24 Delicious Lentil Salad Recipes Nutritious

There’s no denying the power of a good lentil salad—packed with protein, fiber, and endless possibilities for flavor. Whether you’re meal prepping for the week or looking for a nutritious side that steals the show, our roundup of 24 delicious lentil salad recipes has something for every taste and occasion. Dive in and discover your next favorite dish that’s as wholesome as it is flavorful!

Mediterranean Lentil Salad with Feta and Olives

Kickstart your meal prep with this no-fuss, flavor-packed Mediterranean Lentil Salad. Bold herbs, briny olives, and creamy feta turn humble lentils into a showstopper.

Ingredients

• 1 cup dried green lentils
• 2 cups water
• 1/2 cup crumbled feta cheese
• 1/4 cup pitted Kalamata olives, sliced
• 1/4 cup chopped fresh parsley
• 2 tbsp extra virgin olive oil
• 1 tbsp lemon juice
• 1/2 tsp salt
• 1/4 tsp black pepper

Instructions

1. Rinse 1 cup dried green lentils under cold water until the water runs clear.
2. In a medium saucepan, combine lentils and 2 cups water. Bring to a boil over high heat.
3. Reduce heat to low, cover, and simmer for 20 minutes or until lentils are tender but not mushy. Tip: Check at 15 minutes to avoid overcooking.
4. Drain any excess water and let lentils cool to room temperature.
5. In a large bowl, mix cooled lentils with 1/2 cup crumbled feta cheese, 1/4 cup sliced Kalamata olives, and 1/4 cup chopped fresh parsley.
6. In a small bowl, whisk together 2 tbsp extra virgin olive oil, 1 tbsp lemon juice, 1/2 tsp salt, and 1/4 tsp black pepper. Tip: Adjust lemon juice for more tang if desired.
7. Pour dressing over lentil mixture and toss gently to combine. Tip: Let salad sit for 10 minutes before serving to allow flavors to meld.

Zesty lemon and rich feta make every bite pop, while the lentils offer a satisfying chew. Serve it over greens for a hearty lunch or alongside grilled fish for a Mediterranean feast.

Spicy Indian Lentil Salad with Curry Dressing

Get ready to spice up your meal prep with this vibrant, protein-packed dish that’s as easy to make as it is delicious. Grab your apron—let’s dive in.

Ingredients

• 1 cup red lentils
• 2 cups water
• 1 tbsp olive oil
• 1 tsp cumin seeds
• 1/2 tsp turmeric powder
• 1/2 tsp chili powder
• 1/4 cup lemon juice
• 2 tbsp honey
• 1 tsp curry powder
• 1/2 cup chopped cilantro
• 1/2 cup diced cucumber
• 1/4 cup diced red onion

Instructions

1. Rinse 1 cup red lentils under cold water until the water runs clear.
2. In a medium saucepan, combine the rinsed lentils with 2 cups water. Bring to a boil over high heat.
3. Reduce heat to low, cover, and simmer for 15 minutes, or until lentils are tender but not mushy. Tip: Stir occasionally to prevent sticking.
4. Drain any excess water and let the lentils cool to room temperature.
5. In a small skillet, heat 1 tbsp olive oil over medium heat. Add 1 tsp cumin seeds and toast for 30 seconds, or until fragrant. Tip: Toasting the cumin seeds enhances their flavor.
6. Remove the skillet from heat and stir in 1/2 tsp turmeric powder, 1/2 tsp chili powder, 1/4 cup lemon juice, 2 tbsp honey, and 1 tsp curry powder to create the dressing.
7. In a large bowl, combine the cooled lentils, dressing, 1/2 cup chopped cilantro, 1/2 cup diced cucumber, and 1/4 cup diced red onion. Toss gently to mix. Tip: For best flavor, let the salad sit for 10 minutes before serving.

Zesty and bold, this salad brings a crunch from the cucumber and a kick from the spices. Serve it over a bed of greens or alongside grilled chicken for a complete meal.

French Lentil Salad with Goat Cheese and Walnuts

Hungry for a dish that’s as nutritious as it is delicious? This French Lentil Salad packs a punch with creamy goat cheese and crunchy walnuts for a texture party in your mouth.

Ingredients

• 1 cup French lentils
• 2 cups water
• 1/2 tsp salt
• 2 tbsp olive oil
• 1 tbsp lemon juice
• 1/2 cup crumbled goat cheese
• 1/4 cup chopped walnuts
• 1/4 tsp black pepper

Instructions

1. Rinse 1 cup French lentils under cold water until the water runs clear.
2. In a medium saucepan, combine lentils, 2 cups water, and 1/2 tsp salt. Bring to a boil over high heat.
3. Reduce heat to low, cover, and simmer for 20 minutes or until lentils are tender but not mushy. Tip: Check at 15 minutes to avoid overcooking.
4. Drain any excess water and let lentils cool to room temperature.
5. In a large bowl, whisk together 2 tbsp olive oil, 1 tbsp lemon juice, and 1/4 tsp black pepper.
6. Add cooled lentils to the bowl and toss to coat with the dressing.
7. Gently fold in 1/2 cup crumbled goat cheese and 1/4 cup chopped walnuts. Tip: Toast walnuts beforehand for extra crunch.
8. Serve immediately or chill for 30 minutes to enhance flavors. Tip: Adding a handful of arugula can introduce a peppery freshness.

