Lentil Salad

By Gavin Crisp Jump to Recipe

Don’t be leGLOOMy! This Lentil Salad is so delicious and nutritious, it makes the perfect lunch, with its mix of cucumber, red onion, sun-dried tomatoes, and a hint of mint flavor.

I was late to the lentil party. I can’t remember the first time I started incorporating it into my recipes but I feel it was later than it really should have been. The legume is so healthy and tasty, and serves as a tremendous base for so many dishes. When I was looking for alternatives to my plain white rice, or I wanted to make a salad that didn’t require a head of watery lettuce, I wish I had known about lentils; they would have made my life so much easier.

Well, better late than never, I suppose. These days I don’t have to use white rice or chop up that head of lettuce. I can cook up a pot of lentils then combine it with all my favorite fixins and a simple dressing at the start of the week. And because the flavor is enhanced by my foresight and planning, I have the most amazing lunch awaiting me come Monday afternoon.

You’ll love how easy these salads are to make. You’ll gasp when you see how healthy they are, containing the fiber, vitamins, minerals, and protein that make them the ideal meal for vegetarians. You’ll tuck in without coming up for air then ask yourself, When was the last time a salad made me do that?

Which type of lentil should I use?

Green, brown, and French green (a.k.a. Puy lentils) all differ in terms of their appearance, texture, and taste, so it’s no surprise some lend themselves more easily to certain recipes. Green lentils are indeed green. They are small and lens-shaped, and bear a slight peppery taste. They are also firm, and so, hold their shape well. Brown lentils are brown/green-brown. They are medium-sized with an earthy flavor to them. Brown lentils cook quickly, which leaves them susceptible to turning mushy. Because of this, I usually reserve them for soups, casseroles, burgers, and as a meat substitute in vegetarian dishes. Puy lentils are dark green, small, and flat. They bear a slightly nutty, peppery taste—some detect a sweet note, though I can’t say I’m one of those people. Puy lentils also hold firm in the face of adversity, er… water, which makes them a good choice for salads.

Ingredients

• 1 cup uncooked lentils (green, French green, or brown), rinsed
• 1 English cucumber, finely diced
• 1 small red onion, finely diced
• 3/4 cup fresh mint leaves, chopped
• 1/2 cup sun-dried tomatoes, diced and drained
• 3 tablespoons olive oil
• 2 tablespoons lemon juice, freshly squeezed
• 1 teaspoon Dijon mustard
• 1 clove garlic, minced
• 1/2 teaspoon fine sea salt
• 1/4 teaspoon black pepper, freshly ground

How to Make Lentil Salad

Step 1: In a medium saucepan, combine 1 cup of rinsed lentils with 3 cups of water or vegetable broth. Bring to a simmer over medium-high heat, then reduce to medium-low, cover, and cook until tender, about 20-25 minutes. Once done, drain and rinse under cold water to cool.

Step 2: While the lentils cook, whisk together 3 tablespoons of olive oil, 2 tablespoons of lemon juice, 1 teaspoon of Dijon mustard, minced garlic, sea salt, and black pepper in a small bowl until well combined.

Step 3: In a large bowl, add the cooled lentils, diced cucumber, red onion, chopped mint, and sun-dried tomatoes. Pour the dressing over the salad and toss to ensure everything is evenly coated.

Step 4: Serve and enjoy!

FAQs & Tips

How do I prep and store this salad?

As I mention in the intro, the flavors of this salad intensify if left to sit overnight. So I highly recommend you making a batch/bowl the previous day. The lentils and veggies will absorb the dressing, giving every bite a burst of flavor. If you have leftovers, store it in an airtight container and put it in the fridge. It should last for up to four days. Give it a good stir to redistribute the dressing when you go to eat it again.

Which other dressings can I use?

The first addition you should consider is balsamic vinaigrette. It goes together with olive oil like salt goes with pepper. If you’re looking for a slight change that’s easy to apply, use balsamic. You can also use tahini dressing (made from sesame seed paste) and mix it with lemon juice, water, minced garlic, salt, and pepper. It will provide your salad with creamy texture and a nutty taste. Other options are yogurt-dill (Greek yogurt mixed with chopped dill), honey mustard (honey, Dijon, apple cider vinegar), spicy sriracha (sriracha sauce, lime juice, olive oil, honey), and ginger soy (soy sauce, rice vinegar, grated fresh ginger, sesame oil, honey). Play around with the ratios to find a mix you prefer.

Do I serve this lentil salad hot or cold?

It makes more sense to serve this salad cold, especially if you made it in advance and kept it in the fridge overnight. And letting it chill overnight means a tastier salad, as I explain above. Serving it cold also allows the lentils to keep their shape, as you’ll cool them off immediately after cooking. If you intended on serving it hot, you run the risk of the lentils turning to mush. I also find I turn to this salad frequently during the summer as a refreshing lunch or my contribution to a picnic; I don’t think a warm salad would satisfy as much as one that’s been chilled.

Serving Suggestions

This lentil salad can be served as a side dish, for lunch, or as a main meal, depending on how hungry you are and what, if anything, you add to it. You can keep it light by serving alongside it some pita bread and hummus, or you can add a protein. I go this route when I intend on eating my salad for dinner. Marinated and grilled chicken is an easy add-on, as is ground beef flavored with taco seasoning. Grilled, sautéed, or boiled shrimp make a good pescatarian-friendly choice; the same can be said about flaked or grilled salmon. A hearty option would be sliced and grilled steak, such as flank steak or sirloin. You can also use sliced turkey or chicken sausage or chopped-up bacon.

Lentil Salad

Gavin Crisp

No ratings yet

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 30 minutes mins

Total Time 40 minutes mins

Course Salad

Cuisine American

Servings 4 servings

Calories 330 kcal

Ingredients

  

1x2x3x

• 1 cup uncooked lentils green, French green, or brown, rinsed
• 1 English cucumber finely diced
• 1 small red onion finely diced
• 3/4 cup fresh mint leaves chopped
• 1/2 cup sun-dried tomatoes diced and drained
• 3 tbsp olive oil
• 2 tbsp lemon juice freshly squeezed
• 1 tsp Dijon mustard
• 1 clove garlic minced
• 1/2 tsp fine sea salt
• 1/4 tsp black pepper freshly ground

Instructions

 

• In a medium saucepan, combine 1 cup of rinsed lentils with 3 cups of water or vegetable broth. Bring to a simmer over medium-high heat, then reduce to medium-low, cover, and cook until tender, about 20-25 minutes. Once done, drain and rinse under cold water to cool.
  
• While the lentils cook, whisk together 3 tablespoons of olive oil, 2 tablespoons of lemon juice, 1 teaspoon of Dijon mustard, minced garlic, sea salt, and black pepper in a small bowl until well combined.
  
• In a large bowl, add the cooled lentils, diced cucumber, red onion, chopped mint, and sun-dried tomatoes. Pour the dressing over the salad and toss to ensure everything is evenly coated.
  
• Serve and enjoy.
  

Nutrition

Calories: 330kcalCarbohydrates: 44gProtein: 16gFat: 12gSaturated Fat: 2gSodium: 328mgFiber: 18g

Keyword lentil salad, lentils

Tried this recipe?Let us know how it was!