This traditional lentil salad recipe showcases some of my preferred Mediterranean tastes, featuring cherry tomatoes, roasted red peppers, Kalamata olives, and an abundance of fresh parsley in a vibrant lemon dressing. The texture offers an enticing blend of tender, crisp, and chewy. If you’re a fan of lentils and tabbouleh salad, you’ll love this recipe.
I enjoy keeping this robust lentil salad in the refrigerator for a quick meal, nutritious side dish, or convenient snack. Bring it along to your gatherings and picnics for everyone to appreciate—this recipe is dairy-free, vegan, gluten-free, egg-free, and nut-free! I’m sure your friends will request the recipe.
Lentil Salad Serving Suggestions
This lentil salad can complement any meal with a nutritious burst of flavor, fiber, and plant-based protein. Here are a few recipes to pair it with:
You can elevate your servings by mixing in fresh leafy greens, a splash of olive oil, and an additional squeeze of lemon juice. Topping it with crumbled feta or goat cheese is also delightful.
Lentil Options
This salad is intended for standard brownish-green lentils, the most prevalent and budget-friendly variety. If you adhere to the recipe’s instructions, they’ll be perfectly cooked—tender, but not mushy. Here are some alternate choices.
Substitute with pre-cooked lentils
You’ll require three cups, which is around two 15-ounce cans.
Black beluga lentils
These lentils have an appealing dark hue. They’re smaller and slightly firmer in texture. If you opt for this variety, set the timer for 16 minutes.
French (Puy) green lentils
Also known as Le Puy lentils, these dark green lentils are somewhat firmer in texture as well. Set the timer for 18 minutes for these.
Note: Red lentils are not recommended for this recipe as they tend to be too mushy.
More Lentil Salads to Enjoy
If you appreciate this traditional lentil salad, take a look at these exciting alternatives. Here are additional bean salad recipes available on the blog.
Please share how your lentil salad turns out in the comments! I love receiving your feedback and hope this becomes a beloved recipe in your kitchen.
Lentil Salad
This traditional lentil salad recipe is an ideal side dish! It’s simple to prepare with basic ingredients like cherry tomatoes, lemon, and parsley. The recipe yields about 5 cups of salad, enough for 4 substantial servings.
Instructions:
1. Fill a medium-to-large saucepan with water, allowing several inches of space at the top. Bring it to a boil over high heat.
2. In the meantime, sift through your lentils for any debris. Rinse your lentils under running water until the water is clear. Set aside.
3. Once the water is boiling, add the rinsed lentils and ½ teaspoon of salt. Set the timer for 13 minutes. Lower the heat as needed to prevent overflow while maintaining a lively simmer. After the timer goes off, use a fork to scoop out several lentils to test for doneness (be 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 can have a somewhat metallic taste). If they’re not fully cooked, retest every 1 to 2 minutes until they are. Once cooked, strain off all excess water immediately. Pour the lentils back into your pot to cool.
4. Meanwhile, in a medium serving bowl, mix all remaining ingredients (the chopped peppers, tomatoes, olives, parsley, green onions, garlic, lemon juice, olive oil, and several twists of black pepper).
5. When the lentils are mostly cool, add them to the bowl and stir until the salad is well integrated. Adjust seasoning with the remaining ¼ teaspoon salt (more if desired) and pepper, to taste. Leftovers can be stored up to 5 days, covered in the refrigerator.
Notes:
Lentil options: If you prefer to use pre-cooked lentils, you will need 3 cups. This salad is designed for “standard” lentils, which are brownish-green and nicely tender when cooked. Other options include black beluga lentils (set the timer for 16 minutes) or French green lentils (set the timer for 18 minutes). Avoid red lentils in this recipe—they are too mushy.