If you’re looking for a vibrant, wholesome dish that bursts with fresh flavors and satisfying textures, this Lentil Salad with Vinaigrette Recipe is going to become one of your all-time favorites. Combining tender, earthy lentils with crisp vegetables and a tangy, perfectly balanced vinaigrette, it’s a beautiful harmony of tastes that’s both comforting and refreshing. This salad is not only easy to make but also incredibly nutritious, making it ideal for lunches, dinners, or even as a delightful potluck contribution.
Ingredients You’ll Need
Every single ingredient in this Lentil Salad with Vinaigrette Recipe is thoughtfully chosen to create a simple yet irresistible combination. These staples come together to deliver freshness, texture, and that essential tang that makes the salad sing.
- 1 cup dried green or brown lentils: The hearty base that offers protein and a wonderful earthy flavor.
- 3 cups water: Essential for perfectly cooking the lentils until tender but firm.
- 1 bay leaf: Adds a subtle depth to the lentils as they cook.
- 1/2 teaspoon salt: Enhances the natural flavors during cooking.
- 1 cup cherry tomatoes, halved: Brings a juicy burst of sweetness and vibrant color.
- 1 cup cucumber, diced: Adds refreshing crunch and coolness that contrasts beautifully with lentils.
- 1/4 cup red onion, finely chopped: Offers a pleasant bite and sharpness without overpowering.
- 1/4 cup fresh parsley, chopped: Lifts the whole salad with its bright, herbal notes.
- 3 tablespoons extra virgin olive oil: Creates a silky, rich base for the vinaigrette, marrying all the flavors.
- 1 1/2 tablespoons red wine vinegar: Adds the perfect tang and zing to keep the salad lively.
- 1 teaspoon Dijon mustard: Brings a subtle sharpness and helps emulsify the dressing.
- 1 teaspoon honey or maple syrup (optional): Balances acidity with just a touch of natural sweetness.
- 1 small garlic clove, minced: Gives a gentle punch of flavor that’s aromatic and savory.
- 1/4 teaspoon salt: For seasoning the vinaigrette to taste.
- 1/4 teaspoon black pepper: Adds warmth and a little bite to finish the dressing.
How to Make Lentil Salad with Vinaigrette Recipe
Step 1: Cook Lentils
Start by rinsing your lentils thoroughly to wash away any dust or grit. Place them in a saucepan with water, bay leaf, and half a teaspoon of salt. Bring to a boil, then reduce heat and let them simmer uncovered for 20 to 25 minutes. You want the lentils to be tender yet still hold their shape to keep that lovely texture in the salad. After cooking, drain them and be sure to remove the bay leaf. Let them cool completely to room temperature before mixing with the veggies.
Step 2: Combine Vegetables and Lentils
Once your lentils have cooled, it’s time to bring all the fresh ingredients together. In a large bowl, toss the lentils with halved cherry tomatoes, diced cucumber, finely chopped red onion, and fresh parsley. This mix ensures each bite has a burst of color and a medley of textures, from juicy to crisp to slightly pungent.
Step 3: Prepare Mustard Vinaigrette
Whisking up the vinaigrette is where the magic happens. In a small bowl or jar, combine extra virgin olive oil, red wine vinegar, Dijon mustard, minced garlic, and if you like a gentle sweetness, add honey or maple syrup. Season with salt and black pepper, then whisk or shake vigorously until the dressing is beautifully emulsified. This tangy vinaigrette is the secret sauce that layers flavor throughout the dish.
Step 4: Dress the Salad
Pour the vinaigrette over your lentil and vegetable blend, then gently toss everything together so every ingredient is coated in that luscious dressing. Take a moment to taste and adjust the seasoning if needed—sometimes a little extra salt or pepper makes all the difference.
Step 5: Chill and Serve
For the best flavor, refrigerate the salad for 15 to 30 minutes before serving. Chilling allows the flavors to meld beautifully, though this salad is equally delightful at room temperature. It’s fresh, tangy, and filling all at once.
How to Serve Lentil Salad with Vinaigrette Recipe
Garnishes
To elevate your Lentil Salad with Vinaigrette Recipe, consider sprinkling extra fresh parsley or a few toasted nuts like walnuts or pine nuts for crunch. A drizzle of good-quality olive oil just before serving can also add a lovely sheen and boost richness.
Side Dishes
This salad pairs wonderfully with grilled proteins like chicken or fish, making it perfect for a wholesome meal. It also works brilliantly as a light, refreshing side alongside crusty bread or a warm grain bowl.
Creative Ways to Present
For a stunning presentation, serve the salad in individual glass jars layered with additional colorful veggies like roasted red peppers or artichoke hearts. Alternatively, spoon it onto a bed of baby greens or stuff into pita pockets for a portable, vibrant lunch option.
