12 Hearty Lentil Salad Recipes Packed With Plant Power

If you’re anything like me, you know that salads can be so much more than just a bunch of greens. Lentil salads are a fabulous way to bring color and flavor to your table. I’ve rounded up 12 hearty lentil salad recipes that are not only packed with plant power but also perfect for elevating any meal.

Can’t wait for you to explore these delicious and vibrant recipes!

Mediterranean Lentil Salad

Mediterranean Lentil Salad is a flavorful and nutritious dish that combines the earthy taste of lentils with the vibrant flavors of the Mediterranean. Perfect for a light lunch or as a side dish for dinner, this salad is packed with protein and fiber, making it both satisfying and healthy.

The addition of fresh vegetables, herbs, and a tangy dressing brings a rejuvenating taste that’s hard to resist. This recipe is designed to serve 4-6 people, making it an ideal choice for family meals or small gatherings.

The variety of textures and flavors in this salad will delight your taste buds and provide a wonderful balance of nutrients. Whether you’re a long-time fan of Mediterranean cuisine or new to its delights, this salad is sure to become a favorite in your culinary repertoire.

Ingredients:

• 1 cup dried green or brown lentils
• 4 cups water
• 1 medium cucumber, diced
• 1 cup cherry tomatoes, halved
• 1 red bell pepper, diced
• 1/2 red onion, finely chopped
• 1/4 cup Kalamata olives, sliced
• 1/4 cup crumbled feta cheese
• 1/4 cup fresh parsley, chopped
• 1/4 cup fresh mint, chopped
• 3 tablespoons olive oil
• 2 tablespoons lemon juice
• 1 tablespoon red wine vinegar
• 1 teaspoon Dijon mustard
• Salt and pepper to taste

Instructions:

1. Prepare the Lentils: Rinse the lentils under cold water. In a medium-sized pot, bring 4 cups of water to a boil. Add the lentils and reduce the heat to a simmer. Cook the lentils for about 20-25 minutes, or until they’re tender but not mushy. Drain the lentils and set them aside to cool.
2. Prepare the Vegetables: While the lentils are cooling, prepare the vegetables. Dice the cucumber, bell pepper, and finely chop the red onion. Halve the cherry tomatoes and slice the Kalamata olives. Place all the vegetables in a large mixing bowl.
3. Mix the Dressing: In a small bowl, whisk together the olive oil, lemon juice, red wine vinegar, and Dijon mustard. Season with salt and pepper to taste. This will be your dressing for the salad.
4. Combine the Ingredients: Once the lentils have cooled, add them to the bowl with the vegetables. Pour the dressing over the salad and toss everything together until evenly coated.
5. Add Herbs and Cheese: Gently fold in the chopped parsley, mint, and crumbled feta cheese into the salad. Mix well to combine all the flavors.
6. Serve: Transfer the salad to a serving platter or individual bowls. Serve immediately, or refrigerate for an hour to allow the flavors to meld.

Extra Tips:

For a heartier version, you can add grilled chicken or canned tuna to the salad for extra protein. If you prefer a spicier kick, add a pinch of red pepper flakes to the dressing.

The salad can be made a day in advance; just keep it in the refrigerator and add the fresh herbs and feta cheese right before serving to keep the flavors fresh. Adjust the seasoning to your taste, and feel free to experiment with other Mediterranean vegetables like artichokes or roasted eggplant.

Spicy Thai Lentil Salad

Spicy Thai Lentil Salad is a vibrant and flavorful dish that harmoniously combines the earthy taste of lentils with the fresh and zesty flavors of Thai cuisine. This salad is perfect for those who crave a bit of heat and enjoy the complex flavors of Thai-inspired dishes. It’s not only delicious but also nutritious, making it an excellent choice for a light lunch or a side dish at dinner. The recipe is designed to serve 4-6 people, guaranteeing everyone gets to enjoy a generous portion.

This salad features a medley of ingredients that contribute to its exciting taste and texture. The spicy kick comes from the Thai chili peppers, while the fresh herbs like cilantro and mint add a burst of freshness. The dressing, made from lime juice, fish sauce, and a hint of sugar, ties everything together with its tangy and sweet notes. Toasted peanuts add a crunchy element, and the combination of vegetables provides a satisfying mix of textures.

Whether you’re a fan of Thai food or just looking for a new way to enjoy lentils, this Spicy Thai Lentil Salad is sure to delight your taste buds.

Ingredients (serving size: 4-6 people):

• 1 cup of green or brown lentils
• 4 cups of water
• 1 teaspoon salt
• 1 tablespoon vegetable oil
• 2 Thai chili peppers, finely chopped
• 1 red bell pepper, diced
• 1 carrot, julienned
• 1 small cucumber, sliced thinly
• 1/4 cup fresh cilantro, chopped
• 1/4 cup fresh mint leaves, chopped
• 1/4 cup roasted peanuts, roughly chopped
• 2 tablespoons fish sauce
• 3 tablespoons lime juice
• 1 tablespoon sugar
• 2 green onions, sliced thinly

Cooking Instructions:

1. Cook the Lentils: Rinse the lentils under cold water and place them in a medium saucepan. Add 4 cups of water and 1 teaspoon of salt. Bring to a boil over medium heat, then reduce the heat to low and let simmer for 20-25 minutes, or until the lentils are tender but not mushy. Drain and set aside to cool.
2. Prepare the Dressing: In a small bowl, mix together the fish sauce, lime juice, and sugar. Stir until the sugar is completely dissolved. Set aside.
3. Sauté the Chilies: Heat the vegetable oil in a small pan over medium heat. Add the chopped Thai chili peppers and sauté for about a minute, until fragrant. Remove from heat and let cool slightly.
4. Combine the Ingredients: In a large mixing bowl, combine the cooked and cooled lentils with the sautéed chilies. Add the red bell pepper, carrot, cucumber, cilantro, and mint. Toss to combine.
5. Add the Dressing: Pour the prepared dressing over the salad and toss thoroughly to make sure everything is well-coated with the dressing.
6. Add Crunch: Sprinkle the roasted peanuts and sliced green onions over the salad. Toss gently to mix.
7. Serve: Transfer the Spicy Thai Lentil Salad to a serving platter or individual plates. Serve immediately or refrigerate for up to an hour before serving to allow the flavors to meld.

Extra Tips:

For an added boost of flavor, consider adding a teaspoon of finely grated ginger to the dressing for a spicy, aromatic kick. If you’re sensitive to heat, you can reduce the amount of Thai chili peppers or remove the seeds to tone down the spiciness.

This salad can be made a few hours in advance, but for the best texture and flavor, add the peanuts just before serving. If you’re planning to store leftovers, keep the dressing separate and mix it with the salad when ready to eat to maintain the crunchiness of the vegetables.

Greek Lentil and Quinoa Salad

This Greek Lentil and Quinoa Salad is a revitalizing and nutritious dish, perfect for a light lunch or a hearty side. Combining the earthy flavors of lentils and quinoa with traditional Greek ingredients creates a vibrant and satisfying salad that can be enjoyed both warm or chilled.

Packed with protein, fiber, and essential nutrients, this salad isn’t only delicious but also a wholesome addition to your diet. The fresh vegetables, tangy feta cheese, and zesty dressing bring the salad to life, making it a favorite for family gatherings, picnics, or as a meal prep option for the week.

To prepare this delightful salad, you’ll first need to cook the lentils and quinoa to perfection. While they’re cooking, you can chop the fresh vegetables and prepare the dressing. Once everything is ready, simply combine the ingredients and toss them in the dressing to guarantee every bite is bursting with flavor.

Serve it up with some warm pita bread or enjoy it on its own for a fulfilling meal. The recipe is designed to serve 4-6 people, making it ideal for a small gathering or a week’s worth of lunches.

Ingredients (Serves 4-6):

• 1 cup brown or green lentils
• 1 cup quinoa
• 4 cups water (for cooking lentils and quinoa)
• 1 cucumber, diced
• 1 pint cherry tomatoes, halved
• 1 red bell pepper, chopped
• 1/2 red onion, finely chopped
• 1/2 cup Kalamata olives, pitted and sliced
• 1/2 cup crumbled feta cheese
• 1/4 cup fresh parsley, chopped
• 1/4 cup fresh mint leaves, chopped
• Juice of 1 lemon
• 1/4 cup extra virgin olive oil
• 1 teaspoon dried oregano
• Salt and pepper to taste

Cooking Instructions:

