Description
Packed with wholesome ingredients and bursting with flavors, this Easy Lentil Salad is not only delicious, but also incredibly nutritious. The maple lemon vinaigrette is a delightful combination of sweet, tangy, and savory flavors that elevates the taste of the lentil salad to a new level.
Ingredients
Units
Scale
- 1 cup dried green or brown lentils
- 1/2 teaspoon salt
- 1 bay leaf
- 2 cups chicken or vegetable stock
- 2 cups water
- 3/4 cup diced cherry tomatoes
- 1/2 cup diced cucumbers
- 1/4 cup minced red onion
- 1/4 orange bell pepper
- 1/4 yellow bell pepper
- 1/3 – 1/2 cup Kalamata olives, halved
- 1/4 cup crumbled feta cheese
- 2 tablespoons pepitas, optional
- 2 tablespoons fresh chopped parsley, plus more for garnish
- 4 mint leaves, chopped, plus more for garnish
FOR THE LEMON MAPLE VINAIGRETTE:
- juice of two lemons
- 4–ounces olive oil
- 1 garlic clove, minced
- 2 tablespoons apple cider vinegar
- 2 tablespoons maple syrup
- 2 tablespoons Dijon mustard
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1 teaspoon dried oregano
Instructions
- Rinse the lentils in a mesh strainer. Pick out and discard any unusual looking lentils.
- Add to a pot with the salt, bay leaf, chicken stock and water. Mix.
- Bring to just under a boil. Reduce heat to a low simmer.
- Cover. Simmer for about 20 minutes, or until the lentils are tender (not mushy or overcooked).
- While the lentils are cooking, prep the remaining ingredients.
- In a large mason jar, combine all of the ingredients for the lemon maple dressing. Using an immersion blender, or shake vigorously, until emulsified.
- Once the lentils are cooked, transfer to a mesh strainer to drain the liquid. Allow to cool.
- In a large bowl, combine all of the salad ingredients, including the lentils.
- Dress the salad to your preference. Toss to coat.
- Taste for salt.
- Garnish with freshly cracked black pepper, fresh chopped parsley and mint.
- ENJOY!
Notes
- Use green or brown lentils—they hold their shape best for salad.
- Simmer lentils just until tender to avoid mushiness (about 20 minutes).
- Rinse and sort lentils before cooking to remove any debris.
- Let lentils cool completely before mixing with veggies and dressing.
- The lemon maple vinaigrette can be made in advance and stored for up to 1 week.
- Shake or blend the vinaigrette well to emulsify before using.
- Swap vegetable stock for chicken stock to keep it vegetarian or vegan.
- Substitute goat cheese or omit cheese entirely for dairy-free version.
- Add-ins like olives, bell peppers, or chickpeas work well for variation.
- Store leftovers in an airtight container in the fridge for up to 3 days.
- Refresh with a splash of vinaigrette before serving if salad seems dry.
- Serve chilled or at room temperature—perfect for make-ahead meals or potlucks.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Salad, Side dish, Lunch
- Method: Easy
- Cuisine: American