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Refreshing Lentil Salad

Rated as 4.49 out of 5 Stars

"I tried to duplicate this light, refreshing salad that my Tunisian in-laws make. I put my own 'twist' on this with the addition of lemon zest. Using colorful vegetables makes for a light salad with a beautiful presentation. Garnish with sliced hard-boiled eggs and serve with crusty baguettes."
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Ingredients

1 h 55 m servings 431 cals
Original recipe yields 4 servings

Directions

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  1. Bring the water and salt to a boil in a saucepan over high heat. Pour the lentils into the water while stirring constantly. Reduce heat to low, cover, and simmer until the lentils are tender but still hold their shape, about 30 minutes. Drain well.
  2. Transfer the lentils to a mixing bowl and stir in the garlic, seeded tomatoes, red onion, green bell pepper, and chile pepper. Add the juice of 1 lemon plus 1 teaspoon of the zest. Mix in the shredded carrot, olives, and cilantro.
  3. Season with salt and black pepper, and drizzle with olive oil; mix well. Refrigerate for at least an hour to allow the flavors to blend.
  4. Before serving, mix the salad again and add more lemon juice or olive oil if needed. Transfer to a serving dish and garnish with sliced eggs.

Footnotes

  • Cook's Note
  • You may also use red bell peppers in place of green and parsley instead of cilantro, if you prefer.

Nutrition Facts


Per Serving: 431 calories; 19.4 g fat; 44.8 g carbohydrates; 19.9 g protein; 106 mg cholesterol; 344 mg sodium. Full nutrition

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Reviews

Read all reviews 29
  1. 35 Ratings

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Most helpful positive review

HOLY MOLY!! This is an incredible salad! So fresh, it is very refreshing!! I made it as per instructions except minus the onion since I didn't have a red onion on hand and I am 45 miles from the...

Most helpful critical review

The lemon flavour was overpowering and the other vegetables couldn't compete for the flavours. It does definitely need the olives, though.

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HOLY MOLY!! This is an incredible salad! So fresh, it is very refreshing!! I made it as per instructions except minus the onion since I didn't have a red onion on hand and I am 45 miles from the...

I made this to take to work for lunch. It's good on its own or with lettuce, which I did to make it a meal. I really like the lemon flavor. I don't care too much for chilled tomatoes, so next...

YUMMY!!!! My 11 year old daughter and I just finished making this, and we could not stop "tasting" the warm salad waiting to go in the fridge. I did not have cilantro, though I am sure it would ...

Good recipe and fully enjoyed. NOTE: You MUST rinse your dried lentils very well before using.

I used double the amount of water as lentils, so I didn't have to drain anything, and used a yellow onion instead of the red variety. Great tasting salad! I'll be making this again.

Aptly named, this colorful lentil salad is indeed refreshing and delicious. I used quartered cherry tomatoes because that is what I had available and I did not bother with the hard boiled eggs....

This is a nice change of pace. I did not have a green chili, so I used 3 shakes of tabasco sauce, otherwise I made it as written. I will make again, it would be good to take to a picnic.

This beautiful dish has excellent texture, but i found it in need of a punch of flavor. Increasing the heat with a jalapeno pepper, adding more fresh herbs, or increasing lemon juice might help....

Such an awesome recipe - thank you for sharing!! Lentils were finished in 15 minutes FYI and I cooked them in chicken bouillon. I just made it and between me and my hubby it is now almost gone s...