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

Boil the lentils in enough water to cover plus 2 inches until soft, about 20 minutes.

Drain and rinse under cool water.

Make quick pickled red onions. The longer they sit, the more delicious.

Make dressing by combining ingredients in a blender.

Puree until smooth. If it is too thick add 1/4 cup water to make it pourable.

In a bowl, add kale and a few drops olive oil and massage for a minute to soften the leaves.

Then add the other ingredients.

Toss well, then top with apricots and pepitas.

Roasted butternut squash lentil salad with juicy grapes and crunchy pecans all served over a bed of arugula. Drizzled this gorgeous winter salad with a creamy tahini dressing for the best flavor combo! Full of texture, comforting, and perfect for your holiday table.

Winter Roasted Butternut Squash Black Lentil Salad with Grapes + Arugula

For the butternut squash:

butternut squash (from about 2 1/2 pounds butternut squash)

coconut oil, melted

brown sugar (or coconut sugar)

chili powder

salt (plus more, to taste)

For the lentils:

dry black lentils

For the dressing:

garlic powder

lemon juice

salt and pepper, to taste

For the salad:

arugula

pecan halves

Preheat oven to 350 degrees F. In a small bowl, mix together melted coconut oil, garlic, brown sugar, chili powder, salt and pepper. Place cubed butternut squash on baking sheet and drizzle coconut oil mixture on top. Toss to evenly coat the butternut squash with oil and spices. Spread butternut cubes evenly around pan and roast for 25-35 minutes until squash is fork tender.

While your butternut squash is roasting, make your black lentils. Bring water and salt to a boil and stir in lentils. Bring lentils to a boil, then reduce heat to low and let simmer uncovered for 20-25 minutes until cooked and tender but not falling apart. Drain excess water and rinse cooked lentils with cold water.

Next, make your dressing. In a small bowl mix together tahini, maple syrup, garlic powder, lemon juice, and water. Mix until it resembles a dressing. Add a little more water to thin out for a drizzle, if necessary.

Assemble your salad. Place arugula down on a platter, top with black lentils, roasted butternut squash, sliced grapes and pecans. Drizzle lightly with tahini dressing, then top with pecans. No need to toss together, just serve as is and allow everyone to dig in and serve themselves with salad tongs/servers. Enjoy! Salad can be enjoyed warm or cold. Serves 6-8.

Black lentils, summer peaches, cherry tomatoes, and sumac onions dressed in a blender basil vinaigrette. The vinaigrette alone is worth making. Ready in 40 minutes.

Black Lentil Salad with Peaches, Tomatoes &amp; Fresh Basil Vinaigrette

red onion,

sumac

white balsamic vinegar

salt,

black lentils

basil

shallot,

salt and pepper,

agave nectar/maple syrup

½ teaspoon Tamari soy sauce

peaches,

cherry tomatoes, halved

basil leaves, sliced

pine nuts

feta,

Make the sumac onions. In a small bowl, combine the sliced red onion, sumac, white balsamic vinegar, olive oil, and salt. Toss to combine and set aside in the fridge while you prep the rest of the salad.

Fill a saucepan with the water and bring it to a boil on the stove. Add the lentils and simmer until they are just starting to soften, about 18-20 minutes. You still want a bit of bite. Drain and set aside.

Make the basil vinaigrette. In an upright blender, combine the basil, shallot, salt, pepper, white balsamic vinegar, water, agave nectar, Tamari, and olive oil. Blend on high until completely smooth. Set aside.

Assemble the salad. Place the lentils in a mixing bowl and toss with half of the basil vinaigrette, salt, pepper, half of the sumac onions, half of the peaches, half of the cherry tomatoes, and half of the basil. Transfer this mixture to your serving platter and spread it out. To the top, add the remaining diced peaches, cherry tomatoes, basil, and drizzles of the remaining vinaigrette.

Garnish the top with the pine nuts and vegan feta (if using). Enjoy!

been waiting to make this since last summer &amp; it was worth the wait!

This was way better than it had any business being! I used canned brown lentils because I had them in my cupboard and added garden kale and it was still amazing.

The basil vinaigrette was the star for me! I had some left over and loved putting it on everything throughout the week. I ended up blending some spinach into the dressing as well which gave it an even deeper green color and nutrient boost. Homemade feta from tofu for extra protein and added some sourdough croutons to make this is a great weeknight dinner that comes together quickly. Beautiful work as always!

Really delicious! Only had green lentils at home but I thought it came out great!

This was phenomenal!  I am only sad that I won’t have access to in season peaches much longer and I want to make this again and again.  I felt lazy and didn’t toast the pine nuts, yet still delicious.  I was out of agave and maple, and it was still good.. I can only imagine how much better it will be next time.  I didn’t use any cheese and didn’t miss it.  

Any tips on how to winterize this?

It was an accident I found out beans an peaches work so well together

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The most viewed black lentil salad recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine