20 Flavorful Lentil Salad Recipes Easy

Looking for a quick, healthy, and delicious meal? Lentil salads are your answer! Packed with protein, fiber, and endless flavor possibilities, these hearty bowls are perfect for busy weeknights or meal prep magic. Whether you crave something zesty, herby, or downright cozy, we’ve rounded up 20 irresistible lentil salad recipes that’ll make your taste buds dance. Ready to dig in? Let’s get tossing!

Mediterranean Lentil Salad with Feta and Olives

This bright and hearty salad is packed with protein and tangy Mediterranean flavors—perfect for a light lunch or a vibrant side dish.

Ingredients:

• 1 cup dried green or brown lentils, rinsed
• 3 cups water
• 1/2 tsp salt, plus more to taste
• 1/4 cup extra-virgin olive oil
• 2 tbsp red wine vinegar
• 1 tsp honey
• 1/2 tsp dried oregano
• 1/4 tsp black pepper
• 1 cup diced cucumber
• 1 cup halved cherry tomatoes
• 1/3 cup pitted Kalamata olives, sliced
• 1/4 cup finely chopped red onion
• 1/2 cup crumbled feta cheese
• 2 tbsp chopped fresh parsley

Instructions:

1. In a medium saucepan, combine lentils, water, and 1/2 tsp salt. Bring to a boil, then reduce heat and simmer uncovered for 18–20 minutes until tender but not mushy. Drain and let cool slightly.
2. In a large bowl, whisk together olive oil, red wine vinegar, honey, oregano, and black pepper.
3. Add warm lentils, cucumber, cherry tomatoes, olives, and red onion to the bowl. Toss gently to coat in the dressing.
4. Fold in feta cheese and parsley. Season with additional salt if needed.

The contrast of creamy feta, briny olives, and fresh veggies makes this salad a satisfying bite every time—plus, it gets even better as it sits!

Tip: For extra zing, add a squeeze of lemon juice just before serving.

Spicy Moroccan Lentil Salad with Harissa Dressing

This vibrant lentil salad packs a punch with smoky spices and a tangy harissa dressing—perfect for meal prep or a quick, protein-packed lunch.

Ingredients:

• 1 cup dried green or brown lentils, rinsed
• 2 cups water
• 1/2 tsp salt, divided
• 1/4 cup olive oil
• 2 tbsp lemon juice
• 1 tbsp harissa paste
• 1 tsp ground cumin
• 1/2 tsp smoked paprika
• 1/4 tsp black pepper
• 1 cup cherry tomatoes, halved
• 1/2 cup chopped fresh parsley
• 1/4 cup crumbled feta cheese (optional)

Instructions:

1. In a saucepan, combine lentils, water, and 1/4 tsp salt. Bring to a boil, then reduce heat to low and simmer uncovered for 20–25 minutes until tender but not mushy. Drain any excess water and let cool slightly.
2. In a small bowl, whisk together olive oil, lemon juice, harissa paste, cumin, smoked paprika, black pepper, and remaining 1/4 tsp salt.
3. Toss warm lentils with the dressing, cherry tomatoes, and parsley. Top with feta if using.

The magic here? The warm lentils soak up the spicy-sweet dressing, while the tomatoes add a juicy crunch—no soggy salads here!

Tip: For extra depth, toast the cumin in a dry skillet for 30 seconds before adding it to the dressing.

Roasted Vegetable Lentil Salad with Lemon Tahini Dressing

This hearty salad is packed with smoky roasted veggies, protein-rich lentils, and a creamy, tangy dressing that ties it all together—perfect for meal prep or a vibrant side dish.

