This Lentil Salad is a delicious make-ahead meal loaded with plant-based protein. Toss it together for a party, or keep it in the fridge for an easy lunch!
If you are looking for a way to sneak more lentils into your life, this salad is a delicious way to do it. Lentils pack nearly 18 grams of protein into each cooked cup, and when you pair them with freshly diced veggies, you’ll have a flavor party in your mouth.
Assemble this salad recipe over the weekend and enjoy it for the next 5 days. It’s delicious chilled, straight from the fridge for an easy meal prep idea.
If you’d like to change things up, top it with a sprinkle of feta cheese, or baked chicken breasts, or serve it as a side dish with your favorite main course.
Ingredients You’ll Need
The beauty of this lentil salad recipe is you can use any vegetables and herbs you have on hand. Feel free to swap the red bell peppers for cherry tomatoes or baby spinach. You can use lemon juice instead of vinegar if that’s what you have.
Buying pre-cooked lentils from the store will save you time, but you can cook them from scratch in about 25 minutes. Use brown, black, or green lentils for the best results. (Red lentils are too mushy for salads.)
How to Make Lentil Salad
1. Cook the lentils.
If you are not starting with pre-cooked lentils (they are available canned or vacuum-sealed in the chilled section of the grocery store), add the dry lentils to a saucepan and cover them with water. You can use chicken broth or add a bay leaf to the cooking water if you’d like to add more flavor. The lentils will triple in size as they cook, so make sure you use a large enough pot.
Bring the liquid to a boil, lower the heat, and cover the pot with a lid. Simmer until the lentils are tender, about 20 to 25 minutes. Be sure the lentils are always covered in liquid during this time so that they will cook evenly.
When the lentils are tender, pour them through a fine mesh strainer to drain any excess cooking liquid. Set them aside to cool.
Don’t have enough lentils? That’s okay, too! I’ve made this recipe with just 3 cups of cooked lentils (about 2 cans or a 1-pound vacuum-sealed pack), and it still turns out delicious with a higher veggie-to-lentil ratio. Add salt to taste when using fewer lentils because you won’t need as much.
2. Prepare the dressing.
In a large bowl, combine the olive oil, vinegar, dijon mustard, maple syrup, garlic, 1 teaspoon of salt, and black pepper. Whisk well to mix.
3. Add the veggies.
Add the diced red onion, cucumber, celery, and red bell pepper to the bowl of dressing, and toss well.
4. Mix it all together.
When the lentils have cooled, stir them with the sliced almonds and raisins.
Adjust the seasoning to taste, adding a little extra salt, if needed, to boost the flavor.
Set the salad aside to marinate for at least 15 minutes. The raisins will plump as the salad rests, and then it’s ready to serve. Use a slotted spoon for serving to allow any excess liquid at the bottom of the bowl to drain away, and garnish with fresh parsley or fresh mint leaves.
Leftover salad can be stored in an airtight container in the fridge for up to 5 days. Shake the jar well before serving again to ensure the dressing is evenly distributed. The salad tastes even better the next day!
Frequently Asked Questions
Unlike beans, you don’t have to soak lentils before cooking them.
You’ll need to taste-test the lentils to check for tenderness after 20 minutes of cooking. (Rinse them off under cold water to help them cool down quickly; don’t burn your mouth!) The age of dry lentils can affect their cooking time, so the timing might vary each time. Older lentils take longer to cook than fresher ones, and it’s nearly impossible to know how old they are when you buy them at the store. Adding salt or acid to the cooking water can also slow the cooking time.
Looking for more lentil recipes? Try Instant Pot Lentil Soup, Stuffed Spaghetti Squash, Red Lentil Soup, or Lentil Bolognese for more ideas.
Best Lentil Salad
Ingredients
- 1 ½ cups dry green or brown lentils (or 4 ½ cups pre-cooked lentils)
- ¼ cup olive oil
- ¼ cup apple cider vinegar
- 1 tablespoon maple syrup
- 1 tablespoon stone-ground mustard
- 2 small cloves garlic , minced
- 1 ½ to 2 teaspoons fine sea salt
- ½ teaspoon ground black pepper
- 1 cucumber , diced (about 1 ½ cups)
- 1 red onion , diced (about 1 ¼ cups)
- 1 red bell pepper , diced (about ¾ cup)
- 3 celery stalks , diced (about 1 cup)
- 1 cup golden raisins (optional)
- 1 cup sliced almonds (optional)
Instructions
- To cook the lentils, combine 1 ½ cups of dry lentils with 4 ½ cups of water. Bring the water to a boil in a saucepan that is large enough for the lentils to triple in size as they cook. Once boiling, lower the heat to a simmer and cook until the lentils are tender, but still firm, about 20 minutes.
- While the lentils are cooking, prepare the dressing. In a large bowl, combine the oil, vinegar, maple syrup, mustard, garlic, 1 teaspoon of salt, and black pepper, then whisk well to combine.
- When the lentils are tender, drain any excess liquid and rinse the cooked lentils under cold water to stop the cooking process and help them cool down faster.
