Lemon Balsamic Lentil Salad Recipe
I used to hate salads. True story – I know, I know! But that was because I thought they were boring, bland, and empty. Things are MUCH different now! Once I learned how to make hearty, filling salads with a good dressing and the right balance of flavors and textures, it was a game changer. Now I love them!
I’m here to tell you that even if you’re not a salad person, you are going to LOVE this Lemon Balsamic Lentil Salad Recipe!
You’ll Also Love: Sun-Dried Tomato & Arugula Lentil Salad
Ingredients You’ll Need
- 1/2 cup lentils
- 3 Tbsp lemon juice
- 2 Tbsp olive oil
- 1/2 Tbsp balsamic vinegar
- 1 Tbsp agave syrup
- 2 cups spinach, chopped
- 1/2 red pepper, chopped
- 1/2 cucumber, chopped
How to Make a Lemon Balsamic Lentil Salad
Cook the Lentils
Cook the lentils according to package directions. Here are some of my best tips for cooking lentils:
- Pick Your Type: Brown and green lentils keep their shape and are great for stews or salads, while red lentils go soft and are perfect for soups or Indian dals.
- Rinse and Cook: No need to soak these guys—just rinse them off and boil. Brown and green lentils take about 20-40 minutes, and red ones are ready in about 10-15 minutes.
- Flavor Up: Cook lentils with stuff like garlic, onion, or spices. Hold off on the salt and lemon juice until they’re cooked to keep them from getting tough.
- Watch the Pot: Keep an eye on them so they don’t turn into mush!
Chop the Veggies
Chop the veggies, and the spinach, then combine in one large salad bowl or divide into individual bowls!
Shake the Dressing Together
Add lemon juice, olive oil, balsamic vinegar, and salt/pepper to taste in a mason jar and shake until smooth! Then simply drizzle it over the salad. Add feta cheese or anything else you want!
Lentil Salad Toppings & Dressings
Toppings:
- Feta Cheese & Cherry Tomatoes: Adds a nice tang and a pop of color.
- Roasted Vegetables: Like zucchini, bell peppers, and eggplant for a hearty feel.
- Crunchy Nuts: Almonds or walnuts give a great texture contrast.
- Herbs & Greens: Arugula, parsley, or cilantro for a fresh kick.
- Avocado & Radish: Creamy slices of avocado with crisp, spicy radish.
Dressings:
- Lemon Tahini Dressing: Whisk together tahini, lemon juice, garlic, and a bit of warm water.
- Classic Vinaigrette: Olive oil with red wine vinegar, Dijon mustard, salt, and pepper.
- Herb Yogurt Dressing: Blend Greek yogurt with herbs like dill or mint, garlic, and lemon juice.
- Balsamic Glaze: Simple yet flavorful, especially good with leafy greens and goat cheese.
- Spicy Mustard Dressing: Mix whole grain mustard with a bit of honey, olive oil, and apple cider vinegar for a kick.
How to Meal Prep & Store
Meal Prep – Prep these bowls in advance! Simply chop the vegetables and place in meal prep containers, then store the salad dressing and cooked lentils in separate containers. When ready to enjoy, put them together!
Storage – To store leftovers, place the salad in a large airtight container and keep for 1-2 days in the refrigerator.
More Lentil Recipes
- Vegetarian Lentil & Sweet Potato Curry
- Sun-Dried Tomato & Arugula Lentil Salad
- Tomato & Lentil Breakfast Bruschetta
- Coconut Lentil & Chickpea Curry
More Healthy Spring Salads
- Avocado Strawberry Spinach Salad
- Central American Salad In A Jar
- Healthy Ground Turkey Taco Salad
- Chili Mango Zesty Quinoa Salad
- Crispy Chili Lime Chickpea Salad
Love this recipe? Rate it below and sign up for my FREE 7 Meal-Planning Secrets To Making Wholesome Dinners (In 30 Minutes Or Less) email course!
The BEST Lemon Balsamic Lentil Salad
Ingredients
Lentil Salad
- 1 cup dry lentils
- 6 cups chopped spinach
- 1 medium red bell pepper (chopped)
- 1 medium cucumber (chopped)
- 2 medium carrots (peeled and diced)
- 1/2 cup chopped red onion
- 1/2 cup feta cheese
Lemon Balsamic Vinaigrette
- 1 Tablespoon dijon mustard
- 1 teaspoon minced garlic
- 1 Tablespoons agave syrup or honey
- 1/4 cup lemon juice
- 1/4 cup balsamic vinegar
- 1/2 cup olive oil
- 1/2 teaspoon salt
Instructions
- Cook the lentils according to directions.
- While the lentils simmer, prep and chop the vegetables.
- Divide the spinach, bell peppers, cucumbers, carrots, red onion, and feta cheese into 4 bowls (or toss together in a large salad bowl).
- Drain the lentils, then add to the salads.
- Shake the vinaigrette ingredients together and drizzle over each salad.
- Add any other toppings you want and enjoy!
Notes
- You can cook dry lentils while you prep the other ingredients and assemble the salad, so the entire process only takes about 25-30 minutes. Or save time by buying pre-cooked lentils instead!
- For the best lentils, be sure to drain them and rinse them in cool water, then pat them dry. This helps them to keep their shape and keep the salad crisp and fresh!
- To store leftovers, place the salad in a large airtight container and keep it for 1-2 days in the refrigerator.
Linda Stremmel says:
Fav lunch is chicken, tomato, lettuce, feta, black or kalamata olives dressed with hummus,
Chris Gray says:
This salad was absolutely divine, I soo loved it! Thank you so much! I read another post and it said make the lentil in vegetable broth, add bay leave, parsley and raisins for sweetness. I think that sounds yummy too!
Terry Stevens says:
My favorite tote-able lunch is an apple pecan chicken salad with pomegranate dressing.
Christine McMichael replied:
So delicious!
Natasha says:
I’m 100% with you on loathing salads but there is one that I love. It doesn’t even feel like I’m eating a salad when I have it because it’s such a treat! My fave has to be a homemade spicy tuna salad but that requires some real planning and shopping. So I’ll have to give this lentil salad a try! I love that it uses ingredients that I usually already have on hand so it’ll be perfect for last minute meal prepping. Maybe I’ll eventually turn into a salad girl…
Christine McMichael replied:
Oooooh, that sounds delicious! I might have to try something like that. That’s so perfect! Haha maybe we both will! 😉
Kimmy Ripley says:
I had a grilled chicken fruit salad this past weekend and it was heavenly!
Christine McMichael replied:
Yum!!
Tonya Mcminn says:
Chefsalad
Christine McMichael replied:
Yum!
Edye says:
I love a homemade quinoa salad!
Christine McMichael replied:
Yum!
Cindy says:
I love to take all different kinds of salads for lunch, along with a bowl of soup – makes for a yummy meal!
Christine McMichael replied:
Love it!
charmaine says:
chips,hummus,guacamole,chopped tomatoes
Christine McMichael replied:
Yum!
Lauren says:
I like to make a chicken salad.
Christine McMichael replied:
Chicken salad is one of my faves!
Ashley C says:
I love to take taco salads for lunch!
demureprincess7(at)gmail(dot)com
Christine McMichael replied:
Love taco salads!
Jolene says:
I love to have grilled chicken and a quinoa salad with greens!
Christine McMichael replied:
Yum! Sounds amazing!