Make Ahead and Storage
Storing Leftovers
Your Lentil Salad with Vinaigrette Recipe keeps beautifully in an airtight container in the refrigerator for up to 3 days. The flavors often deepen overnight, making leftovers even more delicious.
Freezing
Freezing this salad is not recommended because the fresh vegetables can lose their texture and the dressing might separate. For best results, enjoy this salad fresh or within a few days refrigerated.
Reheating
This salad is designed to be served cold or at room temperature, so reheating is unnecessary. If you prefer a warmer salad, gently bring it to room temperature before serving, but avoid heating it as that can alter the fresh flavors and texture.
FAQs
Can I use canned lentils instead of dried?
Absolutely! Using canned lentils can save time since they’re already cooked. Just be sure to rinse and drain them thoroughly to remove excess sodium, and adjust the cooking water quantity and seasoning accordingly.
Is this salad suitable for meal prep?
Yes, this Lentil Salad with Vinaigrette Recipe is fantastic for meal prep. Prepare it ahead and store in the fridge for up to 3 days. The flavors get better with time, making it a convenient and healthy option for busy weekdays.
Can I customize the vinaigrette?
Definitely! The vinaigrette is quite versatile. Feel free to swap red wine vinegar for apple cider or balsamic vinegar, or add herbs like thyme or oregano to suit your taste preferences.
What if I don’t like raw red onions?
If raw red onion is too sharp, try soaking the chopped onion in cold water for 10 minutes before draining. This mellows the bite while keeping the crunch.
Are there any good additions to make it more filling?
For an even heartier meal, toss in some roasted sweet potatoes, crumbled feta cheese, or avocado slices. These add extra creaminess and substance, without overshadowing the beautiful vinaigrette dressing.
Final Thoughts
This Lentil Salad with Vinaigrette Recipe is a shining example of how simple ingredients can come together to create something truly special and satisfying. It’s a versatile dish that you can enjoy year-round, whether as a light lunch or a colorful side. I hope you’ll give it a try soon — once you taste those tender lentils kissed with tangy vinaigrette and fresh veggies, you’ll wonder how you ever lived without it!
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Lentil Salad with Vinaigrette Recipe
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 4 servings
- Category: Salad
- Method: Stovetop
- Cuisine: Mediterranean
- Diet: Vegetarian
Description
This Lentil Salad with Vinaigrette is a refreshing and nutritious dish, perfect as a light lunch or a healthy side. It features tender green or brown lentils tossed with fresh cherry tomatoes, cucumber, red onion, and parsley, all dressed in a tangy homemade mustard vinaigrette. Quick to prepare and packed with wholesome ingredients, this salad is both flavorful and satisfying.
Ingredients
Salad Ingredients
- 1 cup dried green or brown lentils, rinsed
- 3 cups water
- 1 bay leaf
- 1/2 teaspoon salt
- 1 cup cherry tomatoes, halved
- 1 cup cucumber, diced
- 1/4 cup red onion, finely chopped
- 1/4 cup fresh parsley, chopped
Vinaigrette
- 3 tablespoons extra virgin olive oil
- 1 1/2 tablespoons red wine vinegar
- 1 teaspoon Dijon mustard
- 1 teaspoon honey or maple syrup (optional)
- 1 small garlic clove, minced
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Cook Lentils: Combine lentils, water, bay leaf, and 1/2 teaspoon salt in a saucepan. Bring to a boil, then reduce heat and simmer uncovered for 20 to 25 minutes until lentils are tender but still hold their shape. Drain off any excess water and remove the bay leaf. Allow lentils to cool to room temperature.
- Combine Vegetables and Lentils: In a large bowl, gently mix the cooled lentils with cherry tomatoes, diced cucumber, finely chopped red onion, and chopped fresh parsley until evenly distributed.
- Prepare Mustard Vinaigrette: In a small bowl or jar, whisk together extra virgin olive oil, red wine vinegar, Dijon mustard, honey or maple syrup if using, minced garlic, salt, and black pepper until the dressing is well emulsified and combined.
- Dress the Salad: Pour the vinaigrette over the lentil and vegetable mixture. Toss gently to evenly coat all ingredients with the dressing. Taste and adjust seasoning if necessary.
- Chill and Serve: Refrigerate the salad for 15 to 30 minutes to allow flavors to meld and develop. Serve chilled or at room temperature for best flavor and freshness.
Notes
- For a vegan option, use maple syrup instead of honey.
- You can add other fresh herbs like mint or cilantro for a different flavor profile.
- If pressed for time, use canned lentils but reduce the dressing amount accordingly.
- This salad can be stored in the refrigerator for up to 3 days.
- Adding a sprinkle of feta cheese or toasted nuts can enhance texture and taste, though it will change the dietary profile.