- While the lentils cool, you can dice the cucumber, onion, bell pepper, and celery if you haven't already. The smaller you dice them, the more flavor you'll get in each bite. Add the chopped vegetables to the large bowl of dressing and toss to combine. Add in the cooled lentils, and stir again.
- Add in the raisins and sliced almonds, if desired, then season with additional salt, as needed. Serve right away with a slotted spoon to let the excess dressing drip away, or transfer the salad to an airtight container to chill in the fridge. Shake or stir before serving again to make sure the dressing is evenly distributed.
Video
Notes
Nutrition
If you try this lentil salad recipe, please leave a comment and star rating below, letting me know how you like it.
Made it today- it’s delicious!
Thank you for this recipe!
this is great – we made it tonight and added precooked quinoa and served it over kale – delish! thank you for yet another great recipe! 🙂
I do not have stone ground mustard. What and how much can I use instead as a substitute?
Another type of mustard could be used in its place, such as spicy brown mustard or Dijon. Or you can just leave it out and taste to adjust the seasoning to your liking.
All our Texas relatives are coming up to visit us all in NY (not the city although I just got back from a weeks trip there and it was AMAZING) I want to make this for their visit! Wanted to make something healthy because I know most of the food is going to be um, bad for us.
Hi! You post comments here all the time. I was wondering…How do you get the comments you post to have a display picture beside them? I want one too!!
Made this over the weekend and love it! The dressing is perfect for it.
Did you use the stone ground mustard spice or stone ground mustard condiment??
I used the prepared mustard condiment.
You always dice your vegetables so much smaller than I do. I do rough chops. But you take a lot more care when cutting your veggies than me I’ve noticed. I either mandolin my veggies or shred them. But I never dice like you always seem to. your food prepping always looks magical in your pictures you post.
This knife changed my dicing game: http://amzn.to/2b5ztjI My husband and I both like our veggies diced really small so that we don’t have to chew huge pieces, but I don’t think I could do it quickly without a really good knife!
I just read reviews on Amazon for the Kyocera knife. Pros: cuts like “a hot knife through butter”; lightweight and easy to use. Cons: do not use this knife on anything hard, like frozen foods, anything with a hard shell, or a non-wood/bamboo cutting board; do not drop it…these are fragile and they WILL chip.
Yes, they do chip! I broke one on an avocado pit once, too. But, I still love them. 😉
Megan – does it need to be brown lentils or would another work as well? I think some are mushier than others (totally technical term there!).
Lisa
Brown or green lentils are the most firm in texture, so those are what I would recommend to avoid a mushy result. 🙂
Love this recipe. Thanks so much for sharing. I’ve been having it for lunch all week.
This looks awesome! Any chance you know of a good substitute for garlic? My son can’t have it. Thanks!!
am always looking for plant based recipes and this one hits the spot. didn’t have mustard so I added ginger root and turmeric to the dressing and left out the celery. Put this on a bed of kale and am scarfing down a plate right now. Thank you!
Just made this and the reality is even better than I imagined! I needed some easy, cold, hearty, but not-too-filling meals for this weekend, and this salad is perfect. Thank you!!
I would like to make this salad on Friday to be served Sunday. Will it keep well?
I’m really looking forward to trying this recipe. I have a quick question. Under the heading ingredients the recipe calls for 2 pounds of lentils. When giving instructions for cooking lentils it mentions adding 2 cups of lentils to 5 cups water. Does this recipe calls for 2 cups or 2 pounds of lentils? Please clarify. Thanks.
This recipe calls for 2 pounds of COOKED lentils (about 6 cups cooked), but it also provides directions for cooking those lentils from scratch if you don’t want to buy them precooked. The 2 cups dry lentils (about 1 pound of dry lentils) is what you need to end up with 2 pounds of COOKED lentils. (After they are cooked with water, their weight doubles.) Hope that makes sense!
made this many times, love it, my family loves it too! Fills you up for lunch.
Do you have the nutritional info, I am on a plan and just wondered if you had it?
I really liked this salad! I’m always looking for a good hardy, healthy & easy bean or lentil dish to go with the occasional pasta dish since their not really filling nor really healthy. I read that having legumes (fiber) with pasta slows down the absorption of simple carbs. Left out the celery, not a fan of it. My husband has a sensitive stomach so I used chopped green onions because they are milder than red onions. I couldn’t help but notice when you use a red pepper and green onions the colours are perfect for a dish to serve around Christmas time. I might rename this to The BEST Christmas Lentil Potluck Salad.
my lentils turned to mush and ruined the texture of the beautiful veggies
Did you use either brown or green lentils? Did you cook dry lentils? Or, if canned, did you rinse well and drain? Hope this helps.
Without doubt, this is the best lentil salad I have ever had! The dressing is just a pure heaven. Thank you for so many great and creative recipes. I love your blog <3!
I made this dish for all of my friends last night and it definitely took the gold medal. Everyone was asking for the recipe! Thank you for this!!
