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Lentil Salad in a white bowl with serving spoons on a white table
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5 from 1 vote

Gluten Free Lentil Salad Recipe

Lentil Salad is a wholesome, nutritious, gluten-free salad perfect for the summer season. Learn how to make mung bean salad in a few simple steps.
Prep Time15 mins
Cook Time15 mins
Total Time30 mins
Course: Appetizer
Cuisine: Indian
Servings: 2 adults
Calories: 733kcal
Author: Hina Gujral



  • 1 Cup green lentil (mung bean)
  • 1/2 Cup finely chopped red onion
  • 1/2 Cup finely chopped tomato (deseeded)
  • 1/2 Cup finely diced cucumber
  • 1/4 Cup sliced olives
  • 1/4 Cup ponegranate
  • 1/4 Cup finely chopped fresh parsley
  • 1/4 Cup coarsely chopped walnuts
  • 1/4 Cup crumbled feta cheese

Salad dressing

  • 1/4 Cup extra virgin olive oil
  • Juice of one lemon
  • 1 tablespoon crushed or minced garlic
  • 1 teaspoon Dijon Mustard
  • Salt and black pepper to taste


Boil Lentils:

  • Wash and soak the green moong lentils in enough water for 30 minutes.
  • In a saucepan, bring 4 cups of water to boil. Season with salt to taste. Add soaked lentils, and simmer, stirring occasionally, until al dente, about 15 minutes. Lentil should not over cook or turn mushy.
  • Drain boiled lentils in a metal colander and allow them to cool completely

Prepare Salad Dressing:

  • To prepare the salad dressing, whisk all the ingredients of dressing in a bowl or a jar with a lid until well combined. Taste and adjust the seasoning accordingly.

Prepare Salad:

  • Combine chopped vegetables in a bowl. Add boiled lentil, chopped parsley, and walnuts.
  • Pour dressing over the salad. Toss the salad gently in the dressing. Sprinkle feta cheese before serving.
  • Serve lentil salad with toasted bread slice.


Serving: 1serving | Calories: 733kcal | Carbohydrates: 80g | Protein: 30g | Fat: 35g | Saturated Fat: 7g | Cholesterol: 17mg | Sodium: 526mg | Potassium: 1593mg | Fiber: 20g | Sugar: 15g | Vitamin A: 1206IU | Vitamin C: 28mg | Calcium: 265mg | Iron: 8mg