Perfect side dish and easy lunch- these easy lentil salad recipes are some of my favorite make-ahead recipes and go-to ways to use up leftover lentils. Cold Lentil salad seems so to get better each day making it excellent for meal prep or making a head to bring to a cookout.
My love of lentils my pantry is currently stocked with dry red lentils, french green lentils, black lentils, and canned lentils. On my counter is a bowl of crispy lentils and the refrigerator has a Tupperware of red wine braised lentils that iI can't wait to eat for lunch.
The Healthy Lentils Salad Recipe-
Lentils are a healthy plant-based protein and are high in fiber. The nutritional information for 1 cup of Lentils boasts 17 grams of protein and 15 grams of fiber for 230 calories.
Learn more about these amazing legumes, and their health benefits, how to cook lentils, and check out my ever-growing list of lentil recipes.
Tips and Tricks for the Tastiest Lentil Salads
- One trick of the best lentil salad is to flavor the lentils right from the start- I like to add a bay leaf, an onion cut in half, and a clove of garlic and cook in vegetable or chicken broth to add extra flavor to the lentils.
- The earthiness of the lentils pairs well with fresh vegetables like red pepper, crisp cucumber, grape tomatoes, and avocado.
- And the green stuff- fresh herbs are almost always a great addition to lentil salad. Try adding fresh basil, mint and green onions.
- Salad dressing ingredients- the acid of the lemon and lime juice works well with the hearty flavor of the lentils. Try adding dijon mustard, lemon zest to jazz up a simple dressing. Try Pesto Vinaigrette Dressing, Hummus Dressing, Citrus Salad Dressing or Mustard Shallot Dressing.
All the best lentils salad recipes:
Lentil Salad with Avocado, Cherry Tomato, and Lime Cilantro Vinaigrette
Packed with flavor and contrasting textures, this bright and nutritious salad is hearty enough for a main dish and works well as a side. Lentil salad with avocado, cherry tomatoes, red onion, english cucumbers and lime cilantro vinaigrette is an excellent make-ahead salad for meal planning or bringing to a potluck. Thanks to the high acid content in the limes cilantro vinaigrette, the avocado stays green even when you make it the day ahead of time.
Lentil Quinoa Salad with Sundried Tomatoes
Featuring chewy sun-dried tomatoes, fluffy quinoa, and tender lentils, this recipe makes for a delicious lunch or salad to serve at a potluck. It’s super easy to whip up and is made from pantry staples.
I love this quinoa and lentil combination. They both can be made days ahead of time and stored in the refrigerator, and because of this I love to use them and meal prep so that I can throw a salad together at the last minute. This particular recipe calls for parmesan cheese, red onion, sun-dried tomatoes and fresh parsley, all things I usually have at hand.
If you’re missing a particular ingredient don’t hesitate to make a substitution. Try feta instead of Parmesan cheese, or if you’re looking for a vegan option try toasted almonds. If you don’t have parsley try basil, or fresh oregano.
Broccoli Lentil Salad with Anchovy Salad Dressing
Lentil salad with broccoli and lemon anchovy dressing is a flavor-packed dish hearty enough to be served as a main course over rice or barley. It also pairs wonderfully with chicken and fish. This recipe is an adaptation of a Tasy Warm Lentil Salad recipe on page 37 of Jamie Oliver’s book 5 Ingredients: Quick & Easy Food. I love this book for simple ways to make flavorful meals. My adaptation below has a few alterations in ingredients and some ideas for using it for a week of meal prep.
Lentil Salad with Feta and Pomegranate (Lettuce Wrap)
Lentil salad with feta and pomegranate is a surprisingly delicious combination of earthy, salty, and sweet flavors. The combination of the brine from feta cheese, and the sweet pop of pomegranate works amazingly well with the filling and satisfying fiber-packed lentils.
I came across this recipe one afternoon when I had an odd assortment of ingredients in my refrigerator. We had made a batch of lentils earlier in the week and had some leftovers. I had pomegranate seeds, fresh cilantro, and fresh mint that needed to be used or they were going to go bad. I can’t remember what I typed into the Google machine but this lovely recipe for Lentil Pomegranate Salad (Palouse Caviar) from Feasting at Home popped up in the search results.
Lentil Tabbouleh Salad Recipe
I have made tabbouleh with bulgur wheat, couscous, and quinoa- But the winner for me is green lentils!! The earthy and nutty undertones of the lentils perfectly complement the fresh and zesty flavors of the traditional ingredients. As a result, you not only get the healthy benefits of the lentils but also a more substantial and satisfying dish that can be enjoyed as a light main course or a side dish.
Tabbouleh has been a staple dish in Middle Eastern cuisine for centuries. Traditional tabbouleh recipes have of bulgur wheat, fresh tomatoes, persian cucumbers, parsley, mint, lemon juice, and olive oil. This Mediterranean lentil salad with its vibrant colors and fresh ingredients, tabbouleh offers a great mix of flavors and textures.
Lentils and Kale Salad
This Lentils and Kale Salad with Roasted Vegetables and Two Sauces recipe is a healthy, flavorful, and flexible meal that you can enjoy for lunch or dinner. With nutty lentils, tender kale, colorful roasted vegetables, and two zesty and creamy sauces, this hearty salad is a balanced and satisfying meal that you can customize to your taste and convenience.
Did you make this recipe? Let me know!