20 Delicious Lentil Salad Recipes Healthy

Looking for a way to spice up your meal prep with something nutritious, delicious, and downright easy? Lentil salads are the unsung heroes of quick, healthy eating, packing a punch of protein and flavor in every bite. Whether you’re craving something light and zesty or rich and hearty, our roundup of 20 delicious lentil salad recipes has got you covered. Let’s dive into these tasty, wholesome dishes that’ll keep you coming back for more!

Mediterranean Lentil Salad with Feta and Olives

This Mediterranean Lentil Salad with Feta and Olives is a vibrant, protein-packed dish that brings the sunny flavors of the Mediterranean right to your table. Perfect for a quick lunch or a hearty side, it’s as nutritious as it is delicious.

Ingredients

• 1 cup dried green lentils, rinsed
• 2 cups water
• 1/2 cup crumbled feta cheese
• 1/2 cup kalamata olives, pitted and halved
• 1/4 cup extra virgin olive oil
• 2 tbsp red wine vinegar
• 1 tsp dried oregano
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 small red onion, finely diced
• 1 cup cherry tomatoes, halved
• 1/4 cup fresh parsley, chopped

Instructions

1. In a medium saucepan, combine the lentils and water. Bring to a boil, then reduce heat to low, cover, and simmer for 20 minutes until lentils are tender but not mushy. Drain any excess water and let cool.
2. In a large bowl, whisk together the olive oil, red wine vinegar, dried oregano, salt, and black pepper.
3. Add the cooled lentils, feta cheese, olives, red onion, cherry tomatoes, and parsley to the bowl. Toss gently to combine all the ingredients with the dressing.
4. Let the salad sit for at least 10 minutes before serving to allow the flavors to meld together.

The crunch of the fresh vegetables paired with the creamy feta and tangy olives makes this salad a standout dish that’s as satisfying as it is colorful.

Tip: For an extra flavor boost, add a pinch of lemon zest to the dressing before tossing with the salad.

Spicy Lentil Salad with Avocado and Lime Dressing

This Spicy Lentil Salad with Avocado and Lime Dressing is a vibrant, nutrient-packed dish that brings a delightful kick to your table, perfect for those who love a little heat with their greens.

Ingredients

• 1 cup dried green lentils, rinsed
• 2 cups water
• 1 ripe avocado, diced
• 1/4 cup chopped cilantro
• 1/4 cup diced red onion
• 1 jalapeño, seeded and minced
• 2 tbsp olive oil
• 2 tbsp fresh lime juice
• 1 tsp ground cumin
• 1/2 tsp salt
• 1/4 tsp black pepper

Instructions

1. In a medium saucepan, combine the lentils and water. Bring to a boil, then reduce heat to low, cover, and simmer for 20 minutes until lentils are tender but not mushy. Drain any excess water and let cool slightly.
2. In a large bowl, gently mix the cooked lentils with avocado, cilantro, red onion, and jalapeño.
3. In a small bowl, whisk together olive oil, lime juice, cumin, salt, and black pepper. Pour the dressing over the lentil mixture and toss gently to combine.
4. Serve immediately or chill in the refrigerator for 30 minutes to allow the flavors to meld.

The creamy avocado and zesty lime dressing perfectly balance the heat from the jalapeño, making this salad a refreshing yet bold choice for any meal.

Tip: For an extra crunch, sprinkle some toasted pumpkin seeds on top before serving.

Warm Lentil Salad with Roasted Vegetables

This Warm Lentil Salad with Roasted Vegetables is a hearty, flavorful dish that brings together the earthy taste of lentils with the sweet caramelization of roasted veggies. It’s perfect for a cozy dinner that’s both nutritious and satisfying.

Ingredients

• 1 cup dried green lentils, rinsed and drained
• 2 cups water
• 1 medium sweet potato, peeled and diced into 1/2-inch cubes
• 1 red bell pepper, diced
• 1 small red onion, thinly sliced
• 2 tbsp olive oil
• 1 tsp salt
• 1/2 tsp black pepper
• 1 tsp ground cumin
• 1/2 tsp smoked paprika
• 2 tbsp balsamic vinegar
• 1/4 cup chopped fresh parsley

