Red Lentil Salad Recipe

red lentil salad with carrots, celery and fresh herbs in a white salad bowl

5 from 2 votes

Red Lentil Salad is delicious and easy to prepare! This salad makes a great light lunch! Perfect for dinner with a bowl of soup or a salad! Make this ahead of time, overnight and it tastes even better! Bring along to any potluck!

Course Salad

Cuisine Healthy

Keyword lentil salad, make ahead salad

Prep Time 10

Cook Time 20

let flavors blend after cooking 30

Total Time 30

Servings servings

Calories 169kcal

Author Eileen Kelly

Ingredients

To Make the Lentils and Veggies

1 cup dry red lentils
1 quart water
1 lemon peel
1 clove garlic, peeled and mashed
1 bay leaf
1-2 sprigs fresh thyme
½ teaspoon salt

Lemon Vinaigrette

4 Tablespoons fresh lemon juice
zest of the lemon
1 clove garlic, peeled and minced
½ teaspoon Dijon mustard
6 Tablespoons olive oil
2 Tablespoons fresh parsley, chopped
1 teaspoon fresh thyme, chopped
salt, to taste

How to Assemble the Red Lentil Salad

½ cup shallots, peeled and diced
½ cup carrots, peeled and chopped
⅓ cup chopped celery
4 Tablespoons chopped fresh parsley
1 teaspoon fresh thyme
salt and pepper, to taste if needed

US Customary - Metric

Instructions

How to Make the Lentils

Rinse and drain red lentils with water.
In a 4 quart saucepan over medium/high heat add 1 quart of water, the rinsed red lentils, lemon peel, garlic, bay leaf, and thyme.
Bring lentils to an almost boil,(note 1) reduce heat to low, simmer red lentils for about 15 minutes, uncovered.
Once lentils are cooked, remove and discard lemon peel, bay leaf, and thyme.
Drain the lentils. Place them in a bowl.

Make the Lemon Vinaigrette

In a mason jar or bowl with a lid, add lemon juice, lemon zest, minced garlic, Dijon mustard, olive oil, fresh parsley, and fresh thyme. Season with salt and pepper. Check the seasoning on the vinaigrette. Reseason if needed. (Note 3) Set aside to assemble the red lentil salad
Place the lid on mason jar or place the lid on the bowl. Shake the salad dressing well to mix.

Assemble the Red Lentil Salad

Combine with the cooked red lentils, diced shallots, carrots, celery, chopped parsley, and thyme.
Top with the Lemon Vinaigrette. Toss well.
Taste the salad. Reseason with salt and pepper if needed. Adjust herbs if needed.
This salad is best refrigerated for a bit before serving. I make this the evening before.

Notes

Note 1: An almost boil is one or two bubbles in the water. Then turn heat to low simmer.

Note 2: I have done a lot of experimenting with lentils. I have found salting after they cook is best for flavor.

Note 3: This salad dressing is fabulous, you can make this alone and serve with any kind of salad too! Feel free to make extra and serve over salad greens with this salad. Also can marinate chicken pieces in the extra salad for a protein with the red lentil salad!

Note 4: This is a salad that I love to make ahead and eat all week. The salad keeps very well in the fridge well covered.

I am not a registered dietician, I do my best to provide the most accurate nutritional values. Any nutritional data I provide is an approximation. Actual dietary information can vary based on ingredients and portion sizes

Nutrition