Lentil Salad

This lentil salad is the kind of recipe that earns a regular place in the fridge. It has tender lentils, juicy tomatoes, roasted peppers, fresh parsley, green onions and Kalamata olives, all brought together with a simple lemon and olive oil dressing. The lentils make it filling enough for lunch, while the fresh vegetables and herbs keep it light and bright. It works equally well as a make-ahead lunch, a side dish for dinner, or something to take along to a picnic.

The key is to cook the lentils until they are tender but still hold their shape. Nobody wants a lentil salad that turns into mush. Once the lentils cool down, the rest comes together quickly, and the lemony dressing gives the whole bowl a fresh, slightly tangy finish.

Lentil Salad at a Glance

Ingredients

For the Salad

• 1 cup brown or green lentils
• 3/4 teaspoon fine salt, divided
• 3/4 cup fresh parsley, finely chopped
• 1/2 cup roasted red or yellow bell peppers, chopped
• 1/2 cup cherry tomatoes, sliced or halved
• 1/3 cup green onions, finely chopped
• 1/4 cup Kalamata olives, pitted and thinly sliced
• 2 medium garlic cloves, minced or pressed
• Freshly ground black pepper, to taste

For the Lemon Dressing

• 1/4 cup freshly squeezed lemon juice
• 2 tablespoons extra-virgin olive oil
• A pinch of salt, if needed
• Freshly ground black pepper, to taste

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How to Make Lentil Salad

1. Cook the Lentils

Rinse the lentils thoroughly under cool running water and pick out any small stones or debris. Add plenty of water to a medium saucepan and bring it to a boil. Add the rinsed lentils and about 1/2 teaspoon of the salt. Lower the heat enough to maintain a steady simmer and cook until the lentils are tender but still firm enough to hold their shape. Start checking them around the 13-minute mark, since cooking time can vary slightly depending on the lentils.

2. Drain and Cool

Once the lentils are cooked, drain them well. Let them cool in the saucepan or spread them out briefly so excess heat and moisture can escape. Cooling the lentils before assembling the salad helps keep the vegetables crisp and prevents the herbs from wilting.

3. Prepare the Vegetables

While the lentils are cooling, chop the parsley, roasted peppers, cherry tomatoes and green onions. Slice the Kalamata olives and mince the garlic. Add everything to a large mixing bowl.

4. Make the Lemon Dressing

Whisk together the lemon juice and olive oil in a small bowl. Add the garlic, a few grinds of black pepper and a little salt if needed. Taste the dressing before adding it to the salad. It should be bright and lemony without being overwhelmingly sour.

5. Combine Everything

Add the cooled lentils to the bowl with the vegetables and herbs. Pour over the lemon dressing and gently toss until everything is evenly coated. Taste and adjust with more lemon juice, black pepper or salt according to your preference.

6. Let It Rest

You can serve the salad immediately, but giving it about 20 to 30 minutes in the refrigerator allows the lentils to absorb the dressing and gives the flavors more time to come together. Give it a quick toss before serving.

What You Can Do Better

The biggest improvement you can make is getting the texture of the lentils right. Cook them until tender, but stop before they split or become soft and mushy. Brown and green lentils are particularly good here because they generally hold their shape well. Red lentils are better saved for soups, dals and other dishes where a softer texture is desirable.

Don’t drown the salad in dressing. Lentils absorb liquid as they sit, so a modest amount of lemon and olive oil is enough to flavor the bowl without making it heavy. If the salad has been refrigerated overnight and seems a little dry, add a small squeeze of lemon and a drizzle of olive oil before serving.

For an even fresher salad, use plenty of parsley and add the tomatoes close to serving time. You can also add cucumber, fresh mint, crumbled feta or goat cheese if you want to change the character of the dish. For a more substantial meal, serve it over greens or add chickpeas or a boiled egg.

Also Read: Chicken and Potato Soup

Easy Variations

• Make it creamy: Add crumbled feta or goat cheese just before serving.
• Add crunch: Stir in diced cucumber, celery or toasted seeds.
• More herbs: Add fresh mint or dill along with the parsley.
• Make it heartier: Serve the salad over mixed greens or add chickpeas.
• More heat: Add a pinch of red pepper flakes to the lemon dressing.
• Use different lentils: French green or black lentils can work well when you want a firmer texture.

How to Serve Lentil Salad

This salad is flexible enough to fit into almost any meal. Serve it alongside grilled vegetables, roasted chicken, fish or crusty bread. It also makes a satisfying light lunch on its own because the lentils provide both protein and fiber.

For meal prep, divide the salad into airtight containers and refrigerate it. The flavors tend to become more developed after resting, making it a particularly useful make-ahead dish for busy days.

How to Store It

Transfer leftover lentil salad to an airtight container and refrigerate. It should keep well for several days. Before serving leftovers, stir the salad and check the seasoning. A small squeeze of fresh lemon juice can brighten it back up if the flavors have become muted.

Also Read: Slow Cooker Ritz Chicken

Nutritional Information

The approximate nutrition below is based on one serving when the recipe is divided into four portions. Actual values will vary depending on the exact ingredients and quantities used.

Nutrition information is an estimate and will vary based on the ingredients, brands and portion sizes used.

Frequently Asked Questions

Can I use canned or pre-cooked lentils?

Yes. Pre-cooked lentils are a convenient shortcut. Use about 3 cups of cooked lentils, drain them well and allow them to cool before mixing with the remaining ingredients.

Can I make lentil salad ahead of time?

Absolutely. In fact, it is a good make-ahead recipe because the lentils have time to absorb the lemon dressing. Keep it refrigerated in an airtight container until ready to serve.

Can I use red lentils?

Red lentils are not the best choice for this particular salad because they become soft and break down much more easily than brown or green lentils. Brown, green, French green or black lentils are better choices when you want distinct lentils throughout the salad.

Is lentil salad served warm or cold?

It can be served either way, but it is especially good at room temperature or chilled. Letting the cooked lentils cool before mixing also helps preserve the texture of the vegetables and herbs.

Can I add cheese?

Yes. Crumbled feta or goat cheese makes a tasty addition. If you want to keep the salad dairy-free, simply leave the cheese out.