Now the salad boasts a creamy, tangy, and nutty profile that’s irresistibly hearty. Try serving it atop a slice of crusty bread for an open-faced sandwich twist.

Moroccan Lentil Salad with Dates and Almonds

Lose yourself in the bold flavors of this Moroccan Lentil Salad with Dates and Almonds—a dish that’s as nutritious as it is Instagram-worthy. Packed with protein, sweet dates, and crunchy almonds, it’s a textural dream.

Ingredients

• 1 cup green lentils
• 2 cups water
• 1/2 cup chopped dates
• 1/2 cup sliced almonds
• 1/4 cup olive oil
• 2 tbsp lemon juice
• 1 tsp ground cumin
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 cup chopped fresh parsley

Instructions

1. Rinse 1 cup green lentils under cold water until the water runs clear.
2. In a medium saucepan, combine lentils and 2 cups water. Bring to a boil over high heat.
3. Reduce heat to low, cover, and simmer for 20 minutes or until lentils are tender but not mushy. Tip: Check at 15 minutes to avoid overcooking.
4. While lentils cook, toast 1/2 cup sliced almonds in a dry skillet over medium heat for 3-5 minutes, stirring frequently, until golden. Tip: Watch closely to prevent burning.
5. Drain any excess water from lentils and let cool for 10 minutes.
6. In a large bowl, whisk together 1/4 cup olive oil, 2 tbsp lemon juice, 1 tsp ground cumin, 1/2 tsp salt, and 1/4 tsp black pepper.
7. Add cooled lentils, 1/2 cup chopped dates, toasted almonds, and 1/4 cup chopped fresh parsley to the bowl. Toss gently to combine. Tip: For best flavor, let salad sit for 10 minutes before serving.

Get ready to dive into a salad that’s a riot of textures—creamy lentils, chewy dates, and crisp almonds. Serve it over a bed of greens for a lunch that’s anything but boring.

Greek Lentil Salad with Cucumber and Tomatoes

Overwhelm your taste buds with this crunchy, tangy Greek Lentil Salad—packed with fresh veggies and a zesty dressing that’s downright addictive.

Ingredients

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

Instructions

1. Rinse 1 cup dried green lentils under cold water until the water runs clear.
2. In a medium saucepan, combine the rinsed lentils and 2 cups water. Bring to a boil over high heat.
3. Reduce heat to low, cover, and simmer for 20 minutes or until the lentils are tender but not mushy. Tip: Check at 15 minutes to avoid overcooking.
4. Drain any excess water and let the lentils cool to room temperature.
5. In a large bowl, combine the cooled lentils, 1 medium diced cucumber, 1 cup halved cherry tomatoes, 1/4 cup finely chopped red onion, and 1/4 cup chopped fresh parsley.
6. In a small bowl, whisk together 1/4 cup olive oil, 2 tbsp red wine vinegar, 1 tsp dried oregano, 1/2 tsp salt, and 1/4 tsp black pepper.
7. Pour the dressing over the lentil mixture and toss gently to combine. Tip: Let the salad sit for 10 minutes before serving to allow the flavors to meld.
8. Serve chilled or at room temperature. Tip: For extra crunch, top with crumbled feta cheese or toasted pine nuts.

Crunchy cucumbers and juicy tomatoes contrast perfectly with the tender lentils, while the zesty dressing ties it all together. Serve it as a standalone lunch or alongside grilled chicken for a heartier meal.

Asian Lentil Salad with Sesame Ginger Dressing

Overwhelm your taste buds with this crunchy, tangy, and utterly addictive Asian Lentil Salad. Packed with protein and drizzled with a sesame ginger dressing that’s pure magic.

Ingredients

• 1 cup dried green lentils
• 2 cups water
• 1 tbsp olive oil
• 1/2 cup shredded carrots
• 1/2 cup thinly sliced cucumber
• 1/4 cup chopped green onions
• 2 tbsp sesame seeds
• 1/4 cup soy sauce
• 2 tbsp rice vinegar
• 1 tbsp honey
• 1 tsp grated ginger
• 1 clove garlic, minced

Instructions

1. Rinse 1 cup dried green lentils under cold water until the water runs clear.
2. In a medium saucepan, combine lentils and 2 cups water. Bring to a boil over high heat.
3. 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.
4. Tip: For extra flavor, cook lentils in vegetable broth instead of water.
5. In a large bowl, whisk together 1/4 cup soy sauce, 2 tbsp rice vinegar, 1 tbsp honey, 1 tsp grated ginger, and 1 clove minced garlic to make the dressing.
6. Add cooled lentils, 1/2 cup shredded carrots, 1/2 cup thinly sliced cucumber, and 1/4 cup chopped green onions to the bowl with the dressing.
7. Toss everything together until well coated.
8. Tip: Let the salad sit for 10 minutes before serving to allow flavors to meld.
9. Drizzle with 1 tbsp olive oil and sprinkle 2 tbsp sesame seeds on top before serving.
10. Tip: Toast the sesame seeds in a dry pan over medium heat for 1-2 minutes for a nuttier flavor.

This salad is a texture dream—crunchy veggies, chewy lentils, and that dressing? Chef’s kiss. Serve it over a bed of greens or as a hearty side to grilled chicken.

Mexican Lentil Salad with Avocado and Lime

Hungry for a zesty, nutrient-packed dish that’s as vibrant as your summer playlist? This Mexican Lentil Salad tosses together protein-rich lentils, creamy avocado, and a tangy lime dressing for a bowl that’s bursting with flavor and color.

Ingredients

• 1 cup dried lentils
• 2 cups water
• 1 avocado, diced
• 1/4 cup red onion, finely chopped
• 1/4 cup cilantro, chopped
• 2 tbsp olive oil
• 2 tbsp lime juice
• 1/2 tsp salt
• 1/2 tsp cumin

Instructions

1. Rinse 1 cup dried lentils under cold water until the water runs clear.
2. In a medium saucepan, combine the rinsed lentils and 2 cups water. Bring to a boil over high heat.
3. 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.
4. Tip: For extra flavor, cook lentils in vegetable broth instead of water.
5. In a large bowl, whisk together 2 tbsp olive oil, 2 tbsp lime juice, 1/2 tsp salt, and 1/2 tsp cumin to make the dressing.
6. Add the cooled lentils, 1 diced avocado, 1/4 cup finely chopped red onion, and 1/4 cup chopped cilantro to the bowl with the dressing.
7. Gently toss all ingredients until evenly coated with the dressing.
8. Tip: Add the avocado last to prevent it from becoming too mushy.
9. Chill the salad in the refrigerator for at least 30 minutes before serving to allow the flavors to meld.
10. Tip: Serve on a bed of greens for an extra crunch and nutritional boost.

Bold flavors and textures make this salad a standout—creamy avocado, hearty lentils, and a zingy lime dressing create a perfect harmony. Try scooping it up with crispy tortilla chips for a fun twist.

Italian Lentil Salad with Balsamic Vinaigrette

Packed with protein and bursting with flavor, this Italian Lentil Salad is your go-to for a quick, nutritious meal. Toss it with a tangy balsamic vinaigrette for that perfect zing.

Ingredients

• 1 cup dried lentils
• 2 cups water
• 1/2 tsp salt
• 1/4 cup olive oil
• 2 tbsp balsamic vinegar
• 1 clove garlic, minced
• 1/2 tsp Dijon mustard
• 1/4 tsp black pepper
• 1 cup cherry tomatoes, halved
• 1/2 cup red onion, finely chopped
• 1/4 cup fresh parsley, chopped

Instructions

1. Rinse 1 cup dried lentils under cold water until the water runs clear.
2. In a medium saucepan, combine lentils, 2 cups water, and 1/2 tsp salt. Bring to a boil over high heat.
3. 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.
4. In a small bowl, whisk together 1/4 cup olive oil, 2 tbsp balsamic vinegar, 1 clove minced garlic, 1/2 tsp Dijon mustard, and 1/4 tsp black pepper until well combined.
5. In a large bowl, combine cooled lentils, 1 cup halved cherry tomatoes, 1/2 cup finely chopped red onion, and 1/4 cup chopped fresh parsley.
6. Pour the vinaigrette over the salad and toss gently to coat all ingredients evenly.
7. Let the salad sit for 10 minutes before serving to allow flavors to meld.

Yield a salad with a delightful crunch from the veggies and a creamy texture from the lentils. Serve it over a bed of arugula for an extra peppery kick or alongside grilled chicken for a hearty meal.

Thai Lentil Salad with Peanut Dressing

Vibrant, crunchy, and packed with flavor, this Thai Lentil Salad with Peanut Dressing is your next meal prep superstar. Whip it up in minutes for a lunch that’s anything but boring.

Ingredients

• 1 cup dried green lentils
• 2 cups water
• 1/2 cup creamy peanut butter
• 2 tbsp soy sauce
• 1 tbsp lime juice
• 1 tbsp honey
• 1 tsp grated ginger
• 1 clove garlic, minced
• 1/4 tsp red pepper flakes
• 2 cups shredded purple cabbage
• 1 cup shredded carrots
• 1/4 cup chopped cilantro
• 1/4 cup chopped green onions

Instructions

1. Rinse 1 cup dried green lentils under cold water until the water runs clear.
2. In a medium saucepan, combine lentils and 2 cups water. Bring to a boil over high heat.
3. 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.
4. In a small bowl, whisk together 1/2 cup creamy peanut butter, 2 tbsp soy sauce, 1 tbsp lime juice, 1 tbsp honey, 1 tsp grated ginger, 1 clove minced garlic, and 1/4 tsp red pepper flakes until smooth.
5. In a large bowl, combine cooled lentils, 2 cups shredded purple cabbage, 1 cup shredded carrots, 1/4 cup chopped cilantro, and 1/4 cup chopped green onions.
6. Pour peanut dressing over the salad and toss until everything is evenly coated.
7. Chill in the refrigerator for at least 30 minutes to let the flavors meld.

With its creamy peanut dressing and crisp veggies, this salad is a textural dream. Serve it over a bed of greens or with a side of crispy wonton strips for an extra crunch.

