This lentil salad recipe is everyone’s favorite: bursting with flavor and texture contrasts! It’s the perfect side dish or lunch idea.
When it comes to side dishes and lunch ideas, there’s nothing quite like the humble lentil. Introducing, our family favorite lentil salad recipe! This recipe takes everything that’s good about this protein-packed legume and makes it sing. The flavor pops with tangy and savory notes: tender lentils coated in zippy white wine vinegar Dijon dressing, with crunchy cucumber 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.
- Do not use 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:
- 1 ½ cups dry brown lentils
- 4 cups vegetable broth
- 1 teaspoon kosher salt, divided
- 1 cup quartered cherry tomatoes (5 ounces)
- 1 cup finely diced English cucumber (½ cucumber)
- ¼ cup finely diced red onion
- ¼ cup sun-dried tomatoes (packed in oil), roughly chopped
- 2 cups baby arugula (or chopped spinach)
- 2 Tbsp white wine vinegar
- 2 Tbsp olive oil
- 2 Tbsp neutral oil (grapeseed, vegetable or canola oil)
- ½ tablespoon granulated sugar
- ½ tablespoon Dijon mustard
- 1 teaspoon dried oregano
- ½ teaspoon garlic powder
- ¼ cup feta cheese, to garnish (optional)
- In a large saucepan, simmer the lentils with the broth and ½ teaspoon kosher salt for 15 to 20 minutes until tender. Drain them into a colander, then let them sit for 5 minutes to cool.
- Meanwhile, prepare the tomatoes, cucumber, red onion, and sundried tomatoes as noted above.
- In a medium bowl, whisk together the white wine vinegar, olive oil, neutral oil, granulated sugar, Dijon mustard, oregano, garlic powder, and ½ teaspoon kosher salt.
- When the lentils are cooled, mix them in a large bowl with the dressing and the tomatoes, cucumber, red onion, sundried tomatoes, and arugula. If desired, add the feta cheese (if serving without feta, taste and add a few pinches of salt if necessary). Serve immediately or refrigerate for up to 5 days.
- Category: Side dish
- Method: Stovetop
- Cuisine: American
- Diet: Vegan
Keywords: Lentil salad, lentil salad recipe