black lentil salad

Here's a healthy gluten-free lentil side salad for the summer. It has Mediterranean flavors with cucumbers, feta, spinach and red pepper. I used black lentils, but French Green lentils would also work great.

mediterranean black lentil salad

dry black lentils, sorted

spinach

parsley

cucumber

red bell pepper

walnut balsamic vinaigrette

feta cheese

salt

pepper

Place lentils in a medium saucepan. Generously cover lentils with cold water and bring to a simmer over high heat. Reduce heat to medium-low to maintain a steady simmer, and cook until just tender, 20 to 26 minutes. Drain and rinse under cool running water. Transfer the lentils to a large mixing bowl.

Add spinach, parsley, cucumber, bell pepper, vinaigrette, feta, salt and pepper and toss to coat. Serve immediately or chill.

Black lentils and walnut go so good together - this was amazing!

Love everything about this! Looks so fresh and delicious!

This sounds so tasty. For some reason I struggle with cooking lentils - they never get quite as tender as I would prefer.

I adored lentils and this salad was a terrific, delicious way to enjoy them!! This was perfect for my lunches last week!

I always forget about black lentils, I cannot wait to try this!

My husband loves this! And I love that it is so easy to make!

Very good, easy, and flexible. I have made it several times. It is excellent as is but you can also make substitutions using what is in season or items that need to be used up. Since it's summer and my garden has been exploding, I have been using at least 2x's as many veggies as listed. The version I am eating right now has the addition of corn, kale instead of spinach, and 2x's as much peppers and cucumbers. Great recipe!

We really enjoyed this salad!  It was tasty and beluga lentils are wonderful.  I used baby kale instead of spinach and we liked that change.

This striking salad is made with black beluga lentils, chopped kale, and pomegranate arils for a festive color scheme. It&#039;s finished with creamy goat cheese and a simple red wine vinaigrette. Serve this delicious salad for a holiday lunch or dinner!

Black Lentil Salad with Kale and Pomegranate

black lentils (or 2 x 15-ounce cans, drained and rinsed)

lacinato kale (can sub curly kale)

pomegranate arils

goat cheese crumbles (more to taste)

onion

olive oil

tbsp red wine vinegar

maple syrup (can sub honey)

Dijon mustard

If you are using dry lentils instead of canned, cook them according to package instructions to yield ~3.5 cups.

Combine the black lentils, chopped kale, and pomegranate arils in a large bowl. In a separate bowl, whisk together the minced red onion, olive oil, red wine vinegar, maple syrup, and Dijon mustard. Pour the dressing over the salad, and toss until coated. Sprinkle in the goat cheese crumbles and gently mix until combined. Enjoy!

The BEST Lentil Salad infused with Moroccan Spices, this healthy vegan lentil salad can be made ahead and keeps for 4 days, perfect for healthy midweek lunches!

Moroccan Lentil Salad

red onion

lentils

celery, chopped

dried apricots, chopped

almonds, chopped or slivered, toasted

cilantro

orange

honey

red wine vinegar, vinegar

garlic cloves, finely minced (use a garlic press)

salt, more to taste

cumin

cinnamon

cloves

pinch or two chili flakes (optional, but good)

Cook lentils according to package directions (see notes, feel free to do ahead)

If sensitive to onions, chop and place in a bowlful of cold, salted water.

Place lentils, celery, apricots, almonds, drained onions, herbs and orange zest in a large bowl. Squeeze with the orange juice.

Mix dressing ingredients into the bowl. If using honey, mix dressing ingredients separately (easier). Toss with salad ingredients.  

Taste, adjust salt and add chili flakes if you like. I usually add a little more salt after this sits a while.

This recipe is delicious. I used very little oil and kept everything else the same. Will be a regular meal for sure. Would this recipe freeze well?

https://content.jwplatform.com/videos/hPRtsJBZ.mp4

Moroccan Lentil Salad infused with fragrant spices, crunchy celery, toasted almonds, dried apricots and loads of fresh herbs- a healthy vegan salad that can be made ahead- perfect for midweek lunches. Video. 

Moroccan Lentil Salad Video 

Nutty roasted broccoli and tender black lentils make this vegan broccoli lentil salad stick-to-your-ribs satisfying without feeling too heavy. Paired with fresh kale, roasted bell peppers, parsley, sun-dried tomatoes, and sweet apricots, it can work as a side salad, but definitely eats more like a main meal. The peppery tahini dressing gives it body and makes it extra filling. Perfect for meal prepping, taking along to a summer party, and noshing on all summer long!

Roasted Broccoli Lentil Salad

kale (chopped)

baby bell peppers

(dried black lentils)

sundried tomatoes (julienned)

apricots (julienned)

pepitas

broccoli

Salt and pepper

maple syrup

tbsp white balsamic vinegar

salt and pepper

tahini

water

roasted peppers

garlic

lemon (juiced)

Preheat oven to 400.

Place broccoli, olive oil, salt and pepper on a sheet pan and roast for 20 minutes. Let cool.

On an oven safe pan (you can put with the broccoli if you want) roast the whole baby bell peppers for 20 minutes. Once soft, let cool enough to handle and then seed and stem. Then chop small

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Top 4 black lentil salad recipes from across the web

The most viewed black lentil salad recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

mediterranean black lentil salad

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The most viewed black lentil salad recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine