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Best Lentil Salad

This Lentil Salad is loaded with veggies and plant-based protein and will make your taste buds do a happy dance! It's an easy make-ahead meal you can eat straight from the fridge.

Prep Time
20 mins
Cook Time
20 mins
Total Time
45 mins
Servings: 8
Calories: 214 kcal
Course: Salad
Cuisine: Vegan , gluten-free

Ingredients

  • 1 ½ cups dry green or brown lentils (or 4 ½ cups pre-cooked lentils)
  • ¼ cup olive oil
  • ¼ cup apple cider vinegar
  • 1 tablespoon maple syrup
  • 1 tablespoon stone-ground mustard
  • 2 small cloves garlic , minced
  • 1 ½ to 2 teaspoons fine sea salt
  • ½ teaspoon ground black pepper
  • 1 cucumber , diced (about 1 ½ cups)
  • 1 red onion , diced (about 1 ¼ cups)
  • 1 red bell pepper , diced (about ¾ cup)
  • 3 celery stalks , diced (about 1 cup)
  • 1 cup golden raisins (optional)
  • 1 cup sliced almonds (optional)

Instructions

    Cup of Yum
  1. To cook the lentils, combine 1 ½ cups of dry lentils with 4 ½ cups of water. Bring the water to a boil in a saucepan that is large enough for the lentils to triple in size as they cook. Once boiling, lower the heat to a simmer and cook until the lentils are tender, but still firm, about 20 minutes.
  2. While the lentils are cooking, prepare the dressing. In a large bowl, combine the oil, vinegar, maple syrup, mustard, garlic, 1 teaspoon of salt, and black pepper, then whisk well to combine.
  3. When the lentils are tender, drain any excess liquid and rinse the cooked lentils under cold water to stop the cooking process and help them cool down faster.
  4. While the lentils cool, you can dice the cucumber, onion, bell pepper, and celery if you haven't already. The smaller you dice them, the more flavor you'll get in each bite. Add the chopped vegetables to the large bowl of dressing and toss to combine. Add in the cooled lentils, and stir again.
  5. Add in the raisins and sliced almonds, if desired, then season with additional salt, as needed. Serve right away with a slotted spoon to let the excess dressing drip away, or transfer the salad to an airtight container to chill in the fridge. Shake or stir before serving again to make sure the dressing is evenly distributed.

Notes

  • Nutrition information is for roughly 1 heaping cup of salad, assuming you get 8 cups from this recipe. This information is automatically calculated and is just an estimate, not a guarantee.
  • Lentil Note: This recipe works best with brown or green lentils, which don't get too mushy. If using store-bought cooked lentils, you can get away with using just 3 cups of cooked lentils (which is 2 cans drained or a 1-pound vacuum-sealed pack). In that case, you won't need more than 1 1/2 teaspoons of salt for this recipe.

Nutrition Information

Calories 214kcal (11%) Carbohydrates 28g (9%) Protein 10g (20%) Fat 7g (11%) Saturated Fat 1g (5%) Sodium 620mg (26%) Potassium 509mg (15%) Fiber 12g (48%) Sugar 5g (10%) Vitamin A 975IU (20%) Vitamin C 40.7mg (45%) Calcium 40mg (4%) Iron 2.9mg (16%)

Nutrition Facts

Serving: 8Serving

Amount Per Serving

Calories 214

% Daily Value*

Calories 214kcal 11%
Carbohydrates 28g 9%
Protein 10g 20%
Fat 7g 11%
Saturated Fat 1g 5%
Sodium 620mg 26%
Potassium 509mg 11%
Fiber 12g 48%
Sugar 5g 10%
Vitamin A 975IU 20%
Vitamin C 40.7mg 45%
Calcium 40mg 4%
Iron 2.9mg 16%

* Percent Daily Values are based on a 2,000 calorie diet.