lemon Dressing
Recipe

Lentil Salad with Cherry Tomatoes, Cucumber, Red Onion & Lemon Dressing

Starter • South Africa

A simple lentil salad with juicy cherry tomatoes, crisp cucumber and red onion, tossed in a bright lemon dressing. Great for a light starter or as a side with braai chicken or fish.

Why smarter

Using lentils adds filling fibre and plant protein without needing heavy dressings. The lemon-forward vinaigrette keeps it fresh and lighter, while plenty of crunchy veg boosts volume and flavour.

Chef tip

Rinse cooked lentils under cold water and drain very well before mixing—this keeps the salad from turning watery and helps the dressing cling.

Soft line

Fresh, filling and perfect for warm-weather meals.

Ingredients

# Ingredient Text Amount Unit Ingredient Name Notes
1 Dried brown lentils, rinsed 1.000 cup Brown lentils
2 Water 3.000 cups Water For cooking lentils
3 Salt 0.500 tsp Salt Plus more to taste
4 Cherry tomatoes, halved 250.000 g Cherry tomatoes
5 Cucumber, diced 1.000 medium Cucumber
6 Red onion, finely sliced 0.500 small Red onion
7 Fresh parsley, chopped 0.250 cup Parsley Or flat-leaf parsley
8 Fresh lemon juice 3.000 tbsp Lemon juice About 1 large lemon
9 Canola oil 2.000 tbsp Canola oil
10 Dijon mustard 1.000 tsp Dijon mustard Optional but helps emulsify
11 Honey or brown sugar 1.000 tsp Honey Optional, to balance acidity
12 Ground black pepper 0.250 tsp Black pepper To taste

Method

  1. Add lentils and water to a pot and bring to the boil. Reduce to a simmer.
  2. Simmer 18–25 minutes until lentils are tender but still hold their shape. Add the salt in the last 2 minutes of cooking.
  3. Drain lentils well, rinse briefly under cold water to cool, then drain again thoroughly.
  4. While lentils cool, prep the veg: halve the cherry tomatoes, dice the cucumber, and finely slice the red onion. Chop the parsley.
  5. Make the dressing: whisk lemon juice, canola oil, Dijon (if using), honey/brown sugar (if using), and black pepper.
  6. In a large bowl, combine lentils, tomatoes, cucumber, red onion, and parsley.
  7. Pour over the dressing and toss gently until evenly coated.
  8. Taste and adjust with a pinch more salt, extra lemon, or pepper. Serve immediately or chill 20–30 minutes for best flavour.