Lentil Salad: The Best 5 Recipes

Greek lentil salad with olives and feta

You don’t have to spend long in the kitchen for this recipe, but it’s a good idea to soak the lentils you’re using beforehand. This shortens the cooking time to around 30 minutes.

  • Ingredients for 2 people: 200 g lentils, 200 g pitted olives, 250 g feta, 1 shallot, 1 clove of garlic, 4 tbsp olive oil, 5 tbsp white wine vinegar, 1/2 lemon, equal parts mustard and honey, fresh rosemary or alternatively thyme, salt and pepper, 1 bay leaf and three juniper berries.
  • Cook the lentils in a pot with enough water, adding the juniper berries and the bay leaf. When they are al dente, drain the liquid, rinse the lentils in cold water and drain. Remove bay leaf and juniper berries and set them aside.
  • Chop the garlic very finely or press it through a garlic press and then place it in a bowl. Squeeze half the lemon and mix the juice with olive oil, vinegar, mustard, honey, and garlic to make a vinaigrette. Pluck the rosemary leaves from the sprigs and add them. Season to taste with salt and pepper.
  • Mix the cooled lentils with the olives. You can cut the feta into cubes and garnish the salad. Finally, pour the vinaigrette over it. Greek flatbread is a good side dish.

A quick meal for on the go: vitamin-rich protein powder in a glass

Fresh ingredients are especially important for this salad, as you may need to keep it in the fridge for a few more hours.

  • Ingredients for 2 glasses: 4 tablespoons yellow lentils, 6 red cherry tomatoes, 4 yellow cocktail tomatoes, 6 leaves of romaine lettuce, 1/2 red onion, 1/2 avocado, 50 g mozzarella, salt, pepper, 2 tablespoons red wine vinegar, a pinch of sugar (alternatively agave nectar or maple syrup) and 2 whole walnuts.
  • Yellow lentils do not need to be soaked. You can therefore cook them in a pot with a sufficient amount of water, without adding salt, until they are al dente. Then pour away the water and rinse the legumes with cold water. Please note any preparation instructions on the packaging.
  • In the meantime, you can wash and quarter the tomatoes, rinse the lettuce leaves under cold water and pat dry. Then cut the onion into fine slices, peel the avocado from the skin and divide it into bite-sized pieces.
    Put the fresh ingredients in a bowl and season with vinegar, pepper, salt, and sugar. Then gently mix it all together.
  • Divide the cooled lentils between the two glasses and then layer the fresh salad on top.
  • Finally spread the diced mozzarella on the whole and garnish everything with a couple of dashes of red wine vinegar and walnuts.

Lentil salad with avocado and sweet potato

One more reason to get excited about this recipe.

  • Ingredients for 2 people: 200 g green lentils, 2 medium-sized sweet potatoes, 2 chicory, 1 avocado, pomegranate seeds for garnish, 1 lemon, dill, 50 g vinegar of your choice, 6 tbsp avocado oil, pepper, salt, 1 tsp mustard, 1 pinch curry and a pinch of sugar.
  • Cook the lentils in plenty of unsalted water until al dente, rinse with cold water after draining, and set aside. You should also pay attention to the soaking time for these lentils.
  • Meanwhile, you can peel the sweet potatoes, cut them into pieces of about 5 cm, and boil them in a pot with lightly salted water. But be careful: the cooking point of the sweet potato is lower than that of the usual potato varieties.
  • Now wash the chicory and cut it into fine strips. Halve the avocado and separate the stone and skin. Now you can squeeze the lemon and wash the dill.
  • Mix the vinegar, mustard, oil, curry powder, sugar, pepper, and salt into a vinaigrette and add the dill tips.
    Mix the lentils with the potatoes, the chicory, and the vinaigrette and arrange everything on two plates. Finally, drizzle the lemon juice over the avocado halves and garnish the salad with it.
  • This salad can also be enjoyed lukewarm.

Colorful dish: low-fat protein powder for every season

This salad with the versatile legume is not only suitable for summer barbecues. Even in the dark season, this recipe brings color to the table.

  • Ingredients for 2 people: 200 g lentils, 1/2 cucumber, 2 medium-sized tomatoes, 1 red pepper, 6 radishes, 1 medium-sized apple, 1 sweet vegetable onion, 1 pomegranate, fresh parsley, 60 g white balsamic vinegar, 4 tbsp walnut oil, pepper and salt and a pinch of sugar.
  • Cook the lentils in a pot with enough water. Don’t add salt. After about 45 to 60 minutes (25-30 minutes cooking time if soaked beforehand), the legumes are firm to the bite. You can now pour them through a sieve and rinse them under cold water.
  • Wash the apple, cucumber, peppers, tomatoes, and radishes under running water and chop as desired. Peel the onion and cut it into thin rings. Put everything in a bowl.
  • You can use a variety of methods to remove the seeds from the pomegranate. Then add the aromatic fruit stones to the other ingredients in the bowl.
  • Then pour the balsamic vinegar, the oil, and the spices to taste the salad.
  • Now you can wash the parsley, pat it dry, and separate the leaves from the stalks with your fingers. Mix the whole thing carefully, arrange it and serve it with a fresh wholemeal baguette.

Red lentil salad with a light yogurt dressing

The red lentil is easy to digest and, with a cooking time of around 10 minutes, is the fastest of the legume family. It doesn’t require soaking time.

  • Ingredients for 1 person: 1 handful of red lentils, 1/2 cucumber, 1 small can of corn, 1 small can of kidney beans, 2 tomatoes, 3 tbsp natural yogurt, 3 tbsp white balsamic vinegar, 2 tbsp oil, a pinch of sugar (alternatively agave syrup), pepper and Salt.
  • Cook the red lentils in plenty of unsalted water for about 10 minutes. After that, pour off the water and rinse the legumes with cold water.
  • Place the corn and kidney beans in a colander, rinse under running water, and then drain.
  • Wash the cucumber and the tomatoes and cut them into small pieces.
  • Mix together a dressing from natural yogurt, vinegar, oil, sugar, pepper, and salt.
  • Put all the ingredients in a small salad bowl, pour the dressing over it and enjoy your meal with fresh spelled bread.
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Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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