This classic lentil salad recipe features some of my favorite Mediterranean flavors, including cherry tomatoes, roasted red peppers, Kalamata olives, and plenty of fresh parsley in a zippy lemon dressing. The texture is an irresistible combination of tender, crisp and chewy.
I love to keep this hearty lentil salad in the fridge for a light meal, healthy side dish, or ready-to-grab snack. Bring it to your get-togethers and picnics for all to enjoy—this recipe is dairy-free, vegan, gluten-free, egg-free and nut-free! I bet your friends will ask for the recipe.
Lentil Salad Serving Suggestions
This lentil salad can round out any meal with a healthy dose of flavor, fiber and plant-based protein. Here are just a few recipes to serve it with:
You can change up your servings by adding fresh leafy greens and a drizzle of olive oil. Crumbled feta or goat cheese on top is nice, too.
Lentil Options
This salad is designed for standard brownish-green lentils, the most common and affordable variety. If you follow the recipe’s guidance, they’ll turn out perfectly—tender, not mushy. Here are some additional options.
Substitute pre-cooked lentils
You’ll need three cups, about two 15-ounce cans.
Black beluga lentils
These lentils are a pretty dark color. They’re smaller in size and a bit more firm in texture. If you choose this type, set the timer for 16 minutes.
French (Puy) green lentils
Also known as Le Puy lentils, these dark green lentils are also a bit firmer in texture. Set the timer for 18 minutes for these.
Note: I do not recommend red lentils for this recipe. They are too mushy.
More Lentil Salads to Enjoy
If you like this classic lentil salad, check out these fun alternatives. Here are more bean salads on the blog.
Please let me know how your lentil salad turns out in the comments! I love hearing from you and hope this becomes a new staple recipe in your kitchen.
Lentil Salad
This classic lentil salad recipe is the perfect side dish! It’s easy to make with simple ingredients like cherry tomatoes, lemon and parsley. Recipe yields about 5 cups of salad, enough for 4 hearty portions.
- Fill a medium-to-large saucepan with water, leaving several inches of room at the top. Bring it to a boil over high heat.
- Meanwhile, sort through your lentils for debris. Then, rinse your lentils under running water until the water runs clear. Set aside.
- Once the water is boiling, add the rinsed lentils and ½ teaspoon of the salt. Set the timer for 13 minutes. Reduce the heat as necessary to prevent overflow and to maintain a lively simmer. Once your timer has gone off, use a fork to scoop out a few lentils and test for doneness (careful, they’re hot). Your lentils are done when they are pleasantly tender throughout (not mushy or falling apart) and taste nicely earthy (undercooked lentils tend to taste somewhat metallic). If your lentils aren’t fully cooked yet, retest every 1 to 2 minutes until they are. Once cooked, immediately strain off all the excess water. Pour the lentils back into your pot to cool.
- Meanwhile, in a medium serving bowl, combine all the remaining ingredients (the chopped peppers, tomatoes, olives, parsley, green onions, garlic, lemon juice, olive oil, and several twists of black pepper).
- Once the lentils are mostly cool, add them to the bowl and stir until the salad is well combined. Season with the remaining ¼ teaspoon salt (more if desired) and pepper, to taste. Leftovers will keep well for up to 5 days, covered in the refrigerator.
Notes
Lentil options: If you would like to use pre-cooked lentils, you will need 3 cups. This salad is designed for “standard” lentils, which are brownish-green in color and nicely tender once cooked. Other options include black beluga lentils (set the timer for 16 minutes) or French green lentils (set the timer for 18 minutes). Don’t use red lentils here—they’re too mushy.
Nutrition
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice. See our full nutrition disclosure here.
