This healthy Lentil Salad features tender cooked lentils tossed with finely diced carrots, celery, red bell pepper, red onion, fresh parsley, garlic and bright lemon juice. It’s easy to prepare ahead and the flavors improve after a night in the fridge, making it an ideal make-ahead lunch or side dish. The recipe is plant-based, high in fiber and protein, and makes a satisfying, budget-friendly meal.

Lentil Salad

I used to prefer warm lentils in soups and bowls, but cold lentil salads didn’t appeal to me until I tried a prepared version from a health food store. I loved the textures and bright lemony dressing, but not the price. Cooking lentils at home is economical and straightforward, so I developed my own version that’s both simple and flavorful. This salad is easy to customize, travels well for lunches, and stores in the refrigerator for several days.

What is lentil salad made of?

• Lentils: Brown lentils are used here and are cooked with a bay leaf and fresh thyme to add subtle flavor. Green or black lentils also work, and canned lentils are convenient if you’re short on time. If legumes aren’t your preference, try substituting chickpeas, white beans, or a grain like quinoa.
• Vegetables: This version calls for carrots, celery, and red bell pepper for crunch and color. Feel free to swap or add cherry tomatoes, cucumber, baby spinach, or other vegetables you have on hand.
• Onion: Finely diced red onion adds a sharp, crisp bite. Shallots or scallions are fine substitutes.
• Herbs: Fresh parsley brightens the salad. You can substitute basil, mint, or chives if you prefer a different herb profile.
• Dressing: A simple dressing of lemon juice, garlic, olive oil, salt and fresh ground black pepper is mixed directly into the lentils and vegetables—no separate whisking required. If you like, swap lemon juice for red or white wine vinegar for a slightly different acidity.

How to cook lentils for the salad

Lentils are quick-cooking and do not require soaking like many dried beans. Follow these steps to ensure tender but intact lentils:

1. Combine dry lentils with a bay leaf and a few sprigs of fresh thyme in a medium saucepan.
2. Cover the lentils with about 1 inch (2–3 cm) of water. Avoid adding salt to the cooking water, as salted water can lengthen cooking time and toughen the lentils.
3. Bring to a boil, reduce the heat to a gentle simmer, and cook uncovered for about 16–20 minutes, or until the lentils are tender but still hold their shape.
4. Drain the lentils, discard the bay leaf and thyme, and let them cool slightly before combining with the other ingredients.

Meal prep and storage

This lentil salad yields several servings and keeps well in the refrigerator for up to three days. It’s perfect for packed lunches, potlucks, or as a make-ahead side for dinners. Because the lemony dressing soaks into the lentils, the salad often tastes even better the next day. If you prepare cooked lentils ahead of time, plan to use about 3 cups of cooked lentils for this recipe.

Ingredients

• 1 cup dry brown lentils*
• 1 bay leaf
• 2 sprigs fresh thyme
• 1 cup finely diced carrots
• 1/3 cup finely diced celery
• 1/4 cup finely diced red bell pepper
• 1/4 cup finely diced red onion
• 1/4 cup minced fresh parsley
• 1 clove garlic, minced
• 5 tablespoons lemon juice
• 1 tablespoon olive oil
• 1 teaspoon kosher salt (adjust to taste)
• Fresh ground black pepper to taste

Instructions

1. In a medium saucepan, add the dry lentils, bay leaf, and thyme.
2. Add enough water to cover the lentils by about 1 inch (2–3 cm).
3. Bring the water to a boil, reduce the heat to low and simmer uncovered until the lentils are tender but not mushy, about 16–20 minutes.
4. Drain the lentils and discard the bay leaf and thyme.
5. Place the drained lentils in a large mixing bowl. Add the diced carrots, celery, red pepper, red onion, parsley, minced garlic, lemon juice, olive oil, salt and pepper.
6. Toss gently to combine. Serve chilled or at room temperature. The salad can be refrigerated and served over the next few days.

Notes

• Makes approximately 4 1/2 cups of salad.
• If using pre-cooked lentils, use about 3 cups cooked lentils.
• For variety, add chopped cherry tomatoes, cucumber, wilted baby spinach, or crumbled feta (if not keeping it vegan).
• Substitute vinegar (red or white wine vinegar) for part or all of the lemon juice for a different tartness.

Nutrition (per serving)

• Serving size: about 1 scant cup
• Calories: approximately 181 kcal
• Carbohydrates: 29.5 g
• Protein: 10 g
• Fat: 3.5 g
• Fiber: 5.5 g
• Sodium: about 251 mg (depends on salt added)

Recipe tips and variations

This lentil salad is very adaptable. Try swapping parsley for basil or mint, use scallions or shallots instead of red onion, or add a handful of toasted nuts or seeds for crunch. To boost heartiness, serve the salad over a bed of greens, alongside roasted vegetables, or topped with a soft-boiled egg for extra protein.

Other lentil recipes to try

• Lebanese Lentil Soup
• Asparagus and Green Lentils with Poached Egg
• Creamy Lentil Soup
• Lentil Bowls with Avocado and Eggs
• Red Lentil Soup with Spinach

Your feedback helps improve recipes. If you try this Lentil Salad, consider leaving a rating or comment and share any variations you enjoyed.

*If you use canned lentils instead of dry, reduce the lentil amount to approximately 3 cups cooked and omit the bay leaf and thyme used for cooking dry lentils.