1. Cook the Lentils: Rinse the lentils under cold water. In a medium saucepan, combine lentils with 2 cups of water. Bring to a boil and then reduce the heat to a simmer. Cook for about 20-25 minutes or until the lentils are tender but not mushy. Drain any excess water and set aside to cool.
2. Cook the Quinoa: Rinse the quinoa under cold water. In a separate saucepan, bring 2 cups of water to a boil, add the quinoa, reduce the heat to a simmer, and cover. Cook for about 15 minutes or until the water is absorbed and the quinoa is fluffy. Remove from heat and let it cool.
3. Prepare the Vegetables: While the lentils and quinoa are cooking, dice the cucumber, halve the cherry tomatoes, chop the red bell pepper, and finely chop the red onion. Place them in a large mixing bowl.
4. Mix the Dressing: In a small bowl, whisk together the lemon juice, olive oil, dried oregano, salt, and pepper to create the dressing.
5. Assemble the Salad: Once the lentils and quinoa are cooled, add them to the mixing bowl with the vegetables. Add the sliced Kalamata olives, crumbled feta cheese, chopped parsley, and mint leaves.
6. Toss the Salad: Pour the dressing over the salad ingredients. Toss gently to combine, guaranteeing all ingredients are well-coated with the dressing.
7. Serve: Transfer the salad to a serving dish and enjoy immediately or chill in the refrigerator for an hour for the flavors to meld together.

Extra Tips:

For best results, allow the salad to sit for at least 30 minutes after tossing with the dressing, as this helps the flavors to develop.

If you prefer a vegan option, simply omit the feta cheese or substitute it with a plant-based alternative. For added crunch, consider sprinkling some toasted pine nuts or sunflower seeds on top before serving.

Adjust the seasoning to your taste, and feel free to add additional herbs such as dill or basil for an extra burst of flavor.

Lentil and Roasted Vegetable Salad

Lentil and Roasted Vegetable Salad is a delicious and nutritious dish that makes for a perfect side or a light main course. This salad combines the earthy flavors of lentils with the sweetness of roasted vegetables, creating a well-balanced and satisfying meal.

Whether you’re preparing it for a family dinner or a potluck, this dish is sure to impress with its vibrant colors and rich flavors. Packed with fiber, protein, and essential vitamins, the Lentil and Roasted Vegetable Salad isn’t only delicious but also highly nutritious.

The combination of hearty lentils and a variety of roasted vegetables makes it a filling meal that can be enjoyed warm or cold. It’s versatile enough to be adapted with seasonal vegetables or whatever you have on hand, making it a wonderful addition to any meal plan.

Ingredients for 4-6 servings:

• 1 cup green or brown lentils
• 1 red bell pepper
• 1 yellow bell pepper
• 1 zucchini
• 1 red onion
• 2 tablespoons olive oil
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 tablespoon balsamic vinegar
• 1 tablespoon lemon juice
• 1 teaspoon Dijon mustard
• 2 cloves garlic, minced
• 1 cup cherry tomatoes, halved
• 1/4 cup fresh parsley, chopped
• 1/4 cup feta cheese, crumbled (optional)

Cooking Instructions:

1. Prepare the Lentils: Rinse the lentils under cold water and remove any debris. In a medium saucepan, combine the lentils with 3 cups of water. Bring to a boil, then reduce the heat to a simmer. Cook for 20-25 minutes until the lentils are tender but not mushy. Drain and set aside.
2. Roast the Vegetables: Preheat the oven to 400°F (200°C). Chop the red and yellow bell peppers, zucchini, and red onion into bite-sized pieces. Spread them on a baking sheet and drizzle with 1 tablespoon of olive oil. Season with salt and black pepper. Roast in the oven for 20-25 minutes, stirring halfway through, until the vegetables are tender and slightly caramelized.
3. Make the Dressing: In a small bowl, whisk together the remaining 1 tablespoon of olive oil, balsamic vinegar, lemon juice, Dijon mustard, and minced garlic until well combined.
4. Assemble the Salad: In a large mixing bowl, combine the cooked lentils, roasted vegetables, cherry tomatoes, and parsley. Drizzle the dressing over the salad and toss gently to combine.
5. Serve: Transfer the salad to a serving platter or individual plates. Top with crumbled feta cheese if desired. Serve warm or at room temperature.

Extra Tips:

For added flavor, consider roasting the vegetables with a sprinkle of your favorite herbs, such as thyme or rosemary. If you prefer a spicier salad, add a pinch of chili flakes to the dressing.

To make the salad vegan, simply omit the feta cheese or substitute it with a plant-based option. This salad can be made ahead of time and stored in the refrigerator for up to three days, making it a great option for meal prep.

Remember to let the salad come to room temperature before serving to fully enjoy its flavors.

Curried Lentil and Chickpea Salad

Curried Lentil and Chickpea Salad is a vibrant and nutritious dish that combines the earthy flavors of lentils and chickpeas with the aromatic spices of curry. This salad is perfect for a light lunch or a side dish that adds a burst of flavor to any meal.

The combination of protein-rich lentils and chickpeas makes this salad both satisfying and healthy, while the curry dressing gives it a distinctive taste that’s hard to resist. With fresh herbs and a squeeze of lemon, this dish is as invigorating as it’s delicious.

