Small Batch Lentil Salad

Lentil Salad Recipe – easy to make, healthy, and hearty this fresh tasting lentil salad is a delight! Filled with tomatoes, avocados, and topped with a light dijon vinaigrette.

lentil salad with avocados on a plate | one dish kitchen

Many times, the recipes I create are completely inspired by places I visit and foods I’ve eaten. This is totally the case with this flavor-packed lentil salad.

I enjoyed a similar lentil salad at Le Pain Quotidien at beautiful Fashion Island in Newport Beach, California a few months ago.

My husband and I were visiting the area for the week. He had a little business to attend to and I was left to my own devices, i.e shopping and exploring.

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ingredients in a lentil salad | one dish kitchen

What Type Of Lentils Work Best In This Salad Recipe?

I use brown lentils which take only about 20 minutes to cook in boiling water.

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Green lentils take much longer to cook. Red and orange lentils will not hold their shape when cooked.

How To Make A Lentil Salad

Step 1

This lentil salad is a simple one.

I begin with the lentils which I quickly cook on the stove in water.

Lentils cook very quickly and in about 20 minutes they’re perfectly softened and cooked.

Lentil Salad with Avocados | One Dish Kitchen

Step 2

When the lentils have cooled, I drizzle a lovely vinaigrette over the top.

The vinaigrette gives the lentils a wonderfully tangy flavor.

Step 3

I top a bed of arugula with a hefty serving of the lentils, sliced avocados and cherry tomatoes.

An easy and delicious cold lentil salad!


Other Salad Recipes

Cucumber Salad

Cobb Salad

Italian Pasta Salad

Spinach and Orzo Salad

Avocado Salad

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Lentil Avocado Salad Recipe

cold lentil salad | one dish kitchen

Lentil Avocado Salad

Prep Time: 15 minutes
Cook Time: 20 minutes
0 minutes
Total Time: 35 minutes
Course: Salad
Cuisine: Main Dish
Keyword: lentils
Servings: 2 servings
Calories: 398kcal
Author: Joanie Zisk


  • 1 cup brown lentils
  • 4 cups water
  • 1/2 cup onions, chopped
  • 2 cloves garlic , chopped
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon salt


  • 1/4 cup extra virgin olive oil
  • 1 tablespoon red wine vinegar
  • 2 teaspoons dijon mustard
  • pinch salt
  • pinch black pepper


  • 4 cups arugula
  • 1 cup grape or cherry tomatoes , sliced in half
  • 1 avocado , sliced


  • Place the lentils and 4 cups of water in a medium-sized saucepan. Add onions, garlic, thyme and salt and bring to a boil.
  • Lower the heat and simmer for 20 minutes.
  • Drain the lentils and let cool.
  • Whisk together all of the ingredients in a small bowl and pour over cooled lentils.
  • Divide the arugula between two plates.
  • Top with lentils, chopped tomatoes and avocado slices.


Serving: 1serving | Calories: 398kcal | Carbohydrates: 29g | Protein: 27g | Fat: 30g | Saturated Fat: 4g | Sodium: 105mg | Potassium: 1319mg | Fiber: 32g | Sugar: 6g | Vitamin A: 1351IU | Vitamin C: 31mg | Calcium: 150mg | Iron: 8mg
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The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionists’ advice.

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lentil salad recipe | one dish kitchen

15 thoughts on “Small Batch Lentil Salad”

    1. Hi Barb,

      Thanks for catching that! If you’re serving this as a main dish salad, it’s the perfect size for two people. It could easily be a side salad if you’re serving 3-4 people. I’ll make a note of that in the recipe.

      Thanks again!

  1. Kacey @ The Cookie Writer

    Okay, I saw this on social media and fell in love! I love lentils and I love avocados! This is so going to be my summer salad!

  2. Amy @ Little Dairy on the Prairie

    I just bought avocados! I know exactly what I’m going to do with them! Yummy!

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