Pin It The first time I made this lentil salad was during a heat wave when turning on the oven felt impossible. My neighbor had dropped off an abundance of cherry tomatoes from her garden, and I had a bag of lentils sitting in my pantry for months. What started as a use-what-is-here lunch became the salad I now make weekly, sometimes eating it straight from the bowl standing at the counter.
I brought this to a potluck last summer and watched it disappear within fifteen minutes. Three people asked for the recipe, and my friend Sarah confessed she usually hates lentil salad but went back for seconds. The combination of cool crisp vegetables against tender lentils with that sharp bright dressing just works.
Ingredients
- 1 cup dried green or brown lentils: Green lentils hold their shape better than red ones, giving you satisfying texture rather than mush
- 3 cups water: Lentils cook uncovered so they stay firm, and this ratio prevents them from becoming waterlogged
- 1 bay leaf: A subtle aromatic that makes lentils taste deeper and more complex
- 1/2 tsp salt: Seasoning the cooking liquid means the lentils absorb flavor from the inside out
- 1 cup cherry tomatoes: Their natural sweetness balances the sharp vinaigrette, and halving them releases juices that mingle with the dressing
- 1 cup cucumber: Adds crunch and freshness, creating textural contrast against the soft lentils
- 1/4 cup red onion: Finely chopped so the flavor disperses without overwhelming each bite
- 1/4 cup fresh parsley: Brings brightness and makes the salad look inviting with flecks of green
- 3 tbsp extra virgin olive oil: The backbone of the vinaigrette, coating each ingredient with rich fruitiness
- 1.5 tbsp red wine vinegar: Provides the necessary acid punch to cut through the earthy lentils
- 1 tsp Dijon mustard: Emulsifies the dressing and adds a sharp bite that wakes up the whole salad
- 1 tsp honey or maple syrup: Just enough to round out the acidity and make the vinaigrette sing
- 1 small garlic clove: Mincing it finely ensures it distributes evenly rather than creating raw garlic bombs
- 1/4 tsp salt and 1/4 tsp black pepper: Essential seasoning that ties all the components together
Instructions
- Cook the lentils:
- Simmer them uncovered and taste frequently toward the end. Perfectly cooked lentils still have some bite but are no longer chalky in the center. Spread them on a baking sheet while cooling so they stop cooking and do not turn into a dense lump.
- Prep the vegetables:
- Halve the tomatoes, dice the cucumber into small even pieces, and mince the onion finely. Keep everything similar in size so each spoonful contains a little bit of everything.
- Make the vinaigrette:
- Whisk until the mixture clouds over and thickens slightly, which means it has emulsified. Taste it on its own first. It should taste slightly too sharp on its own because the lentils will mellow it out.
- Combine and dress:
- Pour about three quarters of the vinaigrette over the salad first and toss. Add more only if needed because overdressed lentil salad becomes heavy and loses its refreshing quality.
- Let it rest:
- Those fifteen to thirty minutes of chilling are not optional. This is when the lentils drink in the vinaigrette and the vegetables release their juices into the mix.
Pin It My sister texted me at midnight after I shared this recipe with her, saying she just ate the entire batch standing in her kitchen in her pajamas. Something about the combination of textures and that bright tangy dressing makes it compulsively edible in a way that feels virtuous but also deeply satisfying.
Make It Your Own
I have added crumbled feta when serving it to cheese lovers, and the salty creaminess plays beautifully against the sharp vinaigrette. During autumn, roasted diced butternut squash folded into warm lentils makes it hearty enough for dinner. In spring, I swap parsley for mint and add radishes for extra crunch.
Serving Suggestions
This salad shines alongside grilled fish or roasted chicken, but it is substantial enough to be the main event. I have packed it for road trips and beach days because it travels exceptionally well. It also pairs surprisingly well with fried eggs for breakfast.
Storage Notes
The salad keeps well in the refrigerator for four to five days, though the texture softens slightly each day. If making it ahead, undercook the lentils by a couple of minutes and add the fresh herbs right before serving to preserve their bright flavor. The vinaigrette can be made separately and stored in a jar for up to a week.
- Use a glass container to store the salad since the vinaigrette can stain plastic
- Give it a thorough toss before serving redistributable dressing that settles at the bottom
- Bring to room temperature for twenty minutes if eating straight from the refrigerator
Pin It This is the recipe that convinced me lentils deserve a regular place in my kitchen rotation, not just for soups or curries but as something fresh and vibrant that somehow tastes even better the second day.
Recipe FAQs
- → How do you cook lentils for the salad?
Rinse lentils, then simmer in water with a bay leaf and salt for 20-25 minutes until tender but not mushy. Drain and cool before mixing.
- → What ingredients make up the vinaigrette?
The vinaigrette combines extra virgin olive oil, red wine vinegar, Dijon mustard, honey or maple syrup, minced garlic, salt, and black pepper whisked until emulsified.
- → Can I prepare this salad ahead of time?
Yes, chilling the salad for 15–30 minutes before serving enhances the flavors, making it perfect for advance preparation.
- → What are good additional ingredients to try?
Try adding crumbled feta, diced red bell pepper, chopped spinach, or shredded carrots for more flavor and texture.
- → Is this dish suitable for special diets?
As written, it's vegetarian, gluten-free, dairy-free, and high in fiber. Maple syrup can replace honey to keep it vegan.