This salad isn’t only easy to prepare but also versatile, allowing you to add your favorite vegetables or herbs to suit your taste. Whether you’re looking for a quick meal to prepare in advance or a delectable dish to impress your guests, the Curried Lentil and Chickpea Salad is sure to be a hit.

It’s a great way to incorporate more plant-based proteins into your diet without sacrificing taste.

Ingredients (Serves 4-6):

• 1 cup dried green or brown lentils
• 1 can (15 oz) chickpeas, drained and rinsed
• 1 red bell pepper, diced
• 1 small red onion, finely chopped
• 1 cucumber, diced
• 1/4 cup fresh cilantro, chopped
• 1/4 cup fresh parsley, chopped
• 1/3 cup raisins
• 1/4 cup olive oil
• 2 tablespoons curry powder
• 1 tablespoon lemon juice
• Salt and pepper to taste

Cooking Instructions:

1. Cook the Lentils: Rinse the lentils under cold water and remove any debris. In a medium saucepan, add the lentils and cover with water. Bring to a boil over medium-high heat, then reduce the heat to low and let simmer for 20-25 minutes until the lentils are tender but not mushy. Drain and set aside to cool.
2. Prepare the Dressing: In a small bowl, whisk together the olive oil, curry powder, lemon juice, salt, and pepper until well combined. Adjust the seasoning if necessary.
3. Combine Ingredients: In a large mixing bowl, combine the cooked lentils, chickpeas, red bell pepper, red onion, cucumber, cilantro, parsley, and raisins. Pour the dressing over the salad and toss gently until all ingredients are well coated with the dressing.
4. Chill the Salad: Cover the bowl with plastic wrap or a lid and refrigerate the salad for at least 30 minutes before serving. This allows the flavors to meld together.
5. Serve: Give the salad a final toss before serving. Garnish with additional fresh herbs if desired. Enjoy the salad chilled or at room temperature.

Extra Tips:

To save time, you can use canned lentils instead of dried ones. Make sure to rinse them well and adjust the seasoning since canned lentils are often salted.

Feel free to add other vegetables you enjoy, such as cherry tomatoes or carrots, to enhance the salad’s nutritional profile. If you prefer a spicier dish, consider adding a pinch of cayenne pepper to the dressing.

This salad can be stored in the refrigerator for up to 3 days, making it a great option for meal prep throughout the week.

French Lentil Salad With Dijon Vinaigrette

French Lentil Salad With Dijon Vinaigrette is a delightful and nutritious dish that combines the earthy flavors of French lentils with the sharp tang of a homemade Dijon vinaigrette. This salad is perfect for a light lunch or as a side dish to accompany your main meal. French lentils, also known as lentilles du Puy, are smaller and hold their shape better than other varieties, making them ideal for salads. When paired with fresh vegetables and a zesty dressing, this salad becomes a flavorful and satisfying meal.

The key to this dish is in the quality of the ingredients. Fresh herbs, crisp vegetables, and a well-balanced vinaigrette are crucial to bringing out the full potential of the lentils. In this recipe, you’ll learn how to cook the lentils to perfection, prepare the vinaigrette, and assemble the salad for a serving size of 4-6 people. Whether you’re new to cooking with lentils or an experienced chef, this French Lentil Salad With Dijon Vinaigrette is sure to impress.

Ingredients for 4-6 servings:

• 1 cup French lentils (lentilles du Puy)
• 4 cups water
• 1 bay leaf
• 1 small red onion, finely chopped
• 1 carrot, finely diced
• 1 celery stalk, finely diced
• 1/4 cup parsley, chopped
• 2 tablespoons capers, drained
• 1/4 cup olive oil
• 3 tablespoons red wine vinegar
• 1 tablespoon Dijon mustard
• Salt and pepper to taste

Instructions:

1. Prepare the Lentils: Rinse the French lentils under cold water and place them in a medium saucepan. Add 4 cups of water and the bay leaf. Bring the water to a boil over medium-high heat, then reduce the heat to a simmer. Cook the lentils for about 20-25 minutes or until they’re tender but still firm. Drain the lentils and remove the bay leaf. Set aside to cool.
2. Prepare the Vegetables: While the lentils are cooking, finely chop the red onion, carrot, and celery. These vegetables will add a nice crunch and additional flavor to the salad.
3. Make the Vinaigrette: In a small bowl, whisk together the olive oil, red wine vinegar, Dijon mustard, salt, and pepper. Adjust the seasoning to taste. The vinaigrette should be well emulsified and have a balanced taste of acidity and creaminess.
4. Assemble the Salad: In a large salad bowl, combine the cooked lentils, chopped red onion, carrot, celery, parsley, and capers. Pour the prepared vinaigrette over the salad and gently toss to combine all ingredients evenly.
5. Serve and Enjoy: Let the salad sit for at least 15 minutes to allow the flavors to meld. Serve the salad at room temperature or slightly chilled.