German Lentil Salad with Sausage and Mustard

Yield to the bold flavors of this hearty German Lentil Salad with Sausage and Mustard—a dish that packs a punch with every bite.

Ingredients

• 1 cup dried green lentils
• 4 cups water
• 1 tsp salt
• 2 tbsp olive oil
• 1 lb smoked sausage, sliced
• 1 small red onion, finely diced
• 2 tbsp whole grain mustard
• 2 tbsp apple cider vinegar
• 1 tbsp honey
• 1/4 cup fresh parsley, chopped

Instructions

1. Rinse 1 cup dried green lentils under cold water until the water runs clear.
2. In a medium pot, combine lentils, 4 cups water, and 1 tsp salt. Bring to a boil over high heat.
3. 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.
4. While lentils cook, heat 2 tbsp olive oil in a large skillet over medium heat. Add 1 lb sliced smoked sausage and cook until browned, about 5 minutes per side. Remove from skillet and set aside.
5. In the same skillet, add 1 small finely diced red onion and sauté until translucent, about 3 minutes.
6. In a small bowl, whisk together 2 tbsp whole grain mustard, 2 tbsp apple cider vinegar, and 1 tbsp honey to create the dressing.
7. In a large mixing bowl, combine cooled lentils, cooked sausage, sautéed onion, and dressing. Toss gently to coat.
8. Stir in 1/4 cup chopped fresh parsley just before serving for a fresh burst of flavor.

Get ready for a salad that’s a textural dream—creamy lentils, crispy sausage, and a tangy mustard dressing. Serve it warm or chill it for a refreshing twist on meal prep.

Spanish Lentil Salad with Chorizo and Smoked Paprika

Overwhelm your taste buds with this Spanish Lentil Salad—packed with smoky chorizo, earthy lentils, and a punch of smoked paprika. It’s a no-fuss, flavor-packed dish that’s perfect for meal prep or a quick dinner.

Ingredients

• 1 cup dried green lentils
• 2 cups water
• 1/2 tsp salt
• 1 tbsp olive oil
• 1/2 cup diced chorizo
• 1/2 tsp smoked paprika
• 1/4 cup chopped red onion
• 1 tbsp red wine vinegar
• 1/4 cup chopped parsley

Instructions

1. Rinse 1 cup dried green lentils under cold water until the water runs clear.
2. In a medium pot, combine lentils, 2 cups water, and 1/2 tsp salt. Bring to a boil over high heat.
3. Reduce heat to low, cover, and simmer for 20 minutes, or until lentils are tender but not mushy. Tip: Check at 15 minutes to avoid overcooking.
4. Drain any excess water and let lentils cool to room temperature.
5. Heat 1 tbsp olive oil in a skillet over medium heat. Add 1/2 cup diced chorizo and cook for 3-4 minutes, until slightly crispy.
6. Sprinkle 1/2 tsp smoked paprika over the chorizo, stir to combine, and remove from heat.
7. In a large bowl, mix cooled lentils, chorizo, 1/4 cup chopped red onion, 1 tbsp red wine vinegar, and 1/4 cup chopped parsley. Tip: Let the salad sit for 10 minutes before serving to allow flavors to meld.
8. Serve at room temperature for the best texture and flavor. Tip: Garnish with extra parsley for a fresh, colorful finish.

Perfect for a summer picnic or a hearty lunch, this salad boasts a satisfying crunch from the chorizo and a creamy texture from the lentils. Try serving it over a bed of arugula for an extra peppery kick.

Lebanese Lentil Salad with Pomegranate and Mint

Revitalize your meal prep with this vibrant Lebanese Lentil Salad—packed with protein, tangy pomegranate, and fresh mint for a refreshing crunch.

Ingredients

• 1 cup green lentils
• 2 cups water
• 1/2 tsp salt
• 1/4 cup olive oil
• 2 tbsp lemon juice
• 1/2 tsp ground cumin
• 1/4 tsp black pepper
• 1/2 cup pomegranate seeds
• 1/4 cup chopped fresh mint
• 1/4 cup chopped red onion

Instructions

1. Rinse 1 cup green lentils under cold water until the water runs clear.
2. In a medium saucepan, combine lentils, 2 cups water, and 1/2 tsp salt. Bring to a boil over high heat.
3. Reduce heat to low, cover, and simmer for 20 minutes, or until lentils are tender but not mushy. Tip: Check at 15 minutes to avoid overcooking.
4. Drain any excess water and let lentils cool to room temperature.
5. In a small bowl, whisk together 1/4 cup olive oil, 2 tbsp lemon juice, 1/2 tsp ground cumin, and 1/4 tsp black pepper.
6. In a large mixing bowl, combine cooled lentils, 1/2 cup pomegranate seeds, 1/4 cup chopped fresh mint, and 1/4 cup chopped red onion.
7. Pour the dressing over the salad and toss gently to combine. Tip: Let the salad sit for 10 minutes before serving to allow flavors to meld.
8. Serve chilled or at room temperature. Tip: For an extra crunch, sprinkle with toasted pine nuts before serving.

