Lentil Salad
Salads
Middle Eastern-Inspired
Ingredients:
- 285 g (1½ cups) green or brown lentils
- 1 cup cucumber, diced
- 150 g (1 cup) cherry tomatoes
- 80 g (½ cup) red onions or green onions
- ½ cup parsley, chopped
- ½ cup black olives, quartered (optional)
- 30 ml (2 tbsp) fresh lemon juice
- 1–2 tbsp extra virgin olive oil (optional)
- 1 tbsp sumac (optional)
- 3 g (1 tsp) garlic powder
- salt and pepper to your taste
Equipments:
Features:
20 minutes or less
Gluten-Free
Grain-Free
Soy-Free
Nut-Free
Leftover Friendly
Meal Prep Friendly
Nutrition:
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Watch the lentils closely as they cook and taste-test near the end — they should be tender but still hold their shape; even a minute or two too long turns them mushy and the salad loses its texture.
Instructions:
- Cook the Lentils: Rinse 285 g (1½ cups) green or brown lentils and cook according to package directions until tender but firm. Drain and let cool.
- Prep the Vegetables: Dice 1 cup cucumber, quarter 1 cup cherry tomatoes, dice ½ cup red or green onions, and chop ½ cup parsley. Slice ½ cup black olives if using.
- Make the Dressing: Whisk together 2 tbsp fresh lemon juice (or ¼ cup balsamic vinegar), 1–2 tbsp extra virgin olive oil (optional), 1 tbsp sumac, 1 tsp garlic powder, and salt and pepper to taste.
- Combine and Serve: Toss the cooled lentils and all prepared vegetables with the dressing. Taste and adjust seasoning. Serve immediately or refrigerate for up to 3 days.
Notes: Cook lentils al dente — they should hold their shape in the salad, not be mushy. Green or brown lentils work best here. Red lentils are too soft for a salad.
Dress the lentils while they are still warm. They absorb vinaigrette much better warm than cold.
Tips: Add fresh herbs generously — parsley, mint, and dill all work beautifully and lift the entire salad.
Storage: Store in the refrigerator for up to 4 days. The flavors deepen overnight. Add fresh herbs just before serving if making ahead.
Swaps: Lentils can be swapped for chickpeas, quinoa, or farro. The vinaigrette works with any grain or legume base.
A few ingredients do most of the work in this recipe. The green or brown lentils adds hearty plant protein and body to the dish. The cherry tomatoes adds bright acidity and juicy body. The fresh lemon juice adds acidity that brightens and balances the dish. The garlic powder builds a savory, aromatic base.
Lentil Salad
Ingredients:
- 285 g (1½ cups) green or brown lentils
- 1 cup cucumber, diced
- 150 g (1 cup) cherry tomatoes
- 80 g (½ cup) red onions or green onions
- ½ cup parsley, chopped
- ½ cup black olives, quartered (optional)
- 30 ml (2 tbsp) fresh lemon juice
- 1–2 tbsp extra virgin olive oil (optional)
- 1 tbsp sumac (optional)
- 3 g (1 tsp) garlic powder
- salt and pepper to your taste
Equipments:
Features:
Why These Ingredients:
A few ingredients do most of the work in this recipe. The green or brown lentils adds hearty plant protein and body to the dish. The cherry tomatoes adds bright acidity and juicy body. The fresh lemon juice adds acidity that brightens and balances the dish. The garlic powder builds a savory, aromatic base.
Prep:
Watch the lentils closely as they cook and taste-test near the end — they should be tender but still hold their shape; even a minute or two too long turns them mushy and the salad loses its texture.
Instructions:
- Cook the Lentils: Rinse 285 g (1½ cups) green or brown lentils and cook according to package directions until tender but firm. Drain and let cool.
- Prep the Vegetables: Dice 1 cup cucumber, quarter 1 cup cherry tomatoes, dice ½ cup red or green onions, and chop ½ cup parsley. Slice ½ cup black olives if using.
- Make the Dressing: Whisk together 2 tbsp fresh lemon juice (or ¼ cup balsamic vinegar), 1–2 tbsp extra virgin olive oil (optional), 1 tbsp sumac, 1 tsp garlic powder, and salt and pepper to taste.
- Combine and Serve: Toss the cooled lentils and all prepared vegetables with the dressing. Taste and adjust seasoning. Serve immediately or refrigerate for up to 3 days.