Ingredients:

• 1 cup dried green or brown lentils, rinsed
• 2 cups diced sweet potato (½-inch cubes)
• 2 cups chopped Brussels sprouts (halved)
• 1 red bell pepper, sliced
• 3 tbsp olive oil, divided
• 1 tsp smoked paprika
• 1 tsp garlic powder
• ½ tsp salt, plus more to taste
• ¼ cup tahini
• 2 tbsp lemon juice
• 1 tbsp maple syrup
• 2 tbsp water
• ¼ cup chopped fresh parsley

Instructions:

1. Cook lentils: In a saucepan, cover lentils with 3 cups water. Bring to a boil, then reduce heat and simmer for 18–20 minutes until tender. Drain and set aside.
2. Roast veggies: Preheat oven to 425°F. Toss sweet potato, Brussels sprouts, and bell pepper with 2 tbsp olive oil, 1 tsp smoked paprika, 1 tsp garlic powder, and ½ tsp salt. Spread on a baking sheet and roast for 25 minutes, flipping halfway, until caramelized.
3. Make dressing: Whisk together tahini, lemon juice, maple syrup, 1 tbsp olive oil, and 2 tbsp water until smooth. Season with a pinch of salt.
4. Assemble: In a large bowl, combine lentils, roasted veggies, and parsley. Drizzle with dressing and toss gently.

The contrast of crispy roasted veggies, tender lentils, and zesty tahini dressing makes every bite exciting. Bonus: it tastes even better the next day!

Tip: For extra crunch, sprinkle with toasted pepitas or almonds before serving.

Curried Lentil Salad with Mango and Mint

This vibrant Curried Lentil Salad with Mango and Mint is a refreshing twist on protein-packed lentils, with a sweet-spicy kick that’ll make it your new go-to lunch.

• 1 cup dried green or brown lentils, rinsed
• 1 ripe mango, diced (about 1 cup)
• 1/4 cup finely chopped red onion
• 1/4 cup fresh mint leaves, thinly sliced
• 3 tbsp olive oil
• 2 tbsp lime juice
• 1 tbsp honey
• 1 1/2 tsp curry powder
• 1/2 tsp salt
• 1/4 tsp black pepper

1. In a medium saucepan, cover lentils with 3 cups water. Bring to a boil, then reduce heat and simmer uncovered for 18–20 minutes until tender but not mushy. Drain and let cool slightly.
2. In a large bowl, whisk together olive oil, lime juice, honey, curry powder, salt, and black pepper.
3. Add warm lentils, mango, red onion, and mint to the bowl. Gently toss until evenly coated.
4. Let sit for 10 minutes to allow flavors to meld before serving.

The juicy mango and aromatic mint balance the earthy lentils perfectly, while the curry dressing ties it all together with just the right warmth. Tip: For extra crunch, sprinkle with toasted cashews right before serving.

Warm Lentil Salad with Bacon and Balsamic Glaze

This hearty salad is packed with smoky bacon, tender lentils, and a sweet-tangy balsamic glaze—perfect for a cozy weeknight dinner that feels a little fancy.

Ingredients:

• 6 slices thick-cut bacon, chopped
• 1 cup dried green or brown lentils, rinsed
• 2 cups low-sodium chicken broth
• 1 small shallot, finely diced
• 2 tbsp olive oil
• 2 tbsp balsamic vinegar
• 1 tsp Dijon mustard
• 1/2 tsp salt
• 1/4 tsp black pepper
• 3 cups baby spinach
• 2 tbsp crumbled feta cheese (optional)

Instructions:

1. In a large skillet over medium heat, cook bacon until crispy, about 6–8 minutes. Transfer to a paper towel-lined plate, reserving 1 tbsp bacon fat in the pan.
2. In a medium saucepan, combine lentils and chicken broth. Bring to a boil, then reduce heat to low, cover, and simmer for 20 minutes until lentils are tender but not mushy. Drain any excess liquid.
3. Return the skillet with bacon fat to medium heat. Add shallot and sauté for 2 minutes until softened. Whisk in olive oil, balsamic vinegar, Dijon mustard, salt, and pepper.
4. Add cooked lentils and spinach to the skillet, tossing gently until spinach wilts slightly, about 1–2 minutes. Remove from heat.
5. Top with crispy bacon and feta (if using). Drizzle with extra balsamic glaze if desired.

