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.
This lentil salad is inspired by a lentil avocado salad I enjoyed at Le Pain Quotidien in Newport Beach, California recently. I loved it so much, I wanted to recreate a version at home.
Why This Recipe Works
- Lentil salad is hearty and filled with flavor. Lentils are briefly cooked on the stove, drained and cooled and then tossed in a simple but flavorful vinaigrette. The lentils are spooned over a bed of salad greens, topped with tomatoes and slices of avocados. A delicious, easy to make salad.
- Lentils are rich in fiber, protein, iron, and folate.
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Ingredient Notes
- Lentils: I recommend using brown lentils. Brown lentils take only about 20 minutes to cook in boiling water. Green lentils take longer to cook than brown lentils. Red and orange lentils will not hold their shape when they are cooked.
- Onions and garlic: Finely chopped onions and garlic add quite a lot of flavor to the lentils, definitely don't leave them out.
- Seasonings: Dried thyme, salt, and black pepper
- Olive oil: I use extra virgin olive oil in this lentil salad recipe as well as in every other recipe on One Dish Kitchen that calls for olive oil. Extra virgin olive oil is the least processed form of olive oil. It is an unrefined oil and the highest-quality olive oil you can buy. Because of the way extra virgin olive oil is made, it retains more true olive taste. It also contains more of the vitamins and minerals found in olives. It's my favorite type of olive oil to use but you may use a lighter olive oil instead.
- Red wine vinegar and dijon mustard: These ingredients add flavor.
- Lettuce: Use romaine, arugula, iceberg, or spinach as the base of the salad.
- Tomatoes and avocado: To add to the salad.
How To Make This Recipe
- Cook lentils: Cook the lentils in a small saucepan along with chopped onions, garlic, thyme and salt.
- Drain lentils: Drain the lentils in a colander. In a small bowl, whisk together the oil, vinegar, mustard, salt and pepper.
- Toss lentils with dressing: Place salad greens on a large plate, toss the lentils with the vinaigrette and spoon over the lettuce. Then, top with tomatoes, and avocado slices.
Ways To Use Leftover Ingredients
If you have any ingredients left over from this lentil salad recipe, you might like to consider using them in any of these single serving recipes:
- Lentils: Lentil Stew
- Onions: Vegetable Casserole, Meat Sauce, Pan Fried Okra and Tomatoes
- Garlic: Chicken Cacciatore, Hummus, Baked Beans
- Thyme: Crawfish Etouffee, Irish Stew, Tuna Casserole
- Olive oil: Beef Tacos, Chicken and Dumplings, Baked Chicken Caprese
- Vinegar: Sloppy Joe, Unstuffed Cabbage Rolls
- Dijon Mustard: Creamy Mustard Chicken, Baked Chicken Wings, Roasted Salmon
- Tomatoes: Shrimp Pasta, Caprese Chicken, Ratatouille
- Avocado: Avocado Toast, Cajun Shrimp Tacos, Guacamole
Expert Tips
- Use brown lentils. This type holds its shape well after cooking.
- You can enjoy this salad warm or cold.
- The lentils can be made a day or two in advance and added to the salad when you are ready to enjoy it.
Frequently Asked Questions
Cooked lentils will stay good in the fridge, covered for 1 week.
Brown lentils are the most commonly found lentils and the ones you probably see most often in your grocery store. They have a mild, earthy flavor and hold their shape well after cooking.
Other Single Serving Salad Recipes
- Potato Salad
- Cucumber Salad
- Cobb Salad
- Italian Pasta Salad
- Spinach and Orzo Salad
- Greek Salad
- Taco Salad
- Avocado Salad
- Spinach Antipasto Salad
I use a 1-quart saucepan when I make this lentil avocado salad. For best results, use a pan of similar size.
If you would like additional information about the cooking and baking dishes I use in our “recipes for one”, please visit our FAQ page.
For examples of the dishes used at One Dish Kitchen, please visit our Store page.
RELATED: 20 Single Serving Meatless Recipes
If you’ve tried this lentil salad or any recipe on One Dish Kitchen please let me know how you liked it by rating the recipe and telling me about it in the comment section below.
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Lentil Salad For One
See the post above for expert tips,
FAQs and ways to use leftover ingredients.
Equipment
Ingredients
- ¼ cup brown lentils
- 1 cup water
- ⅛ cup chopped onions
- 1 clove garlic
- ⅛ teaspoon dried thyme
- ⅛ teaspoon kosher salt
For The Dressing
- 1 tablespoon olive oil
- 1 teaspoon red wine vinegar
- ½ teaspoon dijon mustard
- ⅛ teaspoon kosher salt
- ⅛ teaspoon coarsely ground black pepper
For The Salad
- 2 cups salad greens (romaine, spinach, or arugula are wonderful choices)
- 6 cherry or grape tomatoes , sliced in half
- 1 small avocado , sliced
Instructions
- Place the lentils and water in a small 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.
To Make The Dressing
- Whisk together the olive oil, vinegar, mustard, salt, and pepper in a small bowl and pour over the lentils. Toss to coat.
To Assemble The Salad
- Place the lettuce on a plate, top with the cooked lentils, tomatoes and avocado slices.
- Enjoy warm.
Notes
- Use brown lentils. This type holds its shape well after cooking.
- You can enjoy this salad warm or cold.
- The lentils can be made a day or two in advance and added to the salad when you are ready to enjoy it.
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.
Jessica says
Easy to make and so satisfying on a hot summer day!
Ann M. says
Very simple and easy recipe. Especially great for summer days when you don't want to heat up the oven!
Janet says
I love lentils and agree that this is such a simple recipe. Thank you