Extra Tips:

When preparing French Lentil Salad With Dijon Vinaigrette, confirm that you don’t overcook the lentils; they should maintain a firm texture to prevent the salad from becoming mushy.

You can prepare the lentils and vinaigrette in advance and store them separately in the refrigerator for up to two days. This makes it easy to assemble the salad quickly when needed.

For additional flavor, consider adding cherry tomatoes, diced bell peppers, or even a sprinkle of crumbled feta or goat cheese to the salad.

Lentil and Avocado Salad With Lime Dressing

Lentil and Avocado Salad With Lime Dressing is a revitalizing and nutritious dish that combines the earthy richness of lentils with the creamy texture of avocado, all brought together with a zesty lime dressing. This salad is perfect for a light lunch or as a side dish to complement a larger meal.

The combination of flavors and textures not only makes it delicious but also packs a punch of nutrients, making it a healthy choice for any occasion. This salad is versatile and can be easily customized to suit your taste preferences. The lime dressing adds a bright and tangy flavor that enhances the natural taste of the lentils and avocado.

It’s a great way to enjoy a balanced meal that’s both satisfying and easy to prepare. Whether you’re serving it at a summer picnic or a cozy family dinner, this salad is sure to be a hit with everyone.

Ingredients (Serves 4-6):

• 1 cup lentils, rinsed
• 4 cups water
• 2 ripe avocados, diced
• 1 cup cherry tomatoes, halved
• 1 small red onion, finely chopped
• 1/4 cup fresh cilantro, chopped
• 1/4 cup olive oil
• Juice of 2 limes
• 1 teaspoon honey
• Salt and pepper to taste

Cooking Instructions:

1. Cook the Lentils: In a medium saucepan, combine the rinsed lentils and water. Bring to a boil over medium-high heat. Once boiling, reduce the heat to low, cover, and let simmer for 20-25 minutes until the lentils are tender but not mushy. Drain any excess water and set aside to cool.
2. Prepare the Dressing: In a small mixing bowl, whisk together the olive oil, lime juice, honey, salt, and pepper until well combined. Adjust the seasoning to taste.
3. Combine Ingredients: In a large salad bowl, add the cooled lentils, diced avocados, cherry tomatoes, red onion, and cilantro. Gently toss to combine all ingredients.
4. Dress the Salad: Pour the lime dressing over the salad ingredients. Toss gently to confirm everything is evenly coated with the dressing.
5. Serve: Transfer the salad to a serving dish or individual plates. Garnish with additional cilantro if desired and serve immediately.

Extra Tips:

To enhance the flavor of this Lentil and Avocado Salad With Lime Dressing, consider adding a pinch of cumin or smoked paprika to the dressing for a subtle hint of spice.

Make sure to choose ripe avocados that are still firm enough to hold their shape in the salad. If you prefer a bit of crunch, you can add some toasted pumpkin seeds or chopped nuts as a topping. Enjoy this salad as a standalone dish or pair it with grilled chicken or fish for a more substantial meal.

Southwest Lentil Salad With Black Beans and Corn

Southwest Lentil Salad with Black Beans and Corn is a vibrant and flavorful dish that combines the heartiness of lentils with the zest of the Southwest. This salad is a perfect blend of textures and flavors, featuring tender lentils, crunchy corn, creamy black beans, and a hint of spice.

It’s not only delicious but also packed with nutrients, making it a healthy choice for lunch or dinner. Whether you’re serving it as a main course or a side dish, this salad is sure to satisfy your taste buds and leave you feeling nourished.

This recipe is perfect for serving 4-6 people and is an excellent option for gatherings or meal prep. The combination of fresh vegetables, aromatic spices, and a tangy dressing brings out the best in each ingredient.

It’s a versatile dish that can be enjoyed warm or cold, making it a convenient option for any time of the year. With easy-to-find ingredients and straightforward preparation, this Southwest Lentil Salad with Black Beans and Corn is sure to become a favorite in your culinary repertoire.