The contrast of creamy lentils, crisp bacon, and that glossy balsamic glaze makes every bite irresistible. Tip: For extra depth, stir in a teaspoon of maple syrup with the dressing!

Greek Lentil Salad with Cucumber and Tomatoes

This bright, herby lentil salad is packed with Mediterranean flavors and comes together in just 20 minutes—perfect for a light lunch or easy side dish.

Ingredients:

• 1 cup dried green or brown lentils, rinsed
• 2 cups diced English cucumber (about 1 medium)
• 1 cup cherry tomatoes, halved
• 1/4 cup finely chopped red onion
• 1/4 cup chopped fresh parsley
• 2 tbsp extra-virgin olive oil
• 2 tbsp red wine vinegar
• 1 tsp dried oregano
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 cup crumbled feta cheese (optional)

Instructions:

1. Cook lentils: In a medium pot, cover lentils with 3 cups water. Bring to a boil, then reduce heat to simmer uncovered for 15–18 minutes until tender but not mushy. Drain and let cool slightly.
2. While lentils cook, combine cucumber, cherry tomatoes, red onion, and parsley in a large bowl.
3. Whisk together olive oil, red wine vinegar, oregano, salt, and black pepper in a small bowl.
4. Add warm lentils to the vegetable mixture, pour dressing over, and toss gently to combine. Sprinkle with feta (if using).

The magic here? The warm lentils soak up the tangy dressing while keeping their shape, creating a satisfying texture against the crisp veggies.

Tip: For best flavor, let the salad sit for 10 minutes before serving—the onions mellow and the herbs bloom.

Herbed Lentil Salad with Goat Cheese and Walnuts

This hearty lentil salad is packed with fresh herbs, creamy goat cheese, and crunchy walnuts—a satisfying lunch or side that comes together in minutes.

Ingredients:

• 1 cup dried green or brown lentils, rinsed
• 3 cups water
• 1/2 tsp salt, divided
• 3 tbsp extra-virgin olive oil
• 2 tbsp lemon juice
• 1 tbsp Dijon mustard
• 1/4 tsp black pepper
• 1/4 cup chopped fresh parsley
• 2 tbsp chopped fresh dill
• 1/4 cup crumbled goat cheese
• 1/4 cup chopped toasted walnuts

Instructions:

1. In a medium saucepan, combine lentils, water, and 1/4 tsp salt. Bring to a boil, then reduce heat to low and simmer uncovered for 20–25 minutes until lentils are tender but not mushy. Drain and let cool slightly.
2. In a large bowl, whisk together olive oil, lemon juice, Dijon mustard, remaining 1/4 tsp salt, and black pepper.
3. Add warm lentils to the bowl and toss gently with the dressing. Stir in parsley and dill.
4. Just before serving, top with crumbled goat cheese and toasted walnuts.

The tangy goat cheese melts slightly into the lentils, while the walnuts add a buttery crunch—perfect for meal prep or a last-minute potluck star.

Tip: Toast walnuts in a dry skillet over medium heat for 3–4 minutes, stirring often, to deepen their flavor.

Avocado and Lentil Salad with Lime Cilantro Dressing

This vibrant salad is a protein-packed powerhouse with creamy avocado and zesty lime dressing—perfect for a quick lunch or light dinner.

Ingredients:

• 1 cup cooked green or brown lentils (cooled)
• 1 large avocado, diced
• 1/4 cup finely diced red onion
• 1/4 cup chopped fresh cilantro
• 2 tbsp olive oil
• 2 tbsp fresh lime juice
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 tsp ground cumin

Instructions:

1. In a large bowl, gently toss the cooked lentils, diced avocado, red onion, and chopped cilantro.
2. In a small jar, whisk together the olive oil, lime juice, salt, black pepper, and cumin until emulsified.
3. Drizzle the dressing over the salad and fold gently to coat, being careful not to mash the avocado.
4. Serve immediately or chill for 15 minutes to let flavors meld.

