Looking for a lentil dish you can make in advance and enjoy straight from the fridge? This insanely flavorful green lentil salad is easy to assemble, and delicious warm or cold.
For a long time, I found lentils to be intimidating. I didn’t grow up eating them, so they seemed a bit foreign. Plus, I was under the erroneous impression that cooking them from scratch was hard.
Once I realized lentils could just be boiled – pretty much like pasta! – all bets were off. These days I’m eating them pretty much every week, be it my Moroccan lentil soup, lentil “meatloaf”, lentil patties, etc.
This Mediterranean-inspired green lentil salad is simple to make and works well for meal prep since it gets even better after all the flavors get a chance to meld. Thinly sliced celery punctuates the tender lentils with bits of refreshing crunch and browned onions add sweetness, while a generous amount of parsley lends a grassy freshness. The lemon-garlic dressing with capers brings everything together.
Key Ingredients + Substitutions
- Lentils: This recipe is designed for green lentils, which you can find in pretty much every supermarket. They could be substituted with brown or puy lentils, but don’t use red lentils here as they’ll be too mushy.
- Onion: Choose white or yellow.
- Celery: Adds refreshing bits of crunch.
- Parsley: Its grassy personality compliments lentils’ earthiness perfectly. I recommend parsley over any other herb here since it’s the sturdiest and will keep its integrity should you choose to refrigerate the salad for a few days. If you’re planning to eat it right away, feel free to use cilantro, dill, and/or mint.
- Capers: Add pops of brininess. If you’re not a fan, sub with finely chopped kalamata olives.
How to Make Green Lentil Salad (Step-by-Step Photos)
Find complete instructions with ingredient amounts in the printable recipe card below.
Step 1: Boil the Lentils
Place the lentils in a pot, and add salt and water. Cover with a lid and bring to a boil. Then reduce the heat to low and simmer very* gently until the lentils are tender, about 20 minutes, being careful not to overcook them.
Pro Tip for Boiling Lentils
You should only see small bubbles breaking on the surface of the water as the lentils simmer. Cooking them gently ensures the insides will cook through while the skins will remain intact.
Step 2: Cook the Onions
Meanwhile, sauté the onions until they’re dark brown in places and a bit crispy, about 10 minutes. Getting some nice color on them brings out their sweetness.
Step 3: Prep the Dressing
In a large bowl, combine the lemon juice, olive oil, mustard, chopped capers, garlic, salt, and pepper.
Step 4: Drain the Lentils
Drain the lentils in a mesh strainer and set aside for a few minutes until they stop steaming.
Step 5: Finish the Salad
Add the lentils to the dressing, along with the onions, celery, and parsley. Toss to combine and taste to adjust the seasonings.
Pro Tip for Maximum Flavor
The key to a really flavorful green lentil salad is dressing the lentils while they’re still warm because they absorb more dressing this way.
Serving Suggestions
This green lentil salad can be served as a side dish, or as a vegan main course; pair it with Mediterranean pan-fried eggplant, maple roasted carrots, or “melting” potatoes.
FAQs
This salad can be served warm, at room temperature, or cold. It’s really a matter of preference! In the summer, I like to eat it straight from the fridge.
I recommend eating it within 4-5 days. If you’d like to reheat it, do so in the microwave.
If you wanna toss in more fresh veggies, go for cucumbers, tomatoes, radishes, or fennel – just note that if you’re planning on leftovers, these veg will become a bit soggy over time. In terms of cooked veg, roasted sweet potatoes, carrots, or cauliflower would be lovely.
Although the salad is way tastier with freshly-cooked lentils, you can use canned in a pinch. Just be sure to drain and rinse them well, and shake off all excess water, before combining with the other ingredients. I also recommend warming them up before dressing them.
Yes! One serving of this lentil salad has about 12g of protein. Pair with quinoa, turmeric brown rice, or buckwheat for a high-protein meal.
More Lentil Recipes
Let me know if you try this recipe! Give it a rating below and leave a comment, and don’t forget to tag your creation with @thenewbaguette on Instagram.
The Full Recipe
Green Lentil Salad with Herbs
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4–6 servings 1x
- Category: Main Course
- Method: Stovetop
- Cuisine: Mediterranean
- Diet: Vegan
Description
A green lentil salad you can prep in advance and enjoy straight from the fridge. Great served warm, at room temp, or cold.
Ingredients
For the Salad
- 1 cup dried green lentils* (see note below)
- 1/2 teaspoon fine sea salt (or table salt)
- 1 to 2 tablespoons extra virgin olive oil
- 1 medium yellow onion, diced
- 2 celery stalks, thinly sliced (about 1 cup)
- 1/2 cup minced fresh parsley
For the Dressing
- 2 tablespoons drained capers, roughly chopped*
- 1 medium garlic clove, grated or passed through a garlic press
- 1 tablespoon Dijon or brown mustard
- 1 tablespoon lemon juice
- 3 tablespoons extra virgin olive oil
- 1/4 teaspoon fine sea salt (or table salt)
- Freshly ground black pepper, to taste
Instructions
- Place lentils in a mesh strainer and pick through for any dirt/small stones. Rinse under running water.
- Transfer lentils to a medium pot. Add 1/2 teaspoon salt, plus enough water to cover by about 2 inches. Cover with a lid and bring to a boil. Then immediately turn the heat down to low and simmer the lentils very gently (this is important – see note below) until tender but not mushy, 17 to 20 minutes (another note below).
- Meanwhile, heat a medium skillet over medium heat and add enough oil to lightly coat the bottom. Add the onions, and cook until brown and a bit crispy, stirring frequently, 8 to 10 minutes.
- Next, in a bowl large enough to hold the entire salad, combine all the dressing ingredients, and stir to incorporate.
- When the lentils are ready, drain them in a mesh strainer. Let stand in the strainer for 5 to 10 minutes to allow excess moisture to evaporate.
- Add lentils to the bowl with the dressing, along with the onions, celery, and parsley. Toss to coat. Taste and adjust the seasonings if needed.
- (Store leftovers in the fridge and eat within 5 days.)
Notes
- Green lentils may be substituted with brown or puy lentils.
- If you don’t like capers, substitute with 1/4 cup chopped pitted kalamata olives.
- When the lentils are simmering, you should only see small bubbles breaking on the surface of the water. Simmering lentils gently ensures the insides will cook through while the skins remain intact.
- If your lentils are on the older side, they may take 30 or more minutes to cook through.
Nutrition
- Serving Size: 1/4 of the recipe
- Calories: 290
- Sodium: 210 mg
- Fat: 14.7 g
- Carbohydrates: 28 g
- Fiber: 5.8 g
- Protein: 11.8 g
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