Ingredients:

• 1 cup dried lentils
• 1 can (15 oz) black beans, drained and rinsed
• 1 cup corn kernels (fresh, frozen, or canned)
• 1 red bell pepper, diced
• 1 small red onion, finely chopped
• 1 avocado, diced
• 1/4 cup fresh cilantro, chopped
• 1 tsp cumin
• 1/2 tsp chili powder
• Juice of 2 limes
• 3 tbsp olive oil
• Salt and pepper to taste

Cooking Instructions:

1. Cook the Lentils: Rinse the lentils under cold water. In a medium saucepan, add the lentils and 2 cups of water. Bring to a boil, then reduce the heat to low and simmer for about 20-25 minutes until the lentils are tender but not mushy. Drain any excess water and set aside to cool.
2. Prepare the Vegetables: While the lentils are cooking, prepare the other ingredients. Dice the red bell pepper, finely chop the red onion, and chop the cilantro. If using fresh corn, boil it briefly and then cut the kernels off the cob.
3. Mix the Salad: In a large bowl, combine the cooked lentils, black beans, corn, red bell pepper, red onion, and cilantro. Gently fold in the diced avocado.
4. Make the Dressing: In a small bowl, whisk together the lime juice, olive oil, cumin, chili powder, salt, and pepper. Adjust the seasoning according to your taste preferences.
5. Combine and Serve: Pour the dressing over the lentil mixture and toss gently to guarantee everything is well coated. Let the salad sit for at least 10 minutes to allow the flavors to meld. Serve chilled or at room temperature.

Extra Tips:

For an added kick, you can include some diced jalapeños or a pinch of cayenne pepper in the dressing. If you’re making this salad ahead of time, consider adding the avocado just before serving to prevent it from browning.

This salad can be stored in the refrigerator for up to three days. Feel free to add extra toppings like crumbled feta cheese or a sprinkle of toasted pumpkin seeds for additional texture and flavor. Enjoy this dish as a standalone or as a complement to grilled meats or fish.

Lentil and Kale Caesar Salad

Lentil and Kale Caesar Salad is a nutritious and flavorful twist on the classic Caesar salad. This dish combines the protein-rich goodness of lentils with the robust flavor of kale, all brought together by a creamy homemade Caesar dressing. Perfect for a light lunch or a hearty side dish, this salad is both satisfying and packed with essential nutrients. The earthy lentils complement the tangy dressing, while the kale adds a delightful crunch, making it a well-rounded dish that can be enjoyed by everyone.

This salad isn’t only delicious but also versatile, allowing for various customizations to suit individual preferences. By adding elements like cherry tomatoes or grilled chicken, you can turn this salad into a more filling meal. The homemade Caesar dressing enhances the overall flavor profile, guaranteeing that each bite is as delightful as the last. This recipe serves 4-6 people, making it ideal for family gatherings or meal prepping for the week.

Ingredients:

• 1 cup dry lentils
• 1 bunch kale, chopped
• 1/2 cup grated Parmesan cheese
• 1 cup croutons
• 1/2 cup Caesar dressing (store-bought or homemade)
• 2 tablespoons olive oil
• 1 tablespoon lemon juice
• Salt and pepper to taste

Cooking Instructions:

1. Cook the Lentils: Rinse the lentils thoroughly under cold water. In a medium saucepan, add the lentils and cover with water. Bring to a boil, then reduce heat to a simmer. Cook for about 20-25 minutes, or until the lentils are tender but not mushy. Drain and set aside to cool.
2. Prepare the Kale: While the lentils are cooking, wash and chop the kale into bite-sized pieces. Place the kale in a large salad bowl. Drizzle with olive oil and lemon juice, then gently massage the kale with your hands for about 2-3 minutes until it becomes softer and slightly wilted.
3. Mix the Salad: Add the cooled lentils, grated Parmesan cheese, and croutons to the kale. Toss everything together gently to combine.
4. Dress the Salad: Pour the Caesar dressing over the salad. Toss again to guarantee all ingredients are well-coated with the dressing. Season with salt and pepper to taste.
5. Serve: Transfer the salad to a serving dish. Garnish with additional Parmesan cheese and croutons if desired. Serve immediately or refrigerate for up to an hour before serving.

Extra Tips:

To enhance the flavor of the lentils, consider cooking them in vegetable broth instead of water. This will give them a richer taste and complement the salad’s overall flavor profile.

If you prefer a more traditional Caesar salad, feel free to add anchovies or grilled chicken for added protein. For a vegan version, replace the Parmesan cheese with a plant-based alternative and use a vegan Caesar dressing.

Remember to taste the salad before serving and adjust the seasoning as needed, as the dressing and cheese can already be quite salty.