Fresh and zesty, this salad offers a delightful contrast of textures—creamy lentils, juicy pomegranate, and crisp mint. Perfect as a standalone lunch or a vibrant side dish at your next barbecue.

Turkish Lentil Salad with Bulgur and Parsley

Get ready to spice up your meal prep with this vibrant Turkish Lentil Salad with Bulgur and Parsley. It’s a flavor-packed, nutrient-dense dish that’s as easy to make as it is delicious.

Ingredients

• 1 cup green lentils
• 1 cup bulgur
• 2 cups water
• 1/2 cup olive oil
• 1/4 cup lemon juice
• 1 tsp salt
• 1/2 tsp black pepper
• 1 cup chopped parsley
• 1/2 cup diced red onion
• 1 tbsp ground cumin

Instructions

1. Rinse 1 cup green lentils under cold water until the water runs clear.
2. In a medium saucepan, combine the rinsed lentils with 2 cups water. Bring to a boil over high heat.
3. Reduce heat to low, cover, and simmer for 20 minutes or until lentils are tender but not mushy. Tip: Check lentils at 15 minutes to avoid overcooking.
4. While lentils cook, place 1 cup bulgur in a large bowl. Pour enough boiling water to cover by 1 inch, then cover and let sit for 15 minutes.
5. Drain any excess water from the bulgur and fluff with a fork. Tip: Fluffing separates the grains for a lighter texture.
6. In a small bowl, whisk together 1/2 cup olive oil, 1/4 cup lemon juice, 1 tsp salt, 1/2 tsp black pepper, and 1 tbsp ground cumin.
7. Combine cooked lentils, bulgur, 1 cup chopped parsley, and 1/2 cup diced red onion in a large mixing bowl.
8. Pour the dressing over the salad and toss gently to combine. Tip: Let the salad sit for 10 minutes before serving to allow flavors to meld.

Outstanding in both texture and taste, this salad offers a satisfying crunch from the bulgur and a fresh burst from the parsley. Serve it alongside grilled meats or scoop it up with warm pita for a hearty vegetarian option.

American Lentil Salad with Bacon and Ranch

Dig into this hearty American Lentil Salad with Bacon and Ranch—a dish that packs flavor, texture, and a whole lot of crunch. Perfect for picnics or a quick lunch, it’s a crowd-pleaser that’s as easy to make as it is delicious.

Ingredients

• 1 cup dried green lentils
• 4 cups water
• 6 slices bacon
• 1/2 cup ranch dressing
• 1/4 cup chopped red onion
• 1/2 cup diced cucumber
• 1/2 cup cherry tomatoes, halved
• 1/4 cup chopped fresh parsley
• 1/2 tsp salt
• 1/4 tsp black pepper

Instructions

1. Rinse 1 cup dried green lentils under cold water until the water runs clear.
2. In a medium saucepan, combine the rinsed lentils and 4 cups water. Bring to a boil over high heat.
3. 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.
4. While lentils cook, place 6 slices bacon in a large skillet over medium heat. Cook for 8-10 minutes, flipping occasionally, until crispy. Transfer to a paper towel-lined plate to drain, then crumble.
5. In a large bowl, combine the cooled lentils, crumbled bacon, 1/2 cup ranch dressing, 1/4 cup chopped red onion, 1/2 cup diced cucumber, 1/2 cup halved cherry tomatoes, and 1/4 cup chopped fresh parsley.
6. Season with 1/2 tsp salt and 1/4 tsp black pepper. Toss gently to combine all ingredients.
7. Chill the salad in the refrigerator for at least 30 minutes before serving to allow flavors to meld.

Rich in textures and flavors, this salad offers a creamy crunch from the bacon and ranch, balanced by the freshness of the vegetables. Serve it over a bed of greens or with crusty bread for a satisfying meal.

Brazilian Lentil Salad with Mango and Cilantro

Elevate your salad game with this vibrant Brazilian Lentil Salad, packed with sweet mango and fresh cilantro for a flavor explosion.

Ingredients

• 1 cup dried lentils
• 2 cups water
• 1 ripe mango, diced
• 1/2 cup fresh cilantro, chopped
• 1/4 cup red onion, finely diced
• 2 tbsp olive oil
• 1 tbsp lime juice
• 1/2 tsp salt

Instructions

1. Rinse 1 cup dried lentils under cold water until the water runs clear.
2. In a medium saucepan, combine lentils and 2 cups water. Bring to a boil over high heat.
3. Reduce heat to low, cover, and simmer for 20 minutes or until lentils are tender but not mushy. Tip: Check lentils at 15 minutes to avoid overcooking.
4. Drain any excess water and let lentils cool to room temperature.
5. In a large bowl, combine cooled lentils, 1 diced mango, 1/2 cup chopped cilantro, and 1/4 cup finely diced red onion.
6. In a small bowl, whisk together 2 tbsp olive oil, 1 tbsp lime juice, and 1/2 tsp salt. Tip: Adjust lime juice for more tang if desired.
7. Pour dressing over lentil mixture and toss gently to combine. Tip: Let salad sit for 10 minutes before serving to allow flavors to meld.

Serve this salad chilled for a refreshing texture, with the sweetness of mango balancing the earthy lentils. Perfect as a standalone lunch or as a vibrant side at your next barbecue.

