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.

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

How to make lentil salad

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.

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.

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.

More healthy salad recipes
Meal prep tools
- Grab some glass meal prep bowls to pack up your weekly lunches.
- You could also store this salad in mason jars instead.

Best Lentil Salad Recipe
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
Instructions
- Cook lentils in 3 cups of water in a pot on the stove until liquid has absorbed and lentils are fully cooked, about 20 minutes. This can be done up to 2 days in advance, or you can use drained and rinsed canned lentils to skip ahead.
- Meanwhile, prepare veggies and toss other ingredients together in a large bowl. When lentils are done cooking, let cool for 1 hour then toss with remaining ingredients.
- Let sit for at least 1 hour to let the flavours combine, then serve and enjoy!
Comments & Reviews
Tara says
Oh.My.Goodness. This lentil salad is delicious!!! And easier than anticipated with the prep steps! I decided to have this for a no cooking supper last night after all. Too hot & tired. So this came to the rescue! ššš
The Girl on Danforth says
Fantastic easy recipe with amazing results. I did add some extra veggies (one extra carrot as mine were small, a 3rd celery stalk, might have made a bit extra dressing š ) I was low on lentils so threw in about a half cup of leftover brown rice to make up for… These salads usually taste better the next day, though I cannot stop eating this before packing up. Thank you!!
Taylor Stinson says
I’m so happy you enjoyed!! And love the name hahaha, amazing!