Green Lentil Salad with Tomatoes and Mint
A filling and healthy salad for the everyday menu. It’s easy and quick to make; you can boil the lentils in advance. It turns into a tasty, satisfying snack, and the fragrant herbs complement the flavor perfectly.
Updated : 14 January, 2026
Easy
About 20 min.
Ingredients
250 grams
Green lentils
1
Bell pepper
200 grams
Tomato
100 grams
Onions
1 teaspoon
Vinegar 5%
10
Basil
5 grams
Mint
10 grams
Dill
10 grams
Parsley
4 tablespoon
Sunflower oil
1 teaspoon
Table salt
Table
Table of volume measurements:
- teaspoon - 5 ml
- dessert spoon - 10 ml
- tablespoon - 20 ml
- glass - 200 ml
Preparation
Step 1
Take the ingredients for making a tasty lentil salad from the list; wash the vegetables and greens.
Step 2
Rinse the lentils several times before cooking, then add water at the ratio of 1 cup lentils to 2 cups water, and put on the heat.
Step 3
Cook the lentils for 30 minutes from the moment they boil, over low heat, covering the pot with a lid.
Step 4
While the lentils are cooking, prepare the remaining ingredients: slice the onion into thin quarter-rings.
Step 5
Pour boiling water over the sliced onion.
Step 6
Add vinegar to the onion in the boiling water, stir, and leave for 10 minutes.
Step 7
At the end of cooking the lentils, add salt, and after 5 minutes turn off the heat. The water will boil away during this time, and the lentils will be ready.
Step 8
Transfer the cooked lentils to a bowl and let them cool completely.
Step 9
Remove the core from the sweet pepper and cut it into small strips.
Step 10
Chop the herbs with a knife.
Step 11
Dice the tomatoes into small cubes.
Step 12
Cut the hard cheese into small sticks.
Step 13
Drain the marinated onion in a colander and let the liquid drip off.
Step 14
When the boiled lentils have cooled, add all the chopped ingredients to the bowl, salt to taste, and dress the salad with vegetable oil.
Step 15
Mix the lentil salad and transfer it to a salad bowl or portion cups.
Step 16
Serve the tasty, simple lentil salad, garnishing it with herb leaves.
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