Russian Lentil Salad with Beetroot and Dill

Zesty and vibrant, this Russian Lentil Salad with Beetroot and Dill is a **must-try** for anyone craving a hearty, healthy dish. Packed with earthy flavors and a punch of freshness, it’s a **game-changer** for your meal prep.

Ingredients

• 1 cup dried green lentils
• 2 medium beetroots, peeled and diced
• 1/4 cup fresh dill, chopped
• 2 tbsp olive oil
• 1 tbsp apple cider vinegar
• 1/2 tsp salt
• 1/4 tsp black pepper

Instructions

1. Rinse 1 cup dried green lentils under cold water until the water runs clear.
2. In a medium pot, combine lentils with 3 cups of water. Bring to a boil over high heat.
3. 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.
4. While lentils cook, preheat oven to 400°F. Toss 2 medium diced beetroots with 1 tbsp olive oil on a baking sheet.
5. Roast beetroots for 25 minutes or until tender, stirring halfway through. Let cool.
6. In a large bowl, mix cooled lentils, roasted beetroots, 1/4 cup chopped fresh dill, remaining 1 tbsp olive oil, 1 tbsp apple cider vinegar, 1/2 tsp salt, and 1/4 tsp black pepper.
7. Gently toss all ingredients until well combined. Taste and adjust seasoning if necessary.

Yield a salad that’s **bursting** with textures—creamy lentils, tender beetroots, and a herby dill kick. Serve it chilled for a refreshing twist or warm for a cozy vibe.

Ethiopian Lentil Salad with Berbere Spice

Whip up a storm in your kitchen with this Ethiopian Lentil Salad, packed with bold berbere spice and fresh vibes. Perfect for meal prep or a quick, nutritious lunch.

Ingredients

• 1 cup dried lentils
• 2 cups water
• 1 tbsp olive oil
• 1 small red onion, finely diced
• 2 cloves garlic, minced
• 1 tbsp berbere spice
• 1/2 tsp salt
• 1/4 cup fresh lemon juice
• 1/4 cup chopped fresh cilantro

Instructions

1. Rinse 1 cup dried lentils under cold water until the water runs clear.
2. In a medium saucepan, combine lentils and 2 cups water. Bring to a boil over high heat.
3. Reduce heat to low, cover, and simmer for 20 minutes or until lentils are tender but not mushy. Tip: Check at 15 minutes to avoid overcooking.
4. Drain any excess water and let lentils cool to room temperature.
5. Heat 1 tbsp olive oil in a small skillet over medium heat. Add 1 small red onion, finely diced, and sauté for 3 minutes until translucent.
6. Add 2 cloves garlic, minced, and sauté for another 1 minute until fragrant.
7. Stir in 1 tbsp berbere spice and 1/2 tsp salt, cooking for 30 seconds to toast the spices. Tip: Toasting spices enhances their flavor.
8. In a large bowl, combine cooled lentils, onion mixture, 1/4 cup fresh lemon juice, and 1/4 cup chopped fresh cilantro. Toss well to combine. Tip: Let the salad sit for 10 minutes before serving to allow flavors to meld.

Dig into this vibrant salad where the earthy lentils meet the fiery berbere spice, creating a dish that’s as nutritious as it is flavorful. Serve atop a bed of greens or with warm pita for a hearty meal.

Japanese Lentil Salad with Miso Dressing

Get ready to shake up your salad game with this Japanese Lentil Salad with Miso Dressing. It’s crunchy, creamy, and packed with umami—perfect for meal prep or a quick lunch.

Ingredients

• 1 cup dried green lentils
• 2 cups water
• 1 tbsp olive oil
• 1 tbsp rice vinegar
• 1 tbsp white miso paste
• 1 tsp honey
• 1 clove garlic, minced
• 1/2 cucumber, diced
• 1/4 red onion, thinly sliced
• 1/4 cup cilantro, chopped
• 1 tbsp sesame seeds

Instructions

1. Rinse 1 cup dried green lentils under cold water until the water runs clear.
2. In a medium saucepan, combine lentils and 2 cups water. Bring to a boil over high heat.
3. Reduce heat to low, cover, and simmer for 20 minutes or until lentils are tender but not mushy. Tip: Check at 15 minutes to avoid overcooking.
4. Drain any excess water and let lentils cool to room temperature.
5. In a small bowl, whisk together 1 tbsp olive oil, 1 tbsp rice vinegar, 1 tbsp white miso paste, 1 tsp honey, and 1 clove minced garlic until smooth. Tip: For a smoother dressing, use a blender.
6. In a large bowl, combine cooled lentils, 1/2 diced cucumber, 1/4 thinly sliced red onion, and 1/4 cup chopped cilantro.
7. Pour dressing over salad and toss gently to coat. Tip: Let the salad sit for 10 minutes before serving to allow flavors to meld.
8. Sprinkle with 1 tbsp sesame seeds before serving.

Munch on this salad for a texture-packed bite—crunchy cucumbers, creamy lentils, and a punchy miso dressing. Serve it over greens or with grilled fish for an extra protein boost.

Korean Lentil Salad with Kimchi and Sesame

Jump into a flavor-packed journey with this Korean Lentil Salad, where earthy lentils meet spicy kimchi and nutty sesame for a dish that’s anything but boring.

Ingredients

• 1 cup dried green lentils
• 2 cups water
• 1 tbsp sesame oil
• 2 tbsp soy sauce
• 1 tbsp honey
• 1 cup kimchi, chopped
• 2 tbsp sesame seeds
• 2 green onions, thinly sliced

Instructions

1. Rinse 1 cup dried green lentils under cold water until the water runs clear.
2. In a medium saucepan, combine the rinsed lentils with 2 cups water. Bring to a boil over high heat.
3. Reduce heat to low, cover, and simmer for 20 minutes or until lentils are tender but not mushy. Tip: Check at 15 minutes to avoid overcooking.
4. Drain any excess water and let the lentils cool to room temperature.
5. In a large bowl, whisk together 1 tbsp sesame oil, 2 tbsp soy sauce, and 1 tbsp honey until well combined.
6. Add the cooled lentils, 1 cup chopped kimchi, 2 tbsp sesame seeds, and 2 thinly sliced green onions to the bowl. Toss gently to combine. Tip: For extra flavor, let the salad sit for 10 minutes before serving.
7. Serve the salad at room temperature or chilled. Tip: Garnish with extra sesame seeds and green onions for a vibrant presentation.

The salad boasts a crunchy texture from the kimchi and sesame seeds, with a perfect balance of spicy, sweet, and umami flavors. Try serving it over a bed of greens or alongside grilled meats for a hearty meal.

Vietnamese Lentil Salad with Fresh Herbs and Fish Sauce

Transform your lunch game with this vibrant Vietnamese Lentil Salad—packed with fresh herbs and a punchy fish sauce dressing that’s impossible to resist.

Ingredients

• 1 cup dried green lentils
• 2 cups water
• 1/4 cup fish sauce
• 2 tbsp lime juice
• 1 tbsp sugar
• 1 clove garlic, minced
• 1 red chili, finely sliced
• 1/2 cup fresh mint leaves
• 1/2 cup fresh cilantro leaves
• 1/4 cup roasted peanuts, crushed

Instructions

1. Rinse 1 cup dried green lentils under cold water until the water runs clear.
2. In a medium saucepan, combine lentils and 2 cups water. Bring to a boil over high heat.
3. Reduce heat to low, cover, and simmer for 20 minutes or until lentils are tender but not mushy. Tip: Check at 15 minutes to avoid overcooking.
4. Drain any excess water and let lentils cool to room temperature.
5. In a small bowl, whisk together 1/4 cup fish sauce, 2 tbsp lime juice, 1 tbsp sugar, 1 clove minced garlic, and 1 finely sliced red chili until sugar dissolves.
6. In a large bowl, toss cooled lentils with the dressing until evenly coated.
7. Gently fold in 1/2 cup fresh mint leaves and 1/2 cup fresh cilantro leaves. Tip: Tear the herbs for more fragrance.
8. Sprinkle with 1/4 cup crushed roasted peanuts before serving. Tip: For extra crunch, toast the peanuts lightly.

Serve this salad chilled for a refreshing crunch, with the lentils soaking up the tangy, umami-rich dressing. Perfect as a standalone meal or alongside grilled meats for a hearty dinner.

Peruvian Lentil Salad with Quinoa and Aji Amarillo

Make your taste buds dance with this vibrant Peruvian Lentil Salad, packed with protein-rich quinoa and a kick of aji amarillo. Perfect for meal prep or a quick, nutritious lunch that doesn’t skimp on flavor.

Ingredients

• 1 cup dried lentils
• 1/2 cup quinoa
• 1 tbsp aji amarillo paste
• 2 tbsp olive oil
• 1/4 cup red onion, finely diced
• 1/4 cup cilantro, chopped
• 1 avocado, diced
• 1 lime, juiced
• Salt to taste

Instructions

1. Rinse 1 cup dried lentils under cold water until the water runs clear.
2. In a medium pot, cover lentils with 2 inches of water, bring to a boil, then reduce heat to simmer for 20 minutes until tender. Drain and let cool.
3. While lentils cook, rinse 1/2 cup quinoa under cold water. Cook quinoa according to package instructions, then fluff with a fork and let cool.
4. In a large bowl, whisk together 1 tbsp aji amarillo paste, 2 tbsp olive oil, and the juice of 1 lime to create the dressing.
5. Add cooled lentils, quinoa, 1/4 cup finely diced red onion, and 1/4 cup chopped cilantro to the bowl. Toss gently to combine.
6. Season with salt to taste, then fold in 1 diced avocado just before serving to prevent browning.

Get ready for a salad that’s a textural dream—creamy avocado, chewy quinoa, and tender lentils, all coated in a spicy, tangy dressing. Serve it over greens for an extra crunch or scoop it up with plantain chips for a fun twist.

Caribbean Lentil Salad with Pineapple and Coconut

Unleash a tropical storm in your mouth with this vibrant Caribbean Lentil Salad. Packed with sweet pineapple, creamy coconut, and hearty lentils, it’s a flavor explosion that’s as nutritious as it is delicious.

