Lentil and mint salad

Lentil and mint salad is for the people.

This meal is quick to make and – as almost anything I will ever write about – is endlessly customizable. Don’t have mint on hand? Use whatever fresh herbs you have on hand. Different colored lentils? Also great! The options are so plentiful, and I wholeheartedly encourage you to play around with this recipe. That’s what cooking is! Do it like the old people do, no recipes, just vibes. If it tastes good to you, it is good! It’s that simple! Trust your gut – literally!

What do you really need to know to make this lentil and mint salad? Not much really, aside from how to cook lentils, which really couldn’t be simpler. Rinse those little buggers off, then put them in a pot with a bunch of water to simmer. Better not to salt here, because with lentils/beans/etc it can be easy to over do it. Salt and pepper come later. Then forget about the lentils for about 30 minutes, and then start testing for doneness, by seeing if you like the texture and feel of the lentil. When you decide they are ready, drain the rest of the water.

While the lentils are happening, you can wash the mint and chop it up, however fine you like. I think a rough chop is enough for something like this, just so the size of the mint kind of matches the size of the lentils, if that makes sense. Rinse and zest a lemon, if you like it more lemony. Once again, all these details are entirely up to you. Juice the lemon. Once the lentils are done, add some olive oil and salt and pepper, and begin taste testing. Add lemon zest and juice little by little to see where you want the combination to be. And voila! Enjoy!

Lentil and mint salad

Lenil and mint salad

Prep Time 10 mins
Cook Time 30 mins
Course Main Course, Salad, Side Dish


  • 1/2 cup lentils I like brown lentils for this, but you can use any color you like.
  • 1+ cups water
  • 1 lemon zest and/or juice, depending on how lemony you like your food
  • 2 tbsp olive oil just go slow and taste test to see how much you want to use
  • 30+ grams mint I like to use a whole bushel of mint, but this is totally up to you


  • Rinse lentils and pick over.
  • Put lentils in a pot with water and bring to a boil. (I recommend *not* salting the water at this stage, since it can be easy to over do it.)
  • Simmer for around 25 minutes, checking for done-ness as you go, and draining the lentils when you are happy with the texture and bite.
  • Rinse and roughly chop mint. Add to a bowl.
  • Zest lemon into bowl with mint.
  • Squeeze lemon and add juice into bowl.
  • Once lentils are done, add to bowl, and mix everything.
  • Drizzle olive oil on top.
  • Taste test and season with salt and pepper.
  • Enjoy!

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