The creamy avocado balances the earthy lentils, while the bright lime dressing adds a refreshing kick—no cooking required!

Tip: For extra crunch, sprinkle with toasted pepitas or sunflower seeds.

Lentil Salad with Roasted Sweet Potatoes and Kale

This hearty lentil salad is a flavor-packed meal with earthy lentils, caramelized sweet potatoes, and crispy kale—perfect for a satisfying lunch or light dinner.

Ingredients:

• 1 medium sweet potato, peeled and diced into 1/2-inch cubes
• 2 tbsp olive oil, divided
• 1/2 tsp salt, divided
• 1/4 tsp black pepper
• 1 cup cooked green or brown lentils (or 1/2 cup dry, cooked per package instructions)
• 2 cups chopped kale, stems removed
• 1 tbsp maple syrup
• 1 tbsp apple cider vinegar
• 1/4 cup crumbled feta cheese (optional)

Instructions:

1. Roast the sweet potatoes: Preheat oven to 400°F. Toss sweet potatoes with 1 tbsp olive oil, 1/4 tsp salt, and black pepper. Spread on a baking sheet and roast for 25 minutes, flipping halfway, until tender and golden.
2. Crisp the kale: Toss kale with remaining 1 tbsp olive oil and a pinch of salt. Add to the baking sheet with sweet potatoes during the last 5 minutes of roasting, until slightly crispy.
3. Assemble the salad: In a large bowl, combine roasted sweet potatoes, kale, lentils, maple syrup, and apple cider vinegar. Toss gently. Sprinkle with feta cheese if using.

The contrast of sweet maple-roasted veggies with tangy vinegar and creamy feta makes this salad anything but boring. It’s a meal that keeps you full without weighing you down.

Tip: For extra crunch, top with toasted walnuts or pepitas before serving.

Pomegranate Lentil Salad with Pistachios and Parsley

This vibrant salad is a celebration of textures and flavors—earthy lentils, juicy pomegranate seeds, and crunchy pistachios come together in a dish that’s as pretty as it is satisfying.

Ingredients:

• 1 cup dried green or brown lentils, rinsed
• 3 cups water
• 1/2 tsp salt, divided
• 1/4 cup extra-virgin olive oil
• 2 tbsp lemon juice
• 1 tsp honey
• 1/4 tsp black pepper
• 1/2 cup pomegranate seeds
• 1/4 cup shelled pistachios, roughly chopped
• 1/4 cup fresh parsley, finely chopped

Instructions:

1. In a medium saucepan, combine lentils, water, and 1/4 tsp salt. Bring to a boil, then reduce heat to a simmer. Cook uncovered for 18–20 minutes until lentils are tender but not mushy. Drain and let cool slightly.
2. In a large bowl, whisk together olive oil, lemon juice, honey, remaining 1/4 tsp salt, and black pepper.
3. Add warm lentils to the dressing and toss gently to coat. Let sit for 10 minutes to absorb flavors.
4. Fold in pomegranate seeds, pistachios, and parsley. Serve at room temperature or chilled.

The magic here is in the contrast—the creamy lentils play off the pop of pomegranate and the nutty crunch of pistachios for a bite that’s never boring.

Tip: For extra depth, toast the pistachios in a dry skillet over medium heat for 2–3 minutes before chopping.

Lentil Salad with Quinoa, Spinach, and Lemon Vinaigrette

This protein-packed salad is a vibrant, make-ahead meal that’s as nourishing as it is flavorful—perfect for lunches or light dinners.