Instructions

1. Preheat your oven to 400°F. In a medium saucepan, combine the lentils and water. Bring to a boil, then reduce heat to low, cover, and simmer for 20-25 minutes until lentils are tender but not mushy. Drain any excess water and set aside.
2. While the lentils cook, toss the sweet potato, red bell pepper, and red onion with 1 tbsp olive oil, 1/2 tsp salt, 1/4 tsp black pepper, 1/2 tsp ground cumin, and 1/4 tsp smoked paprika. Spread on a baking sheet and roast for 25 minutes, stirring halfway, until vegetables are tender and slightly caramelized.
3. In a large bowl, whisk together the remaining 1 tbsp olive oil, 1/2 tsp salt, 1/4 tsp black pepper, 1/2 tsp ground cumin, 1/4 tsp smoked paprika, and balsamic vinegar. Add the warm lentils and roasted vegetables to the bowl, tossing gently to combine.
4. Garnish with chopped fresh parsley before serving.

The contrast of the tender lentils with the crispy edges of the roasted vegetables creates a delightful texture, while the smoky spices and tangy balsamic tie everything together beautifully.

Tip: For an extra layer of flavor, sprinkle some crumbled feta cheese on top before serving.

French Lentil Salad with Goat Cheese and Walnuts

This French Lentil Salad with Goat Cheese and Walnuts is a delightful mix of earthy flavors and creamy textures, perfect for a light lunch or a sophisticated side dish.

Ingredients

• 1 cup French green lentils, rinsed
• 2 cups water
• 1/2 teaspoon salt
• 1/4 cup extra virgin olive oil
• 2 tablespoons red wine vinegar
• 1 teaspoon Dijon mustard
• 1/4 teaspoon black pepper
• 1/2 cup chopped walnuts, toasted
• 1/4 cup crumbled goat cheese
• 2 tablespoons chopped fresh parsley

Instructions

1. In a medium saucepan, combine the lentils, water, and salt. Bring to a boil, then reduce heat to low, cover, and simmer for 20-25 minutes until lentils are tender but not mushy. Drain any excess water and let cool slightly.
2. In a small bowl, whisk together the olive oil, red wine vinegar, Dijon mustard, and black pepper to create the dressing.
3. In a large bowl, combine the cooked lentils, toasted walnuts, and dressing. Toss gently to coat.
4. Just before serving, sprinkle the salad with crumbled goat cheese and chopped parsley.

The contrast of the creamy goat cheese with the crunchy walnuts and tender lentils makes this salad a textural masterpiece that’s as pleasing to the palate as it is to the eye.

Tip: For an extra flavor boost, toast the walnuts in a dry skillet over medium heat for 3-5 minutes until fragrant.

Indian Spiced Lentil Salad with Mango Chutney Dressing

This Indian Spiced Lentil Salad with Mango Chutney Dressing is a vibrant, flavor-packed dish that brings a taste of India to your table with minimal effort.

Ingredients

• 1 cup dried green lentils, rinsed
• 2 cups water
• 1/2 tsp salt
• 1 tbsp olive oil
• 1 small red onion, finely diced
• 1 garlic clove, minced
• 1 tsp ground cumin
• 1/2 tsp ground turmeric
• 1/4 tsp cayenne pepper
• 1 large mango, diced
• 2 tbsp mango chutney
• 1 tbsp lime juice
• 1/4 cup chopped fresh cilantro

Instructions

1. In a medium saucepan, combine the lentils, water, and 1/2 tsp salt. Bring to a boil, then reduce heat to low, cover, and simmer for 20 minutes until lentils are tender but not mushy. Drain any excess water and let cool.
2. Heat 1 tbsp olive oil in a small skillet over medium heat. Add the red onion and garlic, sautéing for 3 minutes until softened. Stir in 1 tsp cumin, 1/2 tsp turmeric, and 1/4 tsp cayenne pepper, cooking for another minute until fragrant.
3. In a large bowl, combine the cooled lentils, spiced onion mixture, diced mango, 2 tbsp mango chutney, and 1 tbsp lime juice. Toss gently to mix.
4. Stir in 1/4 cup chopped cilantro just before serving to keep it fresh and vibrant.

The magic of this salad lies in the sweet and spicy mango chutney dressing, which perfectly complements the earthy lentils and aromatic spices.

Tip: For an extra crunch, sprinkle some toasted almonds or cashews on top before serving.

Lentil and Quinoa Salad with Lemon Tahini Dressing

This Lentil and Quinoa Salad with Lemon Tahini Dressing is a vibrant, nutrient-packed dish that’s as satisfying as it is simple to whip up.

