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This Lentil Salad is fresh, flavorful, and incredibly satisfying. With tender lentils, a zesty Dijon vinaigrette, and simple toppings, it’s a quick and delicious meal you’ll want to make on repeat.
Why You’ll Love This Recipe
- High in Protein: Lentils provide a hearty, plant-based source of protein.
- Quick and Simple: Made with basic ingredients and ready in about 30 minutes.
- Easy to Customize: Add vegetables, herbs, or cheese to suit your taste.
- Budget-Friendly: A nutritious and affordable meal option.
- Great Warm or Cold: Enjoy it fresh off the stove or chilled from the fridge.
What I love most about this lentil salad is how fresh and satisfying it feels with every bite. The tangy dressing soaks into the warm lentils, and when paired with creamy avocado and juicy tomatoes, it becomes something really special. It’s the kind of simple, wholesome meal I turn to again and again.
If you’re looking for more single serving salads, try the Roasted Vegetable Salad, Caponata, Spinach and Orzo Salad, or Sweet Potato and Black Bean Salad.
Featured Comment
“This salad is fabulous. I have made 3 times in 2 weeks. I love it as is!”
– Rebecca
Ingredients
If you have any ingredients leftover from this lentil salad recipe, check out our Leftover Ingredients Recipe Finder.
- Lentils: Use brown lentils—they cook in about 20 minutes and hold their shape well. Green lentils also work but take a bit longer. Avoid red or orange lentils, which break down when cooked.
- Onion and Garlic: Finely chopped onion and garlic add essential flavor. Don’t skip them.
- Seasonings: Dried thyme, salt, and black pepper keep the seasoning simple and flavorful.
- Olive Oil: Extra virgin olive oil adds rich, robust flavor. A lighter olive oil can be used if preferred.
- Red Wine Vinegar and Dijon Mustard: Add tang and brightness to the salad.
- Lettuce: Use your favorite greens—romaine, arugula, spinach, or iceberg all work well.
- Tomatoes and Avocado: These add freshness and creamy texture to the salad.
Recipe Variations
Customize your lentil salad with these easy additions:
- Mediterranean Style: Add crumbled feta, kalamata olives, chopped red onion, and cucumber.
- With Roasted Vegetables: Mix in roasted bell peppers, zucchini, or eggplant for added depth and natural sweetness.
- Sweet and Crunchy: Toss in dried cranberries or chopped apples for a touch of sweetness and texture.
- With Nuts: Add toasted almonds, walnuts, or pine nuts for crunch and a nutty flavor boost.
How To Make A Lentil Salad
See the recipe card below for ingredient amounts and detailed instructions.
- Cook the Lentils:
In a pot, combine lentils, water, chopped onion, garlic, dried thyme, and a pinch of salt. Bring to a boil, then reduce the heat and simmer for about 20 minutes, or until the lentils are tender. Drain and let cool.
2. Make the Dressing:
In a small bowl, whisk together olive oil, red wine vinegar, Dijon mustard, salt, and pepper.
3. Dress the Lentils:
Pour the dressing over the cooled lentils and toss gently to coat.
4. Assemble the Salad:
Layer salad greens on a plate. Top with the dressed lentils, then add halved tomatoes and avocado slices.
Expert Tips
- Rinse Lentils: Always rinse lentils and remove any debris before cooking.
- Cool Before Assembling: Let lentils cool before mixing with greens to keep the salad crisp.
- Adjust the Dressing: Taste and tweak the vinegar or mustard to suit your preference.
- Add Avocado Last: Slice and add avocado just before serving to prevent browning.
- Season Well: Season the lentils and dressing separately for better flavor.
- Customize It: Try adding nuts, crumbled cheese, or fresh herbs for variety.
Serving Suggestions
This lentil salad makes a great side dish or light main—try pairing it with one of these favorites:
Frequently Asked Questions
Yes, you can prepare the lentils and dressing in advance. Add the avocado and greens just before serving.
Store the dressed lentils in an airtight container in the fridge for up to 3 days. Keep the lettuce and avocado separate until ready to serve.
Yes, baked chicken, hard-boiled eggs, or canned tuna are great additions.
Ways To Use Leftover Ingredients
If you have any ingredients leftover from this recipe, check out our Leftover Ingredients Recipe Finder or you might like to consider using them in any of these single serving and small batch recipes:
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
Equipment
Ingredients
- ¼ cup brown lentils
- 1 cup water
- ⅛ cup chopped onions
- 1 clove garlic -minced
- 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 (Use your favorite greens—romaine, arugula, spinach, or iceberg all work well.)
- 6 cherry or grape tomatoes -sliced in half
- 1 small avocado -sliced
Instructions
Cook the Lentils
- In a small saucepan, combine lentils, water, chopped onion, minced garlic, thyme, and salt.
- Bring to a boil over medium-high heat, then reduce to low and simmer for about 20 minutes.
- Drain any excess water and let the lentils cool.
Make the Dressing
- In a small bowl, whisk together olive oil, red wine vinegar, Dijon mustard, salt, and pepper.
- Pour the dressing over the cooled lentils and toss to coat.
Assemble the Salad
- Place lettuce on a plate.
- Top with the dressed lentils, then add halved tomatoes and avocado slices.
Notes
- Rinse Lentils: Always rinse lentils and remove any debris before cooking.
- Cool Before Assembling: Let lentils cool before mixing with greens to keep the salad crisp.
- Adjust the Dressing: Taste and tweak the vinegar or mustard to suit your preference.
- Add Avocado Last: Slice and add avocado just before serving to prevent browning.
- Season Well: Season the lentils and dressing separately for better flavor.
- Customize It: Try adding nuts, crumbled cheese, or fresh herbs for variety.
Nutrition
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.
What can you use in place of avocados? I love them but have developed an allergy. So no more avocado for me. 🙁
Hi Doris,
You can leave out the avocados. The salad will still be incredibly delicious.
Wondering about serving sizes, the recipe says 4 servings, but you divide th greens into 2 plates?
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!
Joanie
I love lentils and this looks perfect to make ahead for lunch at work!
Mmm lentils and avocados! Looks so good!
I’m with you! I love to come up with recipes that are inspired by my travels! Makes me feel like I’m traveling all over again! haha ooo and London <3 haven't been there in years!
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!
You are too kind. Thank you Kacey, it’s one of my favorite salads at the moment 🙂
I love lentils! This salad sounds wonderful and you’ve dressed it up so beautifully!
Thank you, Kimberly.
I just bought avocados! I know exactly what I’m going to do with them! Yummy!
I think I could use avocados in just about anything 🙂 Thanks, Amy!
What a perfectly healthy salad!!
Totally, Amanda. Healthy and low calorie too.
This is such a simple recipe that looks so wonderful
Thanks, Becky!