Ingredients

• 1 cup dry green or brown lentils, rinsed
• 1/2 cup dry quinoa, rinsed
• 2 cups baby spinach, roughly chopped
• 1/4 cup crumbled feta cheese (optional)
• 1/4 cup chopped red onion
• 1/4 cup chopped fresh parsley
• 3 tbsp extra-virgin olive oil
• 2 tbsp fresh lemon juice
• 1 tsp honey
• 1/2 tsp salt
• 1/4 tsp black pepper

Instructions

1. In a medium saucepan, combine lentils with 2 cups water. Bring to a boil, then reduce heat to low, cover, and simmer for 20 minutes until tender. Drain and let cool slightly.
2. Meanwhile, cook quinoa: In a small saucepan, combine quinoa with 1 cup water. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes. Fluff with a fork and let cool.
3. In a large bowl, whisk together olive oil, lemon juice, honey, salt, and black pepper.
4. Add cooked lentils, quinoa, spinach, red onion, and parsley to the bowl. Toss gently to coat with the dressing. Sprinkle with feta (if using).

The lemon vinaigrette brightens the earthy lentils and quinoa, while the spinach adds a fresh crunch—no soggy leftovers here!

Tip: For extra zing, add a pinch of lemon zest to the dressing.

Beet and Lentil Salad with Orange Mustard Dressing

This vibrant Beet and Lentil Salad with Orange Mustard Dressing is a hearty, flavor-packed dish that’s as nourishing as it is colorful—perfect for a light lunch or a standout side.

• 1 cup dried green or brown lentils, rinsed
• 2 medium beets, peeled and diced into ½-inch cubes
• 3 tbsp olive oil, divided
• ½ tsp salt, divided
• ¼ tsp black pepper
• 1 large orange, zested and juiced (about ¼ cup juice)
• 1 tbsp Dijon mustard
• 1 tsp honey
• 2 cups baby arugula
• ¼ cup crumbled feta cheese (optional)

1. Cook the lentils: In a medium pot, combine lentils with 3 cups water. Bring to a boil, then reduce heat and simmer for 18–20 minutes until tender but not mushy. Drain and let cool slightly.
2. Roast the beets: Preheat oven to 400°F. Toss diced beets with 1 tbsp olive oil and ¼ tsp salt. Spread on a baking sheet and roast for 25 minutes, stirring once, until tender and slightly caramelized.
3. Make the dressing: In a small bowl, whisk together orange zest, orange juice, Dijon mustard, honey, remaining 2 tbsp olive oil, ¼ tsp salt, and black pepper.
4. Assemble: In a large bowl, gently toss lentils, roasted beets, and arugula with the dressing. Top with feta cheese if using.

The sweet roasted beets and tangy orange dressing balance the earthy lentils beautifully, while the arugula adds a peppery crunch. Tip: For extra brightness, add a handful of toasted walnuts or pepitas!

Southwest Lentil Salad with Corn and Avocado

This hearty, protein-packed salad is bursting with Southwest flavors—smoky, tangy, and fresh all at once. Perfect for meal prep or a quick lunch!

Ingredients:

• 1 cup dried green or brown lentils, rinsed
• 2 cups fresh or frozen corn kernels
• 1 large avocado, diced
• 1/2 cup diced red bell pepper
• 1/4 cup finely chopped red onion
• 1/4 cup chopped fresh cilantro
• 2 tbsp olive oil
• 2 tbsp lime juice
• 1 tsp ground cumin
• 1/2 tsp smoked paprika
• 1/2 tsp salt
• 1/4 tsp black pepper

Instructions:

1. Cook lentils: In a medium pot, combine lentils with 3 cups water. Bring to a boil, then reduce heat to low and simmer uncovered for 20–25 minutes until tender but not mushy. Drain and let cool slightly.
2. Char corn: Heat a dry skillet over medium-high. Add corn and cook, stirring occasionally, for 5–7 minutes until lightly charred. Remove from heat.
3. Make dressing: In a small bowl, whisk together olive oil, lime juice, cumin, smoked paprika, salt, and black pepper.
4. Assemble salad: In a large bowl, combine cooked lentils, charred corn, avocado, red bell pepper, red onion, and cilantro. Drizzle with dressing and toss gently to coat.