Ingredients

• 1 cup quinoa, rinsed
• 1 cup green lentils, rinsed
• 2 cups water
• 1/2 cup tahini
• 1/4 cup fresh lemon juice
• 2 tbsp olive oil
• 1 tsp ground cumin
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 cucumber, diced
• 1/2 red onion, finely chopped
• 1/4 cup fresh parsley, chopped

Instructions

1. In a medium saucepan, combine quinoa, lentils, and water. Bring to a boil, then reduce heat to low, cover, and simmer for 20 minutes until water is absorbed and grains are tender. Remove from heat and let sit, covered, for 5 minutes.
2. In a small bowl, whisk together tahini, lemon juice, olive oil, cumin, salt, and pepper until smooth.
3. Fluff the quinoa and lentils with a fork and transfer to a large bowl. Add cucumber, red onion, and parsley. Pour the dressing over the salad and toss gently to combine.

The creamy tahini dressing with a zesty lemon kick transforms this salad into a dish that’s both hearty and refreshing, perfect for meal prep or a quick lunch.

Tip: For an extra crunch, sprinkle some toasted almonds or sunflower seeds on top before serving.

Greek Lentil Salad with Cucumber and Tomatoes

This Greek Lentil Salad with Cucumber and Tomatoes is a refreshing, protein-packed dish that’s perfect for a light lunch or as a side at your next barbecue.

Ingredients

• 1 cup dried green lentils, rinsed
• 2 cups water
• 1 large cucumber, diced
• 1 pint cherry tomatoes, halved
• 1/2 red onion, finely chopped
• 1/4 cup olive oil
• 2 tbsp red wine vinegar
• 1 tsp dried oregano
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/2 cup crumbled feta cheese
• 1/4 cup chopped fresh parsley

Instructions

1. In a medium saucepan, combine the lentils and water. Bring to a boil, then reduce heat to low, cover, and simmer for 20 minutes until lentils are tender but not mushy. Drain any excess water and let cool.
2. In a large bowl, mix the cooled lentils, cucumber, cherry tomatoes, and red onion.
3. In a small bowl, whisk together the olive oil, red wine vinegar, dried oregano, salt, and black pepper. Pour over the lentil mixture and toss to combine.
4. Gently fold in the feta cheese and chopped parsley.
5. Chill in the refrigerator for at least 30 minutes before serving to allow the flavors to meld.

The crunch of the cucumber and the creaminess of the feta make this salad a delightful contrast of textures, while the oregano and red wine vinegar give it an authentically Greek flavor profile.

Tip: For an extra burst of freshness, add a handful of chopped mint leaves along with the parsley.

Moroccan Lentil Salad with Dates and Almonds

This Moroccan Lentil Salad with Dates and Almonds is a vibrant, flavor-packed dish that brings a taste of North Africa to your table with minimal effort.

Ingredients

• 1 cup dried green lentils, rinsed
• 3 cups water
• 1/2 teaspoon salt
• 1/4 cup extra virgin olive oil
• 2 tablespoons lemon juice
• 1 teaspoon ground cumin
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground ginger
• 1/4 cup chopped dates
• 1/4 cup sliced almonds, toasted
• 2 tablespoons chopped fresh cilantro

Instructions

1. In a medium saucepan, combine the lentils, water, and 1/2 teaspoon salt. Bring to a boil, then reduce heat to low, cover, and simmer for 20 minutes until lentils are tender but not mushy. Drain any excess water and let cool slightly.
2. In a large bowl, whisk together the olive oil, lemon juice, cumin, cinnamon, and ginger. Add the warm lentils to the bowl and toss to coat evenly with the dressing.
3. Stir in the chopped dates, toasted almonds, and cilantro until everything is well combined.
4. Serve the salad at room temperature or chilled. The sweet dates and crunchy almonds against the earthy lentils create a delightful contrast that’s both satisfying and exotic.

Tip: For an extra layer of flavor, let the salad sit for an hour before serving to allow the flavors to meld together beautifully.

Lentil Salad with Roasted Sweet Potatoes and Kale

This Lentil Salad with Roasted Sweet Potatoes and Kale is a hearty, nutrient-packed dish that brings together earthy lentils, sweet roasted veggies, and crisp kale for a satisfying meal.

