Name: Best Lentil Salad Recipe
Prep time: 15 min
Cook time: 20 min
Total time: 95 min
Ingredients: 1 cup dry brown or green lentils (rinsed well); 3 cups water; 3 tbsp olive oil; 2 tbsp lemon juice (preferably fresh squeezed); 1 tbsp red wine vinegar (or apple cider vinegar); 2 tsp dijon mustard; 1 clove garlic (minced); 1 tsp salt; 1/4 tsp pepper; 1 small red onion (finely diced); 2 stalks celery (finely diced); 1 red pepper (finely diced); 1 carrot (grated); 1/3 cup parsley (finely chopped)

This is the ultimate lentil salad recipe! It's a plant-based lunch that's super satisfying thanks to the crunchy veggies and lemon dressing.

A bowl of lentil salad with a napkin underneath.

I love a meal prep salad that just gets better and better the longer it sits in the fridge! This lentil salad tastes great whether it's on day one or day five.

Why you'll love this recipe

Vegetarian lunch: It's packed with plant-based protein and tons of veggies.
Delicious dressing: You're going to LOVE the light lemon dressing.

Ingredients and substitutions

Dry lentils – brown or green lentils would both be good.
Olive oil – or another neutral cooking oil like avocado oil.
Lemon juice – fresh lemon juice is best, but bottled lemon juice will work.
Red wine vinegar – apple cider vinegar would be the best substitute here.
Dijon mustard – try using stone-ground mustard instead.
Garlic – use freshly minced or jarred minced garlic.
Red onion – you can substitute for white onion, but it has a milder flavour.
Celery – add more red pepper or carrot in a pinch.
Red pepper – use any colour bell pepper or another veggie like zucchini.
Carrot – swap out for more celery instead.
Parsley – fresh basil or oregano would also be good.

Ingredients for lentil salad: lentils, veggies, lemon, olive oil, dijon mustard, parsley, red wine vinegar, garlic and salt and pepper.

How to make lentil salad

Steps 1 and 2 for making lentil salad: Cook lentils and cut up vegetables.

Step 1: Cook the lentils.

Cook the lentils on the stovetop or in the Instant Pot.

Step 2: Chop the veggies.

Toss all the veggies together in a large bowl.

Steps 3 and 4 for making lentil salad: Toss everything together and let it rest in the fridge for 1 hour before serving.

Step 3: Add the remaining ingredients.

Toss the lentils and veggies with the remaining ingredients.

Step 4: Let the salad sit.

Let the salad sit for at least an hour, then serve.

Recipe tips & variations!

Here are some of my top tips for making the best lentil salad:

Add more veggies: Try sundried tomatoes, cucumber or roasted red peppers.
Up the protein: Throw in some chicken breast or even salmon.
Try different herbs: Swap out the parsley for basil, dill or mint.
Cook in broth: Cook the lentils in vegetable or chicken broth for added flavour.
Add some cheese: Goat cheese or feta cheese would both be yummy.

Frequently asked questions

How do I cook the lentils?

You can boil the lentils on the stovetop for about 20 minutes until the liquid has been fully absorbed or make them in the Instant Pot.

Would brown or red lentils work?

I'd recommend using either brown or green lentils for this salad. Red lentils won't work – they'll get soggy and mushy as they sit in the dressing.

Can I use canned lentils?

Yes! Canned lentils will work, just make sure to drain and rinse them well.

A large glass bowl filled with lentil salad.

What to serve with this dish

Enjoy the salad with some pita bread
Serve with soup or a sandwich for a yummy lunch combo
Serve it as a side dish with Greek hasselback chicken, stuffed zucchini or salmon

How to store

Storage: Keep the salad in airtight containers or mason jars in the fridge for 4-5 days. The salad may taste even better the next day as the flavors have more time to meld.

Best Lentil Salad Recipe

Why you'll love this recipe

Ingredients and substitutions