A while back, people said that vegetarian salads consisted of lettuce and tomatoes, and they would ask, “Who orders that?” But because of a few chefs and other foodies, salads made with vegetables began to explore our appetites and imaginations, moving from being the side dish to the main attraction. In this article, we bring you a protein-rich and delicious lentil salad recipe. This salad recipe is unique. Lentil salad is made with different kinds of lentils mixed with veggies and seasoned with spices and dressings. You can have this dish as is or pair it with your full-fledged meal. Want the complete recipe? Read below.
Ingredients to make Mediterranean Lentil Salad
Lentils: I prefer to use either brown, green lentils, or French green lentils in this salad as they can hold their shape after cooking and are flavorful. I like to cook the brown lentils in the Instant Pot. You can also use canned lentils if that’s what you have in hand. You will need either two cans of lentils or 3 cups of cooked brown or green lentils in this salad. Cucumber: I like to use English or Persian cucumbers for salads. But, you can use any type of cucumber you like. Bell peppers: I like to use red bell peppers because they have a sweet flavor. But feel free to use any color you like. Red onions: Red onion adds a bit of sweetness and crunch to the salad. Olive oil: Use a good quality extra-virgin olive oil for the best flavor. Lime juice: Freshly squeezed lime/lemon juice is preferred for this salad. If you prefer, you can also zest half the lime for extra lemony flavor. Garlic: Fresh garlic tastes the best. Dijon Mustard: adds more tangy flavor to the dressing. But you could also use yellow mustard if that’s what you have in hand. Fresh Herbs: Use fresh parsley (or cilantro) and mint (or dill). Make sure to chop them just before using them for maximum freshness. Seasoning: salt and freshly ground black pepper.
How to Make Lentil Salad
Cook the Lentils
Instant Pot Pressure Cooker:
Combine 1 cup of brown lentils with 1 ¾ cups of water (or vegetable broth), bay leaf, and salt in the instant pot insert. Pressure Cook on High for 6 minutes and allow the pressure to release naturally for 5 minutes, then release any remaining pressure before removing the lid for al dente lentils.
On Stovetop Pot
Rinse the lentils 2-3 times under running water to remove any debris or dirt. In a large pot, combine 1 cup of lentils and 3 cups of water (or veggie broth) along with bay leaf and a pinch of salt. Bring it to a rolling boil on medium-high heat. Then cover with a lid, reduce the heat to medium-low, and simmer for 15-20 minutes or until lentils are tender. Drain any excess liquid and remove the bay leaf. Fluff with a fork and set aside.
Prepare The Dressing
In a small jar, combine all dressing ingredients (olive oil, lime juice, minced garlic, dijon mustard, salt, and black pepper). Whisk to combine.
Assemble The Salad
In a large mixing bowl, place all the salad ingredients. Drizzle the dressing over the salad ingredients. Toss well to combine. Garnish with extra herbs, if desired. Serve immediately or cover and refrigerate for at least 1 hour before serving.
What to Serve with Brown Lentil Salad?
This Lentil Salad is wholesome and can be enjoyed on its own. It is also great as a side dish, serve this alongside grilled veggies, soup, or sandwiches.
Tips
One cup of dry brown lentils makes about 3 cups of cooked lentils. Cool the brown lentils before adding them to the salad. Otherwise, warm lentils will wilt the fresh veggies and lose their freshness. Use Fresh herbs, as they add so much more flavor than dried ones. Use good quality extra-virgin olive oil and Dijon mustard, as they will make a big difference in the flavor of the dressing.
Popular Substitutions & Additions
Cheese: Add ½ cup crumbed or cubed feta cheese just before serving for a Mediterranean touch. Make it Spicier: add freshly chopped jalapeño pepper or red chili flakes. Olives: Add kalamata olives or green olives if you desire. Other fresh herbs: Try dill leaves or cilantro. Cook Lentils in Broth: To elevate the lentil flavors in the salad, cook them in vegetable broth. Add nuts: Add almonds, walnuts, or pecans for some nice crunch.
Make Ahead and Storage
Make-Ahead: You can cook lentils, prep the veggies, herbs, and dressing a day or two before serving. Store the dressing and salad ingredients in a separate container for prolonged shelf life, and assemble when you are ready to serve. Storage: Leftover Brown lentil salad will keep in the refrigerator for 3 to 4 days when stored in an airtight container. After that, the flavors will start to fade.
More Lentil Recipes
Lentil Soup Quinoa Lentil Soup Brown Lentils Green Moong Dal Spinach Dal
More Salad Recipes
Chickpea Cucumber Salad Quinoa Chickpea Salad Creamy Cucumber Salad Quinoa Black Bean Salad Quinoa Tabbouleh Salad Avocado Cucumber Tomato Salad
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title: “Lentil Salad” ShowToc: true date: “2024-09-08” author: “Albert Washington”
Using green lentils makes this healthy salad naturally gluten-free, protein-dense, and packed with fiber. Adding fresh herbs, cucumber, bell pepper, onion, and a lemon-oil-based dressing creates a fresh, bright, healthy lentil salad recipe, that’s ready in under 30 minutes. It is a delicious summery appetizer or side dish that pairs with many dishes, travels well, and is excellent for picnics, potlucks, BBQs, and more.
How to make lentil salad
Cook the lentils: Remove any debris or stones from the lentils. Rinse them in a fine-mesh sieve. Unlike other legumes, lentils don’t need soaking beforehand. Then, place them in a saucepan with the vegetable stock and bring to a boil. Let them simmer for 15-20 minutes until tender but still firm. Afterward, drain and rinse them with cold water to halt the cooking process and quickly cool them, and your lentils are ready for the salad. Chop the vegetables: While the lentils are cooking, prepare the fresh veggies. Rinse and finely dice the cucumber and the bell pepper. Peel and finely dice the red onion. Remove the mint leaves from the stems and chop them. Chop the fresh parsley with the stems. You can already place all the chopped ingredients in a large mixing bowl. Prepare the salad dressing: Juice the lemon. Mince or grate the garlic directly over a small bowl. Add the olive oil, pomegranate molasses, lemon juice, salt, and pepper, and whisk until well combined. Combine and serve: Combine the cooled lentils, chopped cucumber, bell pepper, onion, and herbs in a large bowl. Pour the dressing and toss to combine. You can serve immediately or allow it to “marinate” in the fridge for a few hours. Serve the lentil salad on its own or with pita chips or croutons for added crunch. Enjoy! If you try this healthy lentil salad recipe, let me know how it goes in the comments below. I’d appreciate a recipe card rating and would love to see your recipe recreations – tag me on Instagram @Alphafoodie!