Ingredients

• 1 cup dried green lentils, rinsed
• 2 medium sweet potatoes, peeled and diced into 1/2-inch cubes
• 4 cups kale, stems removed and leaves torn into bite-sized pieces
• 3 tablespoons olive oil, divided
• 1 teaspoon salt, divided
• 1/2 teaspoon black pepper
• 1 tablespoon maple syrup
• 1 tablespoon apple cider vinegar
• 1 teaspoon Dijon mustard
• 1/4 cup chopped walnuts

Instructions

1. Preheat oven to 400°F. Toss sweet potatoes with 1 tablespoon olive oil, 1/2 teaspoon salt, and black pepper. Spread on a baking sheet and roast for 25 minutes, until tender and golden.
2. While sweet potatoes roast, cook lentils in a pot of boiling water for 20 minutes, until tender but not mushy. Drain and let cool slightly.
3. In a large bowl, whisk together remaining 2 tablespoons olive oil, maple syrup, apple cider vinegar, Dijon mustard, and remaining 1/2 teaspoon salt.
4. Add cooked lentils, roasted sweet potatoes, kale, and walnuts to the bowl. Toss gently to combine, allowing the kale to slightly wilt from the warmth of the lentils and sweet potatoes.

The magic of this salad lies in the contrast of textures—creamy lentils, crispy sweet potatoes, and crunchy walnuts—all brought together by a sweet and tangy dressing.

Tip: For an extra flavor boost, toast the walnuts in a dry skillet over medium heat for 2-3 minutes before adding them to the salad.

Asian Lentil Salad with Sesame Ginger Dressing

This Asian Lentil Salad with Sesame Ginger Dressing is a vibrant, nutrient-packed dish that brings a refreshing twist to your meal prep routine.

Ingredients

• 1 cup dried green lentils, rinsed
• 2 cups water
• 1/4 cup sesame oil
• 2 tbsp rice vinegar
• 1 tbsp honey
• 1 tbsp fresh ginger, grated
• 1 clove garlic, minced
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 cup shredded carrots
• 1/2 cup thinly sliced red bell pepper
• 2 green onions, sliced
• 1 tbsp sesame seeds, for garnish

Instructions

1. In a medium saucepan, combine the lentils and water. Bring to a boil, then reduce heat to low, cover, and simmer for 20 minutes until lentils are tender but not mushy. Drain any excess water and let cool.
2. In a small bowl, whisk together the sesame oil, rice vinegar, honey, ginger, garlic, salt, and black pepper to make the dressing.
3. In a large bowl, combine the cooled lentils, shredded carrots, red bell pepper, and green onions. Pour the dressing over the salad and toss to coat evenly.
4. Sprinkle with sesame seeds before serving.

The magic of this salad lies in the harmony of textures—the tender lentils against the crisp vegetables, all brought together by the bold, tangy dressing.

Tip: For an extra crunch, add a handful of chopped roasted peanuts or almonds right before serving.

Lentil and Beetroot Salad with Balsamic Glaze

This Lentil and Beetroot Salad with Balsamic Glaze is a vibrant, nutrient-packed dish that’s as pleasing to the eye as it is to the palate, perfect for a light lunch or a colorful side.

Ingredients

• 1 cup dried green lentils, rinsed
• 2 medium beetroots, peeled and diced
• 2 tbsp olive oil
• 1 tbsp balsamic vinegar
• 1 tsp honey
• 1/2 tsp salt
• 1/4 tsp black pepper
• 2 cups arugula
• 1/4 cup crumbled feta cheese
• 2 tbsp chopped walnuts

Instructions

1. Preheat your oven to 400°F. Toss the diced beetroots with 1 tbsp olive oil, 1/2 tsp salt, and 1/4 tsp black pepper. Spread on a baking sheet and roast for 25 minutes until tender.
2. While the beetroots are roasting, cook the lentils according to package instructions until al dente, about 20 minutes. Drain and let cool slightly.
3. In a small bowl, whisk together the remaining 1 tbsp olive oil, balsamic vinegar, and honey to create the glaze.
4. In a large bowl, combine the cooked lentils, roasted beetroots, and arugula. Drizzle with the balsamic glaze and toss gently to coat.
5. Sprinkle the salad with crumbled feta cheese and chopped walnuts before serving.

The earthy sweetness of the beetroots paired with the tangy balsamic glaze and creamy feta creates a symphony of flavors that’s unexpectedly delightful.

