Lentil Salad—healthy Mediterranean salad with tomatoes, garlic and parsley, and dressed in a fresh lemon–cumin vinaigrette. This salad is light, full of flavor and completely vegan.
Lentil is a staple legume in Mediterranean and South Asian cuisines. Thus, you can find it in a variety of dishes ranging from soups to stews, with rice and surely in great salads.
This easy Mediterranean Lentil Salad is a favorite for many reasons; it is fresh, very easy to prepare and packed with goodness. It can be a fulfilling meal on its own or a side with other dishes.
I like meals that can be prepared ahead of time for busy work days, so this salad is a great on–the–go lunch, and you can keep it in the fridge for a couple of days. Just add the vinaigrette when you are ready to enjoy it.
Ingredients Needed:
This easy Lentil Salad requires a few ingredients to prepare. You need cooked green lentils, tomatoes, minced garlic, olive oil, fresh parsley, onions, garlic and pomegranate arils.
For the vinaigrette you need fresh lemon juice, olive oil, cumin, salt and pepper.
I recommend using green lentils in this salad, as they have a great flavor and hold their shape well once cooked. Brown lentils work too if green is not available.
how to make lentil salad
Start by rinsing the lentils and picking up any undesired stones.
In a small pan, cover the lentils with water and bring to a boil; let them simmer for 20–25 minutes or until fully cooked. Turn off heat, drain and set aside.
While the lentils are cooking, chop your parsley, tomatoes and onions and work on your vinaigrette.
Prepare the vinaigrette by whisking together the lemon juice, olive oil, cumin, salt and pepper. You can add some chili flakes for a nice heat kick.
In a frying pan, on medium heat, sauté the minced garlic in 2 tablespoons of olive oil for 1 minute then add the cooked lentils and mix well. Turn heat off and transfer to a large salad bowl.
Add chopped vegetables and vinaigrette and mix to coat lentils. Garnish with pomegranate arils and serve warm or cold.
You May Also Like to Try my other vegan lentil recipes
Lentils with Rice and Crispy Onions
Lentil and Vegetable Soup
Red Lentil Soup
Lentil Lemon and Potato Soup
Lentil Salad
Healthy Mediterranean Lentil Salad with tomatoes, garlic and parsley, and dressed in a fresh lemon–cumin vinaigrette. This salad is light, full of flavor and completely vegan.
Ingredients
For the salad:
- 2 cups green lentils
- 2 cups fresh flat parsley, chopped
- 1 cup cherry tomatoes, cut in halves
- 1/2 cup chopped onions
- 6 garlic cloves, minced
- 2 table spoons extra virgin olive oil
For the vinaigrette:
- 1/2 cup lemon juice
- 1/2 cup extra virgin olive oil
- 1 tablespoon cumin
- salt and pepper to taste
- 1/2 cup pomegranate arils, optional
Instructions
- Rinse lentils and pick up any undesired stones.
- In a small pan, cover lentils with water and bring to a boil; let simmer for 20–25 minutes or until fully cooked. Turn off heat, drain and set aside.
- While lentils are cooking, chop your parsley, tomatoes and onions and work on your vinaigrette.
- Prepare the vinaigrette by whisking together lemon juice, olive oil, cumin, salt and pepper.
- In a frying pan, on medium heat, sauté the minced garlic in 2 tablespoons of olive oil for 1 minute. Add cooked lentils and mix well. Turn heat off and transfer to large salad bowl.
- Add chopped vegetables and vinaigrette and mix to coat lentils. Garnish with pomegranate arils and serve warm or cold.
Nutrition Information:
Yield: 6 Serving Size: 1Amount Per Serving: Calories: 307Total Fat: 23gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 19gCholesterol: 0mgSodium: 71mgCarbohydrates: 20gFiber: 7gSugar: 3gProtein: 7g
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Abed el ghani says
So delicious 🤤, and healthy😊😊
Abed el ghani says
So delicious 🤤, and healthy😊😊, and can be easy made
Guss says
Thank you and very glad you liked it.