Moroccan Lentil Salad With Spiced Carrots

Moroccan Lentil Salad With Spiced Carrots is a vibrant and flavorful dish that brings together the earthiness of lentils and the warm, aromatic spices of Moroccan cuisine. This salad is perfect as a side dish or a main course, offering a hearty yet healthy option packed with nutrients. The combination of tender lentils, sweet and spicy carrots, and a zesty dressing makes this dish a delightful experience for the palate.

The spiced carrots add a unique twist to the classic lentil salad, incorporating a blend of cinnamon, cumin, and paprika that gives them a warm, robust flavor. Paired with the fresh herbs and a tangy lemon dressing, it creates a harmonious balance of flavors that will leave your taste buds tingling. This Moroccan Lentil Salad isn’t only delicious but also easy to prepare, making it an excellent choice for both weeknight dinners and special occasions.

Ingredients for 4-6 servings:

• 1 cup green or brown lentils
• 4 medium carrots, peeled and cut into thin sticks
• 1 teaspoon ground cumin
• 1 teaspoon ground cinnamon
• 1 teaspoon smoked paprika
• 2 tablespoons olive oil (divided)
• Salt and pepper to taste
• 1/4 cup chopped fresh parsley
• 1/4 cup chopped fresh cilantro
• 1/4 cup chopped fresh mint
• 1/2 red onion, finely chopped
• Juice of 1 lemon
• Zest of 1 lemon
• 1 tablespoon honey or maple syrup
• 1/4 cup crumbled feta cheese (optional)
• 1/4 cup sliced almonds (optional)

Cooking Instructions:

1. Cook the Lentils: Rinse the lentils under cold water and place them in a pot with 3 cups of water. Bring to a boil over medium-high heat, then reduce to a simmer. Cook for 20-25 minutes until the lentils are tender but not mushy. Drain and set aside to cool.
2. Prepare the Spiced Carrots: Preheat your oven to 400°F (200°C). In a large bowl, toss the carrot sticks with cumin, cinnamon, smoked paprika, 1 tablespoon of olive oil, and a pinch of salt and pepper. Spread the carrots evenly on a baking sheet and roast for 20-25 minutes, or until tender and slightly caramelized.
3. Make the Dressing: In a small bowl, whisk together the remaining 1 tablespoon of olive oil, lemon juice, lemon zest, honey or maple syrup, and a pinch of salt and pepper. Adjust seasoning to taste.
4. Assemble the Salad: In a large mixing bowl, combine the cooked lentils, roasted carrots, chopped parsley, cilantro, mint, and red onion. Pour the dressing over the salad and toss gently to combine.
5. Add Optional Toppings: If desired, sprinkle the salad with crumbled feta cheese and sliced almonds for added texture and flavor.
6. Serve: Transfer the salad to a serving platter or individual plates and serve immediately or at room temperature.

Extra Tips:

When cooking the lentils, be sure not to overcook them as you want them to maintain their shape for a better texture in the salad. If possible, prepare the salad a few hours in advance to allow the flavors to meld together, enhancing the overall taste.

For those who prefer a spicier kick, add a pinch of cayenne pepper to the carrot seasoning. This dish is versatile, so feel free to experiment with other vegetables or herbs based on your preference or availability.

Lentil and Feta Salad With Fresh Herbs

Lentil and Feta Salad With Fresh Herbs is a delightful dish that combines earthy lentils with the creamy tanginess of feta cheese and the bright freshness of herbs. It’s a versatile salad that can be enjoyed as a main meal or a side dish. Perfect for a light lunch or a revitalizing dinner, this salad isn’t only healthy but also incredibly satisfying.

The combination of textures and flavors makes it a standout dish that’s easy to prepare and full of nutrients. This salad is perfect for those who are looking for a nutritious meal that doesn’t compromise on flavor. Lentils are a great source of protein and fiber, while the feta cheese adds a rich, creamy texture.

The fresh herbs, such as parsley, mint, and dill, provide a burst of flavor that elevates the dish. Additionally, the tangy vinaigrette ties all the ingredients together beautifully. Whether you’re serving this salad at a family gathering or for a weeknight dinner, it’s sure to impress everyone at the table.