The smoky char on the corn and creamy avocado balance the earthy lentils beautifully—this salad gets even better as it sits!

Tip: For extra zing, add a pinch of chili powder or a dash of hot sauce to the dressing.

Lentil Salad with Roasted Cauliflower and Turmeric Dressing

This hearty, spiced-up salad is a flavor-packed meal that’s as satisfying as it is vibrant—perfect for lunch or a light dinner.

Ingredients:

• 1 small head cauliflower, cut into florets
• 1 cup dried green or brown lentils, rinsed
• 3 tbsp olive oil, divided
• 1 tsp ground turmeric
• 1 tsp ground cumin
• 1/2 tsp salt, plus more to taste
• 1/4 tsp black pepper
• 2 tbsp lemon juice
• 1 tbsp maple syrup
• 1/4 cup chopped fresh parsley
• 2 tbsp toasted pumpkin seeds

Instructions:

1. Roast the cauliflower: Preheat oven to 425°F. Toss cauliflower florets with 1 tbsp olive oil, 1/2 tsp ground turmeric, 1/2 tsp ground cumin, 1/2 tsp salt, and 1/4 tsp black pepper. Spread on a baking sheet and roast for 20–25 minutes, flipping once, until golden and tender.
2. Cook the lentils: In a saucepan, combine lentils with 3 cups water. Bring to a boil, then reduce heat and simmer for 18–20 minutes until tender but not mushy. Drain and let cool slightly.
3. Make the dressing: Whisk together remaining 2 tbsp olive oil, 1/2 tsp turmeric, 1/2 tsp cumin, 2 tbsp lemon juice, and 1 tbsp maple syrup in a small bowl.
4. Assemble: In a large bowl, gently toss lentils, roasted cauliflower, and dressing. Fold in chopped parsley and pumpkin seeds. Taste and add salt if needed.

The warm spices and caramelized cauliflower balance the earthy lentils beautifully, while the pumpkin seeds add a delightful crunch. Tip: For extra creaminess, crumble in a little feta or goat cheese just before serving.

Apple and Walnut Lentil Salad with Maple Dijon Dressing

This Apple and Walnut Lentil Salad is a hearty yet refreshing meal, with crisp apples, earthy lentils, and a sweet-tangy maple Dijon dressing that ties it all together.

• 1 cup dried green or brown lentils, rinsed
• 2 cups diced apples (about 1 large, Honeycrisp or Fuji work well)
• 1/2 cup chopped walnuts, toasted
• 1/4 cup finely chopped red onion
• 2 tbsp olive oil
• 1 tbsp Dijon mustard
• 1 tbsp maple syrup
• 1 tbsp apple cider vinegar
• 1/2 tsp salt
• 1/4 tsp black pepper
• 2 cups baby spinach or arugula (optional)

1. Cook lentils: In a medium pot, combine lentils with 3 cups water. Bring to a boil, then reduce heat and simmer uncovered for 18–20 minutes until tender but not mushy. Drain and let cool slightly.
2. Make dressing: In a small bowl, whisk together olive oil, Dijon mustard, maple syrup, apple cider vinegar, salt, and black pepper until smooth.
3. Assemble salad: In a large bowl, toss warm lentils with apples, toasted walnuts, and red onion. Pour dressing over and gently mix until evenly coated.
4. Serve immediately over baby spinach or arugula if using, or chill for 30 minutes for a cooler salad.

The magic here is in the contrast—warm lentils soak up the dressing while the apples stay crisp, creating a satisfying mix of textures.

Tip: Toast the walnuts in a dry skillet over medium heat for 3–4 minutes to deepen their flavor before chopping.