Tip: For an extra crunch, toast the walnuts in a dry pan over medium heat for 2-3 minutes before adding them to the salad.

Lentil Tabbouleh Salad with Fresh Herbs

This Lentil Tabbouleh Salad is a refreshing twist on the classic, packed with protein-rich lentils and a bounty of fresh herbs for a dish that’s as nutritious as it is delicious.

Ingredients

• 1 cup dried green lentils, rinsed
• 2 cups water
• 1 cup finely chopped parsley
• 1/2 cup finely chopped mint
• 1/2 cup finely chopped cilantro
• 1 medium cucumber, diced
• 1 pint cherry tomatoes, halved
• 1/4 cup olive oil
• 3 tablespoons lemon juice
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/2 teaspoon ground cumin

Instructions

1. In a medium saucepan, combine the lentils and water. Bring to a boil, then reduce heat to low, cover, and simmer for 20 minutes until lentils are tender but not mushy. Drain any excess water and let cool.
2. In a large bowl, mix the cooled lentils with parsley, mint, cilantro, cucumber, and cherry tomatoes.
3. In a small bowl, whisk together olive oil, lemon juice, salt, black pepper, and cumin. Pour over the lentil mixture and toss gently to combine.
4. Refrigerate for at least 30 minutes before serving to allow the flavors to meld.

The crunch of fresh vegetables against the tender lentils and the bright herby dressing makes this salad a standout side or light main. Perfect for picnics or as a make-ahead lunch.

Tip: For an extra flavor boost, toast the cumin in a dry skillet for 30 seconds before adding it to the dressing.

Lentil and Chickpea Salad with Cumin Dressing

This Lentil and Chickpea Salad with Cumin Dressing is a vibrant, protein-packed dish that’s as nourishing as it is flavorful, perfect for a quick lunch or a hearty side.

Ingredients

• 1 cup cooked lentils
• 1 cup cooked chickpeas
• 1/2 cup diced cucumber
• 1/2 cup diced red bell pepper
• 1/4 cup finely chopped red onion
• 1/4 cup chopped fresh parsley
• 2 tbsp olive oil
• 1 tbsp lemon juice
• 1 tsp ground cumin
• 1/2 tsp salt
• 1/4 tsp black pepper

Instructions

1. In a large bowl, combine the cooked lentils, chickpeas, diced cucumber, red bell pepper, red onion, and chopped parsley.
2. In a small bowl, whisk together the olive oil, lemon juice, ground cumin, salt, and black pepper until well blended.
3. Pour the dressing over the lentil and chickpea mixture and toss gently to coat everything evenly.
4. Let the salad sit for at least 10 minutes before serving to allow the flavors to meld together.

The cumin dressing adds a warm, earthy depth to this salad, while the crisp vegetables provide a refreshing crunch. It’s a delightful contrast of textures and flavors that’s sure to impress.

Tip: For an extra burst of freshness, add a handful of chopped mint leaves along with the parsley.

Lentil Salad with Grilled Halloumi and Mint

This Lentil Salad with Grilled Halloumi and Mint is a refreshing twist on the classic, combining hearty lentils with the salty crunch of halloumi and a bright minty finish.

Ingredients

• 1 cup dried green lentils, rinsed
• 2 cups water
• 1/2 tsp salt
• 8 oz halloumi cheese, sliced into 1/2-inch pieces
• 2 tbsp olive oil, divided
• 1/4 cup fresh mint leaves, chopped
• 1 tbsp lemon juice
• 1/2 tsp black pepper
• 1 cup cherry tomatoes, halved
• 1/2 cucumber, diced

Instructions

1. In a medium saucepan, combine lentils, water, and 1/2 tsp salt. Bring to a boil, then reduce heat to low, cover, and simmer for 20 minutes until lentils are tender but not mushy. Drain any excess water and let cool.
2. While lentils cook, heat 1 tbsp olive oil in a grill pan over medium-high heat. Add halloumi slices and grill for 2 minutes per side until golden brown. Remove from pan and set aside.
3. In a large bowl, whisk together remaining 1 tbsp olive oil, lemon juice, and black pepper. Add cooked lentils, cherry tomatoes, cucumber, and mint. Toss gently to combine.
4. Top the salad with grilled halloumi slices just before serving.

The contrast of warm, grilled halloumi against the cool, minty lentils makes this salad a standout dish that’s as satisfying as it is vibrant.

