About this recipe
If you’re looking for a simple, delicious way to eat more plants, this healthy lentil salad recipe is for you. It’s packed with fresh vegetables and hearty lentils tossed in a bright, zesty vinaigrette.
This easy lentil salad is perfect for meal prep, quick lunches, or a light dinner. It’s also full of plant-based protein and fiber, making it a go-to for anyone following a vegan or plant-forward diet or just wanting to eat a little better without overthinking it. Take it from me: once you have this recipe, you’ll always want to keep a batch in the fridge.
Why you’ll love this lentil salad
- Quick and easy to make. Minimal prep, no complicated steps.
- Full of plant-based protein. Lentils are the star here.
- Super versatile. Swap veggies, add grains, change up the dressing—make it yours.
- Meal-prep friendly. This salad gets even better after sitting for a few hours.
Ingredients Notes
- Lentils: Use green, French (Puy), or black beluga. They hold their shape beautifully. (Avoid red lentils—they get mushy.)
- Vegetables: I love a mix of celery, carrot, red onion, and red bell pepper.
- Fresh herbs
- Dressing: I like a simple vinaigrette made with Dijon mustard, but lemon dressing or balsamic vinaigrette also work.
The best way to cook lentils
- 1 cup lentils
- 3 cups of water or vegetable stock
- Salt to taste
- Wash the lentils: Place the lentils in a fine mesh strainer and rinse them under cold water until the water runs clear.
- Cook the lentils: Put the washed lentils in a saucepan and add the water or broth. The liquid should cover the lentils by at least two centimeters. Bring the water to a boil over medium-high heat. Leave until the lentils are soft but still retain their shape. Add more liquid if necessary.
- Drain the lentils. They are ready to serve or use in other recipes.
How to make lentil salad healthy?
- Make the dressing: Whisk together your vinaigrette ingredients in a large bowl.
- Toss the salad: Add the cooled lentils to the bowl. Add chopped vegetables and herbs. Toss gently until everything is coated in the dressing.
- Taste and adjust: If needed, add more salt, pepper, lemon juice, or a drizzle of olive oil.
- Top it off: Finish with vegan feta, seeds, or nuts for extra flavor and texture.
Variations for salad
- With different types of lentils: Try different varieties of lentils, such as brown or black lentils, to change the texture and flavor of the salad.
- With other grains, add quinoa, bulgur, or even rice to your salad to add variety and substance.
- With fruits: Some fruits, such as apples or pears, can combine very well with lentils.
- With spices: Don’t limit yourself to salt and pepper. Try spices such as cumin, turmeric, paprika, or even curry to give your salad an exotic touch.
How to Serve Lentil Salad
Lentil salad can be served as a main dish or as a side dish to accompany other dishes. If it is served as a main dish, you can add a more substantial ingredient, such as tofu, tempeh, or even some other legume.
Healthy and Easy Lentil Salad Recipe
This vegan lentil salad is packed with vibrant colors, fresh flavors, and nourishing ingredients. Lentils are naturally rich in protein and fiber, and when you mix them with crunchy vegetables and a homemade Dijon vinaigrette, you get a salad that's just as delicious as it is healthy.This easy lentil salad is perfect for meal prep, quick lunches, or light dinners—and it’s naturally vegan, plant-based, and gluten-free!
Ingredients
- 1 cup cooked lentils
- 1/2 cup peeled and chopped carrots
- 2 celery stalks chopped
- 1/4 cup red onion finely chopped
- 1/2 cup red bell pepper chopped
- 1/2 cup chopped parsley
- 1/2 cup vegan feta cheese
- Salt and pepper to taste
For the dressing:
- 4 tablespoons olive oil
- 2 tablespoons white wine vinegar
- 1 teaspoon Dijon mustard
- 1 garlic clove finely chopped
- Salt and pepper to taste
Instructions
- Prepare the vegetables: Peel and chop the carrot, slice the celery, finely chop the red onion, and dice the red bell pepper.
- Make the dressing: In a large mixing bowl, whisk together olive oil, white wine vinegar, Dijon mustard, minced garlic, salt, and pepper.
- Assemble the salad: Add the cooked lentils and chopped vegetables to the bowl with the dressing. Toss gently until everything is well coated.
- Season and serve: Taste the salad and adjust salt and pepper if needed. Serve immediately or refrigerate for 30 minutes to allow the flavors to blend beautifully.
Notes
Home Cook to Home Cook Tips
- Don’t overcook the lentils. They should be tender but still hold their shape.
- Let it marinate. If you have time, refrigerate for 30 minutes before serving—it makes the flavors pop.
- Meal-prep magic. Store in an airtight container in the fridge for up to 4 days.
- Customize the dressing. Short on time? A quick mix of olive oil, lemon juice, salt, and pepper works great too.
How to Cook Lentils for Salad
Rinse 1 cup of lentils under cold water.In a saucepan, combine the lentils with 3 cups of water or vegetable broth. Bring to a boil, then reduce heat and simmer for 20–30 minutes, until tender but still firm.
If the lentils absorb all the liquid before they’re done, simply add a little more water.
Drain well and let cool before using.
Nutrition
Serving: 1servingCalories: 243kcalCarbohydrates: 16gProtein: 9gFat: 17gSaturated Fat: 3gPolyunsaturated Fat: 2gMonounsaturated Fat: 10gCholesterol: 10mgSodium: 201mgPotassium: 342mgFiber: 5gSugar: 4gVitamin A: 3902IUVitamin C: 37mgCalcium: 32mgIron: 2mg
information
Nutritional information of this recipe is only an estimate, the accuracy for any recipe on this site is not guaranteed.
Did you make this recipe?Tag @piloncilloyvainilla on Instagram and hashtag it #alecooks so we can all see your creations.
Soy Ale Graf, mexicana en Texas y la creadora de AleCooks y Piloncillo&Vainilla, donde comparto recetas fáciles, deliciosas y para toda la familia — algunas mexicanas, en su mayoría basadas en plantas — pensadas para disfrutarse todo el día, todos los días. Con una licenciatura en Historia del Arte y una Certificación como Chef Profesional en Cocina Basada en Plantas, llevo más de una década creando contenido donde se unen mis dos pasiones: la comida y el storytelling.
Mi enfoque está en recetas que reúnen a las personas alrededor de la mesa, haciendo de cada comida un momento sencillo, delicioso y significativo. También soy autora de Yo Cocino Latino, y mis recetas han sido destacadas en varias revistas y publicaciones en línea.
¡Sígueme en mis redes sociales para inspiración diaria, tips y recetas deliciosas! Y si alguna vez pruebas una de mis recetas — o tienes una receta familiar favorita — ¡me encantaría saberlo! Mándame un DM en Instagram y hablemos de comida. 🍽️✨
Mi enfoque está en recetas que reúnen a las personas alrededor de la mesa, haciendo de cada comida un momento sencillo, delicioso y significativo. También soy autora de Yo Cocino Latino, y mis recetas han sido destacadas en varias revistas y publicaciones en línea.
¡Sígueme en mis redes sociales para inspiración diaria, tips y recetas deliciosas! Y si alguna vez pruebas una de mis recetas — o tienes una receta familiar favorita — ¡me encantaría saberlo! Mándame un DM en Instagram y hablemos de comida. 🍽️✨
Latest posts by Alejandra Graf (see all)
- What Is a Molcajete? How to Use It Like a True Mexican Home Cook - April 29, 2025
- Black Bean Pozole (Mexican Black Bean Soup) - April 28, 2025
- Healthy and Easy Lentil Salad Recipe (Perfect for Meal Prep) - April 25, 2025