Lentil Salad with Grilled Zucchini and Basil Pesto

This hearty yet fresh lentil salad is packed with smoky grilled zucchini and a vibrant homemade pesto—perfect for meal prep or a light summer dinner.

Ingredients:

• 1 cup dried green or brown lentils, rinsed
• 2 medium zucchinis, sliced lengthwise into 1/4-inch planks
• 1/4 cup extra-virgin olive oil, divided
• 1/2 tsp kosher salt, plus more to taste
• 1/4 tsp black pepper
• 1/4 cup basil pesto (store-bought or homemade)
• 1 tbsp lemon juice
• 1/4 cup crumbled feta cheese (optional)

Instructions:

1. In a medium pot, cover lentils with 2 inches of water. Bring to a boil, then reduce heat and simmer for 18–20 minutes until tender but not mushy. Drain and let cool slightly.
2. Meanwhile, preheat a grill or grill pan over medium-high heat. Brush zucchini planks with 1 tbsp olive oil and sprinkle with 1/4 tsp salt and black pepper. Grill for 2–3 minutes per side until char marks form and zucchini is tender. Chop into bite-sized pieces.
3. In a large bowl, whisk together pesto, lemon juice, and remaining 3 tbsp olive oil. Add lentils, zucchini, and remaining 1/4 tsp salt; toss gently to coat.
4. Top with feta (if using) and serve warm or at room temperature.

The smoky zucchini and bright pesto turn humble lentils into a showstopper—plus, it holds up beautifully in the fridge for days.

Tip: For extra crunch, toss in toasted pine nuts or sunflower seeds right before serving.

Lentil Salad with Chickpeas, Carrots, and Tahini Sauce

This hearty, protein-packed salad is a breeze to throw together and delivers bright flavors with every bite—perfect for meal prep or a quick lunch.

Ingredients:

• 1 cup dried green or brown lentils, rinsed
• 1 (15-oz) can chickpeas, drained and rinsed
• 2 medium carrots, shredded (about 1 cup)
• 1/4 cup chopped fresh parsley
• 3 tbsp tahini
• 2 tbsp lemon juice
• 1 tbsp olive oil
• 1 tsp ground cumin
• 1/2 tsp salt
• 1/4 tsp black pepper
• 2 tbsp water (to thin sauce)

Instructions:

1. In a medium pot, cover lentils with 3 cups water. Bring to a boil, then reduce heat and simmer for 18–20 minutes until tender but not mushy. Drain and let cool slightly.
2. In a large bowl, combine cooked lentils, chickpeas, carrots, and parsley.
3. In a small bowl, whisk tahini, lemon juice, olive oil, cumin, salt, pepper, and water until smooth. Pour over salad and toss gently to coat.
4. Serve immediately or refrigerate for up to 3 days—the flavors deepen as it sits!

The creamy tahini sauce clings perfectly to the lentils and chickpeas, while the shredded carrots add a refreshing crunch.

Tip: For extra zing, add a pinch of red pepper flakes to the dressing.

Lentil Salad with Roasted Red Peppers and Feta

This vibrant lentil salad is packed with Mediterranean flavors—earthy lentils, sweet roasted peppers, and tangy feta—all tossed in a bright lemon dressing for a satisfying bite.

Ingredients:

• 1 cup dried green or brown lentils, rinsed
• 2 cups water
• 1/2 tsp salt (for cooking lentils)
• 1 cup jarred roasted red peppers, drained and diced
• 1/2 cup crumbled feta cheese
• 1/4 cup finely chopped red onion
• 2 tbsp extra-virgin olive oil
• 1 tbsp fresh lemon juice
• 1/2 tsp dried oregano
• 1/4 tsp black pepper
• 2 tbsp chopped fresh parsley

Instructions:

1. In a medium saucepan, combine lentils, water, and 1/2 tsp salt. Bring to a boil, then reduce heat to low and simmer uncovered for 20–25 minutes, until lentils are tender but not mushy. Drain any excess water and let cool slightly.
2. In a large bowl, whisk together olive oil, lemon juice, oregano, and black pepper.
3. Add warm lentils, roasted red peppers, red onion, and parsley to the bowl. Toss gently to coat in the dressing.
4. Fold in feta cheese just before serving to keep it from crumbling too much.