I would however maybe use a little less onion next time I make it. Just something to think about for everyone else 🙂
If I use caned lentils do I just rinse or do I still need to cook them?
I can’t wait to make this! My gym is having a cookout and this looks like the perfect healthy side! Do you have the nutrition facts? Everyone is super concerned with macros so they might actually eat this if I provide the nutrition information!
I don’t have any lentils on hand, but would love to make this since I’ve got everything else at home. Is there anything else I can substitute for the lentils?
Beans or quinoa, perhaps?
I don’t have any lentils on hand but have everything else at home. Is there any substitute I could use for the lentils? Thanks!
Wow…this recipe fantastic. I must admit I was little.skeptical at first…cold.lentils…but it’s delicious. I added fine chopped cilantro and quartered cherry tomatoes. Yum.yum
Can it be frozen?
I think the lentils would freeze just fine, but raw veggies sometimes turn out mushy when they are frozen and then thawed later. If you want to make this in advance, you might want to add the fresh chopped veggies after the lentils have thawed again?
Oh my goodness! This Lentil Salad is so good that, I am eager to try them. Thanks for sharing this recipe.
This is a new fave. Added to the rotation. Fabulous onion breath though so be sure everyone has some! 🤣
I usually 1/2 the salt and 1/2 the garlic, dont have mustardand make a tad extra dressing. So good though!
I would reduce salt for my taste!
So easy to make and is delicious!!!
I just made this today and added a couple of carrots just because I needed to use them up. YUMADOODLE, as my grandmother would say.
I ate immediately after putting it together and it was so fresh and bright and filling. I cannot wait to try it in a couple of hours after the dressing and veggies meld a bit.
Great recipe! Will be fantastic for lunches this week.
Delicious just as it is. The flavors are perfect. I’m excited for my lunch this week!
This was wonderful! I made it with quinoa because I didn’t have any lentils, and it tastes amazing! Topped it with some avocado and goat cheese. Thanks for such a simple but perfect summer meal!
This recipe is a game-changer! So delicious and so easy to make – and really does hold up in the fridge for a good 5+ days. Will be in constant rotation for weekday lunches!
I’m so glad you enjoyed it! Thanks for letting me know! 🙂
We made a double batch last week and loved this as our lunches! We felt full and satisfied without feeling heavy from too big of a lunch! Love the protein from lentils and the veggies packed in this one. Another easy, healthy one we will continue to make in the future! Thanks so much!
Please can you tell me what size cup you use. I use scales in the uk so gms animals.
Thank you.
Delicious! The only changes I made were cooking time was 30 min and I added dried cranberries that are only sweetened with apple juice and no added sugar. I could not find the info on how to cook the lentils in my instant pot. For future reference can you tell me how to make the lentils in my instant pot. It took me 30 min on stove top method. Thanks!
Just wondering where the instructions are for cooking the lentils in the Instant-Pot.
I made this tonight for my boyfriend and I and we both loved it! Such a quick and healthy meal. Thanks!
I’m glad you both enjoyed it!
I’ve made this salad MANY times, and it is always a hit. It’s perfect to throw together when I want a hearty meal but should really eat a salad. It works for make-ahead lunches and to take to parties. It’s definitely one of my favorite salads of all times.
Looks delicious.
Any suggestions to make this oil free? Any recommendations on an olive oil substitute? I’m trying to cut back on oil owing to severe acne. Thanks!
Delicious!! Never thought to try a lentil salad as I’ve never found lentils appealing! This is a game changer for me to get more veggies and fiber, plus the dressing is delicious. I added about 1/4 cups of sliced almonds and dried cranberries (instead of raisins). So good!!
I made this salad 2 weeks in a row. Great salad!! Thank you!
I absolutely love this for my meal preps! It makes enough for me to have for lunch every day of the week! It’s so delicious and keeps me full – I’ve been telling any/everyone about this recipe!
Making it today for a holiday work potluck. Super easy! Taste-testing is going well 🙂 Hope everyone likes it as much as I do!
This was so delicious! Hands down best lentil salad I have ever had!
I bought lentils but have never made them. Do I need to do any soaking/prep like with dried beans before cooking?
No need to soak lentils before you cook them!
FANTASTIC recipe! Will make this over and over! Love it! Thank you.
So flavorful and satisfying.Best of all, quick and easy. The recipe yields several meals for comfort eating throughout the week. I will definitely make this again.
Just made this for my lunch and it was soooooo good! I substituted the stone-ground mustard with Dijon mustard and I also added in some tomatoes. Didn’t add in any of the optional ingredients though.
Very tasty. Added feta cheese.
This salad has been my go-to for the last month and a half! So easy, so flavorful, and lasts all week!
I cannot afford real maple syrup and I don’t use the store bought Aunt J. What else can I use? Honey? Same amount? If really stuck, brown sugar? How much? – Thanks
I think honey would work just fine! You might want to start with slightly less, since it’s a little sweeter than maple syrup.
Ughh!! So delicious!! My spouse and I love it!!