There’s nothing quite like the humble lentil. And one of our favorite ways to use it? This easy lentil salad recipe! It takes everything that’s good about this protein-packed legume and makes it sing. The flavor pops with tangy and savory notes, pairing tender lentils with a zippy white wine vinegar Dijon dressing, crunchy cucumber, fresh tomatoes, and salty feta. It stays flavorful in the fridge for days, making leftovers even better!
Ingredients in this lentil salad recipe
This lentil salad recipe has classic, zingy flavors that get even better over time. This protein-packed salad is the perfect side dish, especially for vegetarian and vegan meals because it helps you to feel more satisfied than leafy greens. It’s also great as a lunch salad as it holds up well in the refrigerator: and again, that plant-based protein helps to keep you satiated all afternoon. Here’s what’s in our perfect lentil salad recipe:
Brown lentils: you can also use green lentils, since they cook similarly Vegetable broth Cherry tomatoes English cucumber Red onion Baby arugula Sun dried tomatoes White wine vinegar Olive oil and neutral oil Sugar Dijon mustard Oregano, garlic powder, and salt Feta cheese, optional
Types of lentils
Brown lentils are the most “standard” varieties when you think of lentils. They cook quickly and tend to fall apart when cooked instead of hold their shape. They’re brown in color and have a flat, lens-like shape. What other types of lentils work for this recipe?
You can substitute green lentils for brown lentils. Green lentils have a more peppery flavor than brown lentils. French lentils or black lentils are smaller and hold their shape when cooked. Cook until tender using the instructions below. These also work here, though we prefer the flavor with brown lentils. Avoid red lentils. Red lentils break down quickly and become mushy; they’re best for soups and stews.
Key to this lentil salad dressing
This lentil salad recipe has a dressing similar to the dressing from our favorite tortellini salad recipes. The key? A combination of neutral oil and olive oil. The olive oil is as healthy oil that adds distinctive flavor, but it can solidify and become chunky in the refrigerator. Neutral oil holds up well in the fridge, so mixing it with olive oil makes the salad texture save well over time.
Leftovers taste even better
This lentil salad saves well and leftovers taste even better! The dressing marinates even more with the lentils and they soak up the flavors more. This recipe a perfect contender to make for healthy lunches throughout the week. You can also use it for “throw-together” dinners because it’s perfect for adding vegetarian protein to a plate.
A lentil salad for every diet
This lentil salad recipe tastes great on its own. If you eat feta, it adds a great salty punch: but it’s not needed! Here are a few notes on diet preferences:
For vegetarian and gluten-free, follow the recipe below. For vegan and dairy-free, omit the feta cheese. You may want to add a few more pinches of salt.
More lentil recipes
Lentils are one of the most versatile legumes around! Here are a few more lentil recipes we love:
Go for Red Lentil Soup, Lentil Soup or Curry Lentil Soup Grab Lentil Salad with Feta or French Lentil Salad Make a pot of Seasoned Brown Lentils, Easy French Lentils or Seasoned Black Lentils Try Quick Coconut Lentil Curry
This lentil salad recipe is…
Vegetarian and gluten-free. For vegan and plant-based, omit the feta. 5 from 4 reviews
