Best 3 Best Lentil Salad Ever Recipes

Craving a wholesome, hearty salad that tantalizes your taste buds? Look no further! Embark on a culinary journey to discover the "Best Lentil Salad Ever." This remarkable dish combines the goodness of protein-packed lentils with a vibrant array of textures and flavors. From the delicate crunch of fresh vegetables to the tangy zest of dressings, this salad promises a symphony of flavors that will leave you craving more. Prepare to be amazed as we unveil the secrets behind creating an unforgettable lentil salad that will become a staple in your recipe book.

Let's cook with our recipes!

LENTIL SALAD

Lentil Salad image

My favorite lentil salad recipe is made with cucumber, sun-dried tomatoes, onion, fresh mint and a zippy lemon dressing. Super simple to make, and so light and refreshing!

Provided by Ali

Time 40m

Number Of Ingredients 11

Ingredients

1 cup uncooked lentils (either green, French green or brown lentils), rinsed and picked over
1 English cucumber, finely diced
1 small red onion, finely diced
3/4 cup chopped fresh mint leaves, loosely packed
1/2 cup diced and drained sun-dried tomatoes
3 tablespoons olive oil
2 tablespoons freshly-squeezed lemon juice
1 teaspoon Dijon mustard
1 clove garlic, pressed or minced
1/2 teaspoon fine sea salt
1/4 teaspoon freshly-cracked black pepper

Steps:

Combine the lentils in a saucepan with 3 cups of water (or veggie broth) and stir to combine. Cook over medium-high heat until the broth reaches a simmer. Then reduce heat to medium-low, cover and maintain the simmer until the lentils are tender, about 20-25 minutes depending on the type of lentils used. Use a strainer to drain and rinse the lentils in cold water for 1 minute until they are chilled, and set aside.
Meanwhile, as the lentils are cooking, combine all of the lemon dressing ingredients in a small bowl and whisk together until combined.
Add the cooked and chilled lentils, cucumber, red onion, mint and sun-dried tomatoes to a large bowl. Drizzle evenly with the lemon dressing and toss until evenly combined.
Enjoy immediately, or refrigerate in a sealed container for up to 3-4 days.

THE BEST LENTIL SALAD, EVER

The Best Lentil Salad, Ever image

This recipe was created by Sarah Britton and posted on the My New Roots blog. She calls it the best lentil salad ever, and I have to agree. I serve this over a small bed of baby arugula, and top the salad with some crumbled goat cheese for a healthy, tasty meatless meal. Other optional add-ins mentioned by Sarah are walnuts, fresh herbs & sprouts.

Provided by rpgaymer

Categories One Dish Meal

Time 30m

Yield 4 serving(s)

Number Of Ingredients 18

Ingredients

8 ounces dry lentils
3 tablespoons olive oil
2 tablespoons apple cider vinegar
1/2 tablespoon maple syrup
1/2 tablespoon stone ground mustard
1 teaspoon salt
1 teaspoon pepper
1/2 teaspoon ground cumin
1/4 teaspoon turmeric
1/4 teaspoon ground coriander
1/4 teaspoon ground cardamom
1/8 teaspoon cayenne pepper
1/8 teaspoon ground cloves
1/8 teaspoon ground nutmeg
1/8 teaspoon ground cinnamon
1/2 red onion, finely diced
1/2 cup raisins or 1/2 cup dried currant
3 tablespoons capers, drained

Steps:

Rinse lentils well, drain. Place in a pot and cover with a 3-4 inches of water, bring to a boil, reduce to simmer. Check lentils for doneness