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Summer Lentil Salad

Rated as 4.5 out of 5 Stars

"Fresh salad great all year round, but especially during the summer served cold."
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1 h 25 m servings 326
Original recipe yields 6 servings


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  1. Combine water and lentils in a pot and bring to a boil; cook at a boil until the lentils are tender but not mushy, 15 to 20 minutes. Drain and rinse with cold water to cool.
  2. Gently toss lentils, celery, and red onion together in a large bowl. Whisk balsamic vinegar, white vinegar, olive oil, and oregano together in separate bowl; drizzle over lentil mixture and toss to coat.
  3. Cover bowl with plastic wrap and refrigerate at least 1 hour, up to 2 days.

Nutrition Facts

Per Serving: 326 calories; 9.9 43.1 17 0 26 Full nutrition

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Two for the price of one: a great salad and also a delicious dressing for any other salad.This is a wonderful recipe! How nice to see a recipe without salt! It's not needed, all the ingredients ...

I liked it but upon tasting it I needed to add some salt. Threw in some diced tomatoes I had on hand. Easy to make and it was a nice side dish to our grilled cheeseburgers this weekend.

Will certainly make it again. I used Italian seasoning instead of just oregano and cucumbers instead of celery.

This salad is absolutely amazing!!!! The only change I made was to use 2 cans of lentils rather than cooking them from scratch.