Tip: For an extra flavor boost, let the salad sit for 10 minutes before adding the halloumi to allow the mint and lemon to meld with the lentils.

Lentil and Spinach Salad with Garlic Dressing

This Lentil and Spinach Salad with Garlic Dressing is a hearty, flavorful dish that’s as nutritious as it is delicious, perfect for a quick lunch or a light dinner.

Ingredients

• 1 cup dried green lentils, rinsed
• 4 cups fresh spinach, tightly packed
• 1/4 cup olive oil
• 2 tbsp lemon juice
• 2 garlic cloves, minced
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 cup crumbled feta cheese
• 2 tbsp chopped walnuts

Instructions

1. In a medium saucepan, cover the lentils with water and bring to a boil. Reduce heat and simmer for 20 minutes until tender but not mushy. Drain and let cool.
2. In a large bowl, whisk together olive oil, lemon juice, minced garlic, salt, and black pepper to make the dressing.
3. Add the cooled lentils and fresh spinach to the bowl with the dressing. Toss gently to coat everything evenly.
4. Sprinkle the salad with crumbled feta cheese and chopped walnuts before serving.

The crunch of walnuts and the creaminess of feta cheese elevate this salad, making it a satisfying meal with contrasting textures and flavors.

Tip: For an extra flavor boost, toast the walnuts in a dry skillet over medium heat for 2-3 minutes before adding them to the salad.

Lentil Salad with Roasted Peppers and Feta

This Lentil Salad with Roasted Peppers and Feta is a vibrant, protein-packed dish that’s as nutritious as it is colorful, perfect for a quick lunch or a side at your next gathering.

Ingredients

• 1 cup dried green lentils, rinsed
• 2 cups water
• 1 large red bell pepper, sliced into strips
• 1 tbsp olive oil
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 cup crumbled feta cheese
• 2 tbsp chopped fresh parsley
• 1 tbsp lemon juice

Instructions

1. Preheat your oven to 425°F. Toss the red bell pepper strips with 1 tbsp olive oil, 1/4 tsp salt, and 1/8 tsp black pepper. Spread on a baking sheet and roast for 20 minutes, until edges are slightly charred.
2. While the peppers roast, combine the lentils and water in a medium saucepan. Bring to a boil, then reduce heat to low, cover, and simmer for 20 minutes, or until lentils are tender but not mushy. Drain any excess water and let cool slightly.
3. In a large bowl, mix the cooked lentils, roasted peppers, 1/4 cup crumbled feta cheese, 2 tbsp chopped fresh parsley, 1 tbsp lemon juice, remaining 1/4 tsp salt, and 1/8 tsp black pepper. Toss gently to combine.

The contrast of the creamy feta with the smoky roasted peppers and hearty lentils creates a salad that’s satisfying yet light, with a burst of freshness from the parsley and lemon.

Tip: For an extra flavor boost, let the salad sit for 10 minutes before serving to allow the flavors to meld.

Lentil and Apple Salad with Walnuts

This Lentil and Apple Salad with Walnuts is a refreshing twist on the classic lentil salad, offering a perfect balance of earthy, sweet, and crunchy textures that will delight your taste buds.

Ingredients

• 1 cup dried green lentils, rinsed
• 2 cups water
• 1 medium apple, diced
• 1/2 cup walnuts, roughly chopped
• 1/4 cup red onion, finely chopped
• 2 tbsp olive oil
• 1 tbsp apple cider vinegar
• 1 tsp honey
• 1/2 tsp salt
• 1/4 tsp black pepper

Instructions

1. In a medium saucepan, combine the lentils and water. Bring to a boil, then reduce heat to low, cover, and simmer for 20 minutes until lentils are tender but not mushy. Drain any excess water and let cool.
2. In a large bowl, whisk together the olive oil, apple cider vinegar, honey, salt, and black pepper.
3. Add the cooled lentils, diced apple, chopped walnuts, and red onion to the bowl with the dressing. Toss gently to combine.
4. Serve immediately or refrigerate for up to 2 hours to allow the flavors to meld together.

The crispness of the apple and the crunch of the walnuts add a delightful contrast to the tender lentils, making this salad a standout dish for any occasion.

Tip: For an extra layer of flavor, toast the walnuts in a dry skillet over medium heat for 3-5 minutes before adding them to the salad.

Lentil Salad with Smoked Salmon and Dill

This Lentil Salad with Smoked Salmon and Dill is a refreshing twist on the classic, combining earthy lentils with the rich flavor of smoked salmon and the fresh zing of dill.

Ingredients

• 1 cup dried green lentils, rinsed
• 2 cups water
• 1/2 tsp salt
• 4 oz smoked salmon, thinly sliced
• 1/4 cup fresh dill, chopped
• 2 tbsp olive oil
• 1 tbsp lemon juice
• 1/2 tsp black pepper
• 1 small red onion, finely diced

Instructions

1. In a medium saucepan, combine the lentils, water, and 1/2 tsp salt. Bring to a boil, then reduce heat to low, cover, and simmer for 20 minutes until lentils are tender but not mushy. Drain any excess water and let cool.
2. In a large bowl, whisk together the olive oil, lemon juice, and black pepper. Add the cooled lentils, smoked salmon, dill, and red onion. Toss gently to combine.
3. Serve chilled or at room temperature. The contrast of the smoky salmon with the bright dill and tangy lemon makes this salad a standout dish for any gathering.

Tip: For an extra crunch, sprinkle some toasted almonds or walnuts on top before serving.

Lentil and Pomegranate Salad with Honey Dressing

Brighten up your meal with this Lentil and Pomegranate Salad, a vibrant mix of textures and flavors that’s as nutritious as it is delicious.

Ingredients

• 1 cup dried green lentils, rinsed
• 2 cups water
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/2 cup pomegranate seeds
• 1/4 cup chopped fresh parsley
• 1/4 cup chopped fresh mint
• 1/4 cup extra virgin olive oil
• 2 tablespoons honey
• 1 tablespoon lemon juice
• 1/2 teaspoon ground cumin

Instructions

1. In a medium saucepan, combine the lentils and water. Bring to a boil, then reduce heat to low, cover, and simmer for 20 minutes until lentils are tender but not mushy. Drain any excess water and let cool slightly.
2. In a large bowl, whisk together the olive oil, honey, lemon juice, cumin, salt, and black pepper.
3. Add the warm lentils to the dressing and toss gently to coat. Let the salad sit for 10 minutes to absorb the flavors.
4. Stir in the pomegranate seeds, parsley, and mint just before serving.

The contrast of the sweet pomegranate seeds with the earthy lentils and the bright dressing creates a salad that’s both refreshing and satisfying.

Tip: For an extra crunch, sprinkle some toasted almonds or walnuts on top before serving.

Lentil Salad with Grilled Chicken and Avocado

This Lentil Salad with Grilled Chicken and Avocado is a hearty, nutritious dish that brings together smoky flavors and creamy textures for a satisfying meal.

Ingredients

• 1 cup dried green lentils, rinsed
• 2 cups water
• 1 lb boneless, skinless chicken breasts
• 1 tbsp olive oil
• 1 tsp salt, divided
• 1/2 tsp black pepper
• 1 ripe avocado, diced
• 1/4 cup red onion, finely chopped
• 2 tbsp fresh cilantro, chopped
• 2 tbsp lime juice
• 1 tbsp honey
• 1/2 tsp cumin

Instructions

1. In a medium saucepan, combine lentils and water. Bring to a boil, then reduce heat to low, cover, and simmer for 20 minutes until lentils are tender. Drain any excess water and let cool.
2. Preheat grill to medium-high heat. Brush chicken with olive oil and season with 1/2 tsp salt and black pepper. Grill for 6-7 minutes per side until fully cooked. Let rest for 5 minutes, then slice.
3. In a large bowl, mix cooled lentils, avocado, red onion, and cilantro. In a small bowl, whisk together lime juice, honey, cumin, and remaining 1/2 tsp salt. Pour over the lentil mixture and toss gently to combine.
4. Divide the lentil salad among plates and top with sliced grilled chicken. Serve immediately.

The combination of smoky grilled chicken and creamy avocado with the earthy lentils creates a dish that’s both flavorful and filling, perfect for a quick weeknight dinner or a healthy lunch.

Tip: For an extra burst of flavor, try adding a sprinkle of crumbled feta cheese on top before serving.

Conclusion

We hope this roundup of 20 delicious lentil salad recipes inspires your next healthy meal! Each recipe offers a unique twist on this nutritious staple, perfect for any home cook looking to spice up their menu. Don’t forget to try your favorites, share your thoughts in the comments, and pin this article on Pinterest for easy access. Happy cooking!