Ingredients

• 1 cup dried green lentils
• 2 cups water
• 1/2 tsp salt
• 1 cup diced fresh pineapple
• 1/2 cup shredded coconut
• 1/4 cup chopped fresh cilantro
• 2 tbsp olive oil
• 1 tbsp lime juice
• 1/2 tsp ground cumin

Instructions

1. Rinse 1 cup dried green lentils under cold water until the water runs clear.
2. In a medium saucepan, combine the rinsed lentils, 2 cups water, and 1/2 tsp salt. Bring to a boil over high heat.
3. 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 to room temperature.
4. While the lentils cool, toast 1/2 cup shredded coconut in a dry skillet over medium heat for 2-3 minutes, stirring constantly, until golden brown. Tip: Watch closely to prevent burning.
5. In a large bowl, combine the cooled lentils, 1 cup diced fresh pineapple, toasted coconut, and 1/4 cup chopped fresh cilantro.
6. In a small bowl, whisk together 2 tbsp olive oil, 1 tbsp lime juice, and 1/2 tsp ground cumin. Pour over the lentil mixture and toss gently to combine. Tip: For extra flavor, let the salad sit for 10 minutes before serving.
7. Serve the salad chilled or at room temperature. Tip: Garnish with extra cilantro and pineapple slices for a stunning presentation.

Bold flavors and textures make this salad a standout. The creamy lentils and crunchy coconut play off the juicy pineapple, while the lime dressing adds a zesty kick. Try serving it in hollowed-out pineapple halves for a show-stopping dish at your next barbecue.

Australian Lentil Salad with Macadamia and Lime

Elevate your salad game with this zesty, nutty twist that’s as easy to make as it is delicious. Packed with protein and crunch, it’s a no-cook wonder ready in minutes.

Ingredients

• 1 cup dried lentils
• 2 cups water
• 1/2 cup macadamia nuts, roughly chopped
• 1 lime, juiced
• 2 tbsp olive oil
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 cup fresh cilantro, chopped

Instructions

1. Rinse 1 cup dried lentils under cold water until the water runs clear.
2. In a medium saucepan, combine lentils and 2 cups water. Bring to a boil over high heat.
3. Reduce heat to low, cover, and simmer for 20 minutes or until lentils are tender but not mushy. Tip: Check at 15 minutes to avoid overcooking.
4. Drain any excess water and let lentils cool to room temperature.
5. In a large bowl, whisk together juice of 1 lime, 2 tbsp olive oil, 1/2 tsp salt, and 1/4 tsp black pepper.
6. Add cooled lentils, 1/2 cup chopped macadamia nuts, and 1/4 cup chopped cilantro to the bowl. Toss gently to combine. Tip: For extra flavor, toast the macadamia nuts lightly before adding.
7. Let the salad sit for 10 minutes before serving to allow flavors to meld. Tip: If making ahead, add nuts just before serving to maintain crunch.

Nowhere does simplicity meet sophistication like in this salad. The creamy lentils and crunchy macadamias play off the bright lime dressing, perfect for a light lunch or a side at your next BBQ. Try serving it in lettuce cups for a fun, hands-off appetizer.

South African Lentil Salad with Apricot and Chutney

Zesty and vibrant, this South African Lentil Salad with Apricot and Chutney is a flavor explosion. Packed with protein and sweet tang, it’s a meal that dances on your taste buds.

Ingredients

• 1 cup dried lentils
• 2 cups water
• 1/2 cup dried apricots, chopped
• 1/4 cup chutney
• 2 tbsp olive oil
• 1 tbsp lemon juice
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 cup red onion, finely chopped
• 1/4 cup fresh cilantro, chopped

Instructions

1. Rinse 1 cup dried lentils under cold water until the water runs clear.
2. In a medium saucepan, combine lentils and 2 cups water. Bring to a boil over high heat.
3. Reduce heat to low, cover, and simmer for 20 minutes or until lentils are tender but not mushy. Tip: Check at 15 minutes to avoid overcooking.
4. Drain any excess water and let lentils cool to room temperature.
5. In a large bowl, whisk together 1/4 cup chutney, 2 tbsp olive oil, 1 tbsp lemon juice, 1/2 tsp salt, and 1/4 tsp black pepper.
6. Add cooled lentils, 1/2 cup chopped dried apricots, 1/4 cup finely chopped red onion, and 1/4 cup chopped fresh cilantro to the bowl. Tip: Soak apricots in warm water for 10 minutes before chopping to soften.
7. Toss all ingredients until well combined. Tip: Let the salad sit for 10 minutes before serving to allow flavors to meld.

Yield a salad with a delightful mix of textures—chewy apricots, tender lentils, and a crisp bite from the onion. Serve it atop a bed of greens or as a hearty side to grilled meats for a meal that’s as nutritious as it is delicious.

Conclusion

These 24 delicious lentil salad recipes are a treasure trove of nutritious, flavorful options perfect for any meal. Whether you’re a seasoned home cook or just starting out, there’s something here to inspire your next dish. We’d love to hear which recipes you try and adore—drop a comment with your favorites! Don’t forget to share the love by pinning this article on Pinterest for others to discover. Happy cooking!