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! It’s so full of flavor, all balanced by creamy feta cheese and the best-ever lemon balsamic vinaigrette. It’s so yummy as a side dish or easy vegetarian dinner!
You’ll Also Love: Sun-Dried Tomato & Arugula Lentil Salad
Ingredients You’ll Need
Lentil Salad
Dry Lentils – 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!
Chopped Spinach – Adjust the amount to taste!
Fresh Vegetables – Red bell pepper, cucumber, carrots, and red onion all chopped into small squares (or diced).
Feta Cheese – I LOVE feta cheese in hearty lentil salads like this one. The flavors just balance so well! Feel free to add more feta cheese if you want.
Lemon Balsamic Vinaigrette
- Dijon mustard
- Minced garlic
- Agave syrup or honey
- Lemon juice
- Balsamic vinegar
- Olive oil
- Salt
How to Make a Lemon Balsamic Lentil Salad
1. Cook the Lentils
Cook the lentils according to package directions. Here are some of my top tips for cooking lentils:
- Pick The Lentil 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. In this recipe, we’re using green lentils!
- Rinse & Cook: No need to soak these guys—just rinse them off and boil. Brown and green lentils take about 25-30 minutes to cook, and red ones are typically ready in about 10-15 minutes.
- Add Flavor: Cook the lentils with garlic, onion, or spices. And pro tip: hold off on the salt and lemon juice until they’re cooked to keep them from getting tough!
- Watch Them: Keep an eye on them so they don’t overcook and turn into mush!
- Drain Lentils: 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!
2. Chop the Veggies
Chop the veggies, and the spinach, then combine in one large salad bowl or divide into individual bowls.
3. 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. Chopped pecans are great, too!
- Herbs & Greens: Arugula, parsley, or cilantro for a fresh kick.
- Avocado & Radish: Creamy slices of avocado with crisp, spicy radish. SO good!
Dressing Alternatives:
- 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 them 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 it 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!
Video
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.
Hannah G says:
My favorite lunch is chia pudding and some fresh veggies and hummus.
Christine McMichael replied:
Yum!!
Marisa Franca @ All Our Way says:
What a delicious looking salad – and it’s good for you to boot. I haven’t used lentils in my salads before. I don’t know why but your beautiful salad is inspiring to do so ASAP.
Christine McMichael replied:
Thanks, Marisa! 🙂 Enjoy!
Linda @ 2 Cookin Mamas says:
I have packages of all different colored lentils and this looks like the perfect salad to try them in. And your light dressing with a lemony touch is the perfect topper.
Christine McMichael replied:
That’s so perfect!!
Veena Azmanov says:
OH I am a big salad person!! I love salads as long as they are not boring. In fact my husband now loves salads just because I enjoy them so much. This looks delis. I love lentil salad and pairing it with lemons and balsamic sounds so refreshing.
Christine McMichael replied:
Haha that’s awesome! Enjoy the recipe! 🙂
Helene D'Souza says:
That is indeed a bowl full of flavor and also great nutritious food. I could happily call this my lunch anytime and enjoy every single bite. Winter and summer 😀
Christine McMichael replied:
Thanks, Helene! It’s so good!
Hanady | Recipe Nomad says:
Love the lunch kits! They’ll make my work lunch so easy! Love the salad recipe too!
Christine McMichael replied:
They’re SO great! Thanks, Hanady!
Kim Avery says:
Honestly my favorite “tote-able” lunch is always leftovers from the night before! I do try to bring fruits to snack on also.
Christine McMichael replied:
I do love leftovers from a yummy dinner!
Emmaline says:
I’m always looking for new lunch ideas- and this salad looks perfect! I’m not very creative with lunches, so my favorites tend to be leftovers. Like I said, not very creative.
Christine McMichael replied:
Haha, I’m not always creative, either. Sometimes literally PB&J! I hope you enjoy the recipe!
Michelle Trainor Masters says:
We’re big on using up leftovers for our lunches
Christine McMichael replied:
Me too! Love it!
Claire | Sprinkles and Sprouts says:
Firstly this salad looks delicious.
I love the simplicity of the dressing. Balsamic vinegar is such a great flavour to shine through.
Secondly how cool are those little lunch boxes!!! I wonder if they are available here in Australia they would be perfect for my youngest boy. He loves salads.
Christine McMichael replied:
Thanks, Claire! Love the lunch boxes. They’re so great for on-the-go! Not sure if they have them there, but hope they do!
Jordana says:
I love making all kinds of bean salads!
Christine McMichael replied:
Sounds amazing!
Carolsue says:
Cobb Salad Wraps are my all-time favorite lunch!
Christine McMichael replied:
Yum, love it!
Annette says:
I like chunky chicken salad with grapes and string cheese.
Christine McMichael replied:
YUM! Sounds amazing 😉
Adriana Lopez Martin says:
I enjoy lentils a lot I eat them very often and even add to salsa and salads so this recipe is perfect for me. And those Rubbermaid containers rock!
Christine McMichael replied:
Me too, so good! Never thought to add them to salsa. Such a great idea! 🙂
Michelle Catallo says:
Honestly, I would have to say a salad is my favorite “tote-able” lunch for work. so many different variations, it never gets boring. Thanks for the recipe, adding to my “to make” list for lunches. Can’t wait to try it out; I have so many lentils I need to cook!
Christine McMichael replied:
That’s so awesome, Michelle! 🙂 Enjoy!