The contrast of creamy feta against the lemony lentils and smoky peppers makes this salad a standout—perfect for picnics or meal prep since it tastes even better the next day!

Tip: For extra depth, stir in a pinch of crushed red pepper flakes with the dressing.

Lentil Salad with Fresh Herbs and Lemon Garlic Dressing

This bright and hearty lentil salad is packed with fresh herbs and a zesty lemon-garlic dressing—perfect for meal prep or a quick lunch that feels special.

• 1 cup dried green or brown lentils, rinsed
• 3 cups water
• 1/2 tsp salt (for cooking lentils)
• 1/4 cup extra-virgin olive oil
• 3 tbsp fresh lemon juice
• 2 cloves garlic, minced
• 1/2 tsp salt (for dressing)
• 1/4 tsp black pepper
• 1/4 cup chopped fresh parsley
• 2 tbsp chopped fresh mint
• 1/4 cup diced red onion

1. In a medium saucepan, combine lentils, water, and 1/2 tsp salt. Bring to a boil, then reduce heat to low and simmer uncovered for 18–20 minutes until tender but not mushy. Drain and let cool slightly.
2. In a large bowl, whisk together olive oil, lemon juice, garlic, 1/2 tsp salt, and black pepper.
3. Add warm lentils to the dressing along with parsley, mint, and red onion. Toss gently to coat.
4. Let sit for 10 minutes to allow flavors to meld before serving.

The tangy dressing soaks into the lentils while they’re still warm, making every bite extra flavorful. The fresh mint adds a surprising pop that balances the earthiness.

Tip: For a creamier texture, mash a few lentils with a fork before tossing.

Lentil Salad with Grilled Halloumi and Cherry Tomatoes

This hearty lentil salad is a flavor-packed meal with creamy lentils, juicy cherry tomatoes, and crispy grilled halloumi—perfect for a quick lunch or light dinner.

Ingredients:

• 1 cup dried green or brown lentils, rinsed
• 8 oz halloumi cheese, sliced into ½-inch pieces
• 1 cup cherry tomatoes, halved
• ¼ cup red onion, finely diced
• 2 tbsp extra-virgin olive oil, divided
• 1 tbsp lemon juice
• 1 tsp honey
• ½ tsp salt
• ¼ tsp black pepper
• 2 tbsp fresh parsley, chopped

Instructions:

1. In a medium pot, cover lentils with 3 cups of water. Bring to a boil, then reduce heat and simmer for 20 minutes until tender but not mushy. Drain and let cool slightly.
2. Heat a grill pan or skillet over medium-high heat. Brush halloumi slices with 1 tbsp olive oil and grill for 2–3 minutes per side until golden and crisp. Set aside.
3. In a large bowl, whisk together remaining 1 tbsp olive oil, lemon juice, honey, salt, and black pepper. Add cooked lentils, cherry tomatoes, and red onion, tossing gently to coat.
4. Top the salad with grilled halloumi and sprinkle with fresh parsley.

The contrast of warm, salty halloumi against the cool, tangy lentils makes this salad irresistibly satisfying—no boring greens here!

Tip: For extra flavor, let the salad sit for 10 minutes before serving so the lentils soak up the dressing.

Conclusion

With 20 delicious and easy lentil salad recipes, there’s something here for every taste and occasion! Whether you’re meal prepping or hosting a gathering, these flavorful dishes are sure to impress. Give them a try, and let us know which one is your favorite in the comments below. Don’t forget to share this roundup on Pinterest so others can enjoy these tasty recipes too. Happy cooking!