This lemon-basil lentil salad is a perfect meatless dinner staple — simple, nourishing, and quick to prepare, yet flavorful enough to feel special. Nutty lentils, smoky charred zucchini, tangy pickled red onions, and salty feta come together in a way that feels like something you’d order at a sunny café but is effortlessly made at home. The flavors deepen as it sits, making it an ideal make-ahead lunch for busy Lenten days.
How to make Lemon basil lentil salad
Ingredients:
- 1 cup dry lentils (or 2, 15-ounce cans, drained and rinsed)
- 3 cups water
- ½ tsp. salt
- 2 medium zucchini, sliced into ¼ inch planks
- 1 tbsp. olive oil
- ½ tsp. salt
- Freshly cracked black pepper
- ½ cup pickled red onions, drained (homemade or store-bought)
- ¾ cup or 4 oz. feta, crumbled
- 1 cup fresh basil, torn
- Lemon vinaigrette
- 1 tsp. lemon zest
- 3 tbsp. lemon juice
- 1 tsp. dijon mustard
- 1 tsp. honey
- ¼ cup extra virgin olive oil
- Salt and pepper
Directions:
- For the lentils: In a medium-size pot over medium heat, add the lentils, water, and salt; then bring to a boil. Reduce to a simmer, partially cover with a lid tilted, and simmer for 15-20 minutes, stirring occasionally. Drain any excess water and set aside in a large mixing bowl to cool slightly.
- Or use 2, 15-oz. cans of lentils, drained and rinsed.
- Cook the zucchini: Heat a grill, grill pan, or skillet to high. Toss the zucchini with olive oil and season with salt and pepper. Grill or pan-sear for 2-3 minutes per side, until browned and tender. Remove and set aside.
- Option to chop the zucchini or leave them as ribbons for plating on top of the lentils.
- Make the vinaigrette: In a small bowl, whisk together lemon zest, lemon juice, Dijon mustard, and honey. Then slowly whisk in the olive oil and season with salt and pepper.
- Assemble: In the large bowl with the lentils, add the grilled zucchini, feta, basil, and vinaigrette and toss gently. Taste and adjust seasoning if needed. Serve slightly warm, at room temperature, or chilled.
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