A perfect summer salad to share with friends and family over a picnic or for dinner. This whole food lentil salad recipe is super easy to make, plus it's vegan-friendly!

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Recipe Summary

prep:
40 mins
cook:
20 mins
additional:
30 mins
total:
1 hr 30 mins
Servings:
4
Yield:
4 cups
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 425 degrees F (220 degrees C).

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  • Toss red pepper halves with 1 tablespoon of olive oil. Place them on a baking sheet and roast until the peppers are very soft and crisp at the edges, about 20 minutes. Allow peppers to cool, then dice into 1/4-inch cubes. Set aside in a large mixing bowl.

  • Combine lentils and cold water in a saucepan and bring to a boil over high heat. Reduce the heat to low, add a pinch of salt, and simmer, covered, until the lentils are just tender to the bite, about 20 minutes. Remove from heat, drain, and cool. Transfer cooled lentils to the mixing bowl.

  • Gently mix in the onion, celery, carrots, and parsley. Add 1/2 teaspoon sea salt and freshly ground pepper.

  • Combine the Dijon mustard, chopped shallots, 1/2 teaspoon sea salt, lemon juice, white wine vinegar, and balsamic vinegar in a blender. Blend on High for 10 seconds. Gradually add olive oil and blend again until the dressing is fully emulsified and smooth. Pour 1/2 cup dressing over lentils and stir gently with a wooden spoon. Taste the salad and add remaining dressing if desired.

Nutrition Facts

480 calories; protein 12g; carbohydrates 37.5g; fat 32.2g; sodium 673mg. Full Nutrition
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Reviews (20)

Read More Reviews

Most helpful positive review

Rating: 5 stars
05/03/2013
Excellent recipe! Didn't have white wine vinegar so I used red wine vinegar. Will make this again!!! Thank ou for an excellent recipe!!!! Read More
(10)

Most helpful critical review

Rating: 3 stars
05/11/2013
Loeved everything that went into it and it was so pretty and colorful but the flavors just didn't make it for me. Read More
26 Ratings
  • 5 star values: 19
  • 4 star values: 6
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
05/03/2013
Excellent recipe! Didn't have white wine vinegar so I used red wine vinegar. Will make this again!!! Thank ou for an excellent recipe!!!! Read More
(10)
Rating: 4 stars
07/29/2012
This was great and very easy. I omitted the onion (allergy problem) added some barley and cut down on the olive oil. I also used marinated red peppers to save time. Read More
(7)
Rating: 5 stars
04/24/2013
Im always finding something new to try especially lunch entrees. I really love this salad (but you really gotta love lentils) combo especially the vinaigrette. I just added a tad bit more salt to taste and used rice vinegar instead of white wine vinegar (did not have any). Oh yeah I didnt have carrots either. Read More
(5)
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Rating: 5 stars
09/02/2013
OMG! This is the best salad. I made it exactly according to recipe and it came out perfect. I doubled the recipe and it is not going to last long. We couldn't stop eating it. It is so healthy and nutritious all you need to do is add some rolls or biscuits and you have a complete meal. If you love tabbouleh or middle eastern foods this will soon become an instant favorite. Read More
(5)
Rating: 5 stars
08/26/2013
Delicious! Made exactly according to the recipe. Think I might use 1/4 cup more lentils next time & perhaps a touch of cumin for more of a Mediterranean flavor. But wonderful as is. Thanks! Read More
(3)
Rating: 4 stars
10/11/2013
This was very tasty! I only made and used 1/2 the dressing. Nice mix of complex layered flavors. Will make again for sure. Read More
(2)
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Rating: 5 stars
09/11/2013
I made this recipe exactly as written with the exception of using small red lentils. The recipe is superb except for one thing--the hard carrots ruined the overall texture. I recommend either parboiling the carrots or coarsely grating them which I plan to do next time I make it. Read More
(2)
Rating: 5 stars
03/13/2015
Super yummy and healthy to boot! I adapted the ingredients based on my pantry contents and used apple cider vinegar dried parsley and limes. I added some garlic and roasted green pepper in addition to the red pepper. I used canned lentils which made this a very quick and easy recipe. This is is definitely a keeper and will become a regular edition to future meals! Read More
(2)
Rating: 5 stars
08/07/2014
This is delicious. The only change I made was using water chestnuts instead of celery. I also used roasted red peppers from a jar which saves time. I loved it! Read More
(1)
Rating: 3 stars
05/11/2013
Loeved everything that went into it and it was so pretty and colorful but the flavors just didn't make it for me. Read More
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