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Cold Lentil Salad

Rated as 4.39 out of 5 Stars

"This lentil salad is very simple and yet very tasty. It is perfect for picnics and summer gatherings. If you grow fresh herbs and tomatoes, it will come out even better. It is appropriate for vegan, gluten-free, and generally healthy eating."
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1 h servings 183
Original recipe yields 12 servings


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  1. Preheat oven to 400 degrees F (200 degrees C).
  2. Peel outer skins from garlic bulbs and cut about 1/4 inch from the top of each bulb to expose cloves; place each bulb onto a piece of aluminum foil, drizzle each with about 1/2 teaspoon olive oil, and wrap garlic bulbs in the foil. Place wrapped bulbs into a baking dish.
  3. Bake garlic in the preheated oven until soft, about 30 minutes. Let bulbs cool.
  4. Place lentils into a 5-quart pot and cover with water; bring to a boil. Reduce heat to medium-low and simmer until lentils are tender but not mushy, about 15 minutes; stir occasionally. Drain lentils in a fine-mesh strainer and rinse with cold water to cool; drain again.
  5. Break garlic bulbs apart and squeeze cloves to release cooked garlic. Place garlic into a large salad bowl and add grape tomatoes, parsley, and green onions. Whisk balsamic vinegar with 1/4 cup olive oil, salt, and black pepper in a small bowl. Fold lentils into tomato mixture and pour dressing over salad; gently toss to coat. Keep refrigerated until serving time.

Nutrition Facts

Per Serving: 183 calories; 5.5 25.7 9.8 0 28 Full nutrition

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Read all reviews 13
  1. 18 Ratings

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Most helpful positive review

I tried this on a whim when the hubster wasn't home. It was great! Very satisfying; very easy. I added some feta cheese just because I had some, and it blended in well.

Most helpful critical review

Not bad but not worth repeating

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Least positive

I tried this on a whim when the hubster wasn't home. It was great! Very satisfying; very easy. I added some feta cheese just because I had some, and it blended in well.

Followed directions exactly and loved the combination of flavors. Excellent as a side or a vegan main dish.

I make a variety of lentil salad.The roasted garlic was what made this one stand out ! Followed as is except that my lentils took 20 minutes to cook.

This was my first time making lentils. Never a big fan as a kid but this was light and very satisfying. I doubled the green onions - we like tangy onion here! Also added feta cheese crumbles t...

Excellent flavor. Tastes better after it sat the next day. I love the roasted garlic flavor. I will make it & serve it again.

it was pretty good, I used a white balsamic vinegar, it made the dish "prettier" I also added some chopped fresh thyme, and oregano.

I like a sharper garlic bite, so in addition to the roasted garlic I added three minced cloves to the salad and it came out fantastic! Definitely will make this again!

I was looking for a salad to serve at a Christmas party for guests who needed gluten-free food, and decided to give this recipe a try. This salad was a huge hit! It was the perfect blend of red ...

I had never made lentils before, and I think the recipe is great, but I realized I just don't like lentils. My husband who hates them actually liked them this way, so it's definitely a great re...