Ingredients for 4-6 Servings:

• 1 cup dried green or brown lentils
• 1/4 cup red onion, finely chopped
• 1/2 cup cucumber, diced
• 1/2 cup cherry tomatoes, halved
• 1/4 cup fresh parsley, chopped
• 1/4 cup fresh mint, chopped
• 1/4 cup fresh dill, chopped
• 1/2 cup crumbled feta cheese
• 3 tablespoons olive oil
• 2 tablespoons lemon juice
• 1 teaspoon Dijon mustard
• Salt and pepper to taste

Instructions:

1. Prepare Lentils: Start by rinsing the lentils under cold water. Place them in a medium-sized pot, cover with water, and bring to a boil. Reduce the heat and let them simmer for about 20-25 minutes, or until they’re tender but not mushy. Drain and set aside to cool.
2. Prepare Vegetables and Herbs: While the lentils are cooking, chop the red onion, cucumber, cherry tomatoes, parsley, mint, and dill. Set aside.
3. Make the Dressing: In a small bowl, whisk together the olive oil, lemon juice, Dijon mustard, salt, and pepper until well combined.
4. Combine Ingredients: In a large mixing bowl, combine the cooled lentils, red onion, cucumber, cherry tomatoes, parsley, mint, dill, and feta cheese.
5. Dress the Salad: Pour the dressing over the salad ingredients and gently toss everything together until the salad is well-coated with the dressing.
6. Serve: Transfer the salad to a serving dish and serve immediately, or chill in the refrigerator for about 30 minutes to allow the flavors to meld.

Extra Tips:

To guarantee the lentils are perfectly cooked, keep an eye on them as they simmer. They should be tender but still hold their shape; overcooking can lead to a mushy texture.

Feel free to adjust the herbs according to your taste or availability; basil or cilantro can be wonderful substitutes. If you prefer a creamier texture, you can add a bit more feta cheese. This salad is versatile and can be stored in the refrigerator for up to two days, making it a great option for meal prep.

Asian-Inspired Lentil and Edamame Salad

This Asian-Inspired Lentil and Edamame Salad is a vibrant and nutritious dish that brings a burst of flavors to your table. Packed with protein-rich lentils and edamame, this salad isn’t only satisfying but also incredibly healthy. The combination of fresh vegetables and a tangy sesame dressing makes it a perfect meal for any time of the year, whether you’re looking for a light lunch or a colorful side dish.

The salad incorporates a variety of textures and flavors, from the creamy edamame and hearty lentils to the crisp bell peppers and the zing of fresh ginger. The dressing, with its blend of soy sauce, sesame oil, and a hint of lime, ties all the ingredients together beautifully, creating a harmonious and delicious dish. This recipe serves 4-6 people, making it ideal for family meals or gatherings with friends.

Ingredients for 4-6 servings:

• 1 cup dried green or brown lentils
• 2 cups shelled edamame (fresh or frozen)
• 1 red bell pepper, diced
• 1 yellow bell pepper, diced
• 1 cup shredded carrots
• 4 green onions, sliced
• 1/4 cup fresh cilantro, chopped
• 1/4 cup sesame seeds, toasted

For the Dressing:

• 1/4 cup soy sauce
• 2 tablespoons sesame oil
• 2 tablespoons rice vinegar
• 1 tablespoon lime juice
• 1 tablespoon honey or maple syrup
• 1 teaspoon fresh ginger, grated
• 1 garlic clove, minced

Cooking Instructions:

1. Cook the Lentils: Rinse the lentils under cold water. In a medium saucepan, combine the lentils with 3 cups of water. Bring to a boil over medium-high heat, then reduce the heat to low and let them simmer uncovered for about 20-25 minutes, or until tender but not mushy. Drain and set aside to cool.
2. Prepare the Edamame: If using frozen edamame, cook according to the package instructions, typically by boiling them in water for 3-5 minutes. Drain and rinse with cold water to cool.
3. Mix the Vegetables: In a large bowl, combine the cooked lentils, edamame, diced red and yellow bell peppers, shredded carrots, and sliced green onions. Toss gently to mix well.
4. Make the Dressing: In a small bowl, whisk together the soy sauce, sesame oil, rice vinegar, lime juice, honey, grated ginger, and minced garlic until well combined.
5. Combine All Ingredients: Pour the dressing over the lentil and vegetable mixture. Add the chopped cilantro and toasted sesame seeds. Toss everything together until the salad is evenly coated with the dressing.
6. Chill or Serve Immediately: You can serve the salad immediately or refrigerate it for at least 30 minutes to let the flavors meld together.

Extra Tips:

For an even more vibrant salad, consider adding sliced radishes or cucumber for extra crunch. If you prefer a spicier kick, a sprinkle of chili flakes or sriracha in the dressing can enhance the heat. To save time, cook the lentils and edamame ahead of time and store them in the refrigerator until you’re ready to assemble the salad.

Additionally, toasted sesame seeds can be replaced with black sesame seeds for a different visual appeal. This salad pairs well with grilled chicken or tofu for a more substantial meal.