It is vegan, naturally gluten-free and works well for meal prep, as a side salad or main. In this lentil salad, tender green lentils, tomatoes, cucumbers, peppers herbs and grapes (yes, grapes!) are tossed in a fresh lemon, garlic and mustard vinaigrette. It is full of flavour yet remains light and the ingredients are wholesome and nutritious. Serve it warm or chilled depending on the season. I usually have this lentil salad, Chickpea salad with Avocado Dressing and White Bean Panzanella on rotation in the summer months. They all have added protein thanks to the legumes added. For fresh salads with more carbohydrate, I tend to go for Instant Pot Greek Potato Salad.
Why you will love this Green Lentil Salad
Suitable for vegetarians and easy to make vegan with simple substitutes
Packed with plant based protein and low carb
High in fiber and filling
Naturally gluten-free
Suitable for meal preps
Perfect as a side dish or as a main
Quick prep time as there is no need to soak lentils before cooking
Lentil Salad Ingredients
Full ingredients with measurements are available in the recipe card below at the end of this post Green lentils or French lentils cooked in a pan or instant pot. Alternatively, use tinned green lentils. Use leftover uncooked lentils in this Vegetarian Instant Pot Bean Soup or Lentil Soup Cherry tomatoes or salad tomatoes (you may add yellow tomatoes for colours) Bell pepper– I have used a red pepper as it has sweetness compared to green. You can also use yellow or orange bell peppers. Red onion – either chopped or slices of red onion work great Cucumber – I have used English cucumber. I did not peel or de-seed. Grapes – I have used white grapes which lend a sweetness to the salad. You can also use red grapes. Leave out if you do not Fresh herbs – Parsley, fresh basil, fresh mint all work wonders. You can also just use one of the three if you cannot get hold of them all Dressing: Lemon Juice and lemon zest Extra virgin olive oil Salt and black pepper to taste Maple syrup – the maple syrup adds a hum of sweetness but if you want to reduce the carb content, omit completely. Mustard – use either whole grain or dijon mustard Garlic – either grated or minced garlic cloves Optional extras: Feta Cheese – feta or salad cheese adds a saltiness to the salad which is so nice! Kalamata olives Vegetable broth – cook the lentils in a veggie broth for extra flavour. Another option is to add bay leaf to the water. Pepperoncini peppers to add heat For variation of the dressing, you may want to try this Wagamama Katsu Salad Dressing which has an Asian twist.
How to cook green lentils in Instant Pot
Wash the French lentils/green lentils under clean running water. Tip the lentils into the inner pot of the Instant Pot Add water so that it covers the lentils 1 inch above Close the lid and select High Pressure for 1 minute. Quick release the steam then drain the lentils. Note that you may need to adjust this time based on the quality and brand of lentils you use.
Cooked lentils stovetop method
Bring water to a boil in a saucepan. Add washed lentils and cook according to packet instructions or simmer until lentils are just tender. You can check by squashing a lentil between your thumb and finger. If you cook the lentils too soft, they will become mushy when tossed. Drain the green lentils and leave aside.
How to make Lentil Salad
While the lentils are cooking… In a large bowl, toss the drained lentils and the salad veggies with the dressing to coat evenly Serve immediately once the salad is dressed.
Serving Suggestion
Lentil salad can be a delicious and nutritious dish on its own, but if you’re looking to serve it as part of a larger meal or want some complementary flavours and textures, here are a few ideas: Bread or Pita: Serve the lentil salad with warm, crusty bread, pita bread or focaccia. This adds a nice texture and makes it more filling. I love this Red Grape and Rosemary Focaccia. Soups: If serving in the autumn or winter months, soups are a wonderful pairing for lentil salad. I love this Butternut Squash and Cannellini Bean Soup or this African Peanut Soup. Vegetables: Roasted vegetables like carrots, air fryer baked sweet potato, zucchini, air fryer cauliflower or aubergines make a great accompaniment to lentil salad. Leafy Greens: Add some freshness to your plate by serving the lentil salad on a bed of mixed greens or arugula (rocket). The combination of the hearty lentils and the crisp greens works really well.
Storage
Store leftover lentil salad in the fridge in an airtight container. It will keep well for 1 day after which it was loose its freshness. If storing for later – do not add the dressing but keep them separate. This prevents the veggies from becoming soggy. The salad can stay fresh for 3 days if stored this way. I do not recommend freezing lentil salad.
Other Vegetarian Salad Recipes
Instant Pot Orzo Salad Indian Chickpea Salad Mango, Avocado and Black Bean Salad Best Pesto Potato Salad Watermelon Mint Mojito Salad Peanut Noodle Salad Israeli Salad As always if you make this recipe, be sure to leave me a comment, rate this recipe and tag me on Instagram @jcookingodyssey or #jcookingodyssey. I love seeing all your photos of my recipe recreations! Don’t forget to follow me on social media using the buttons below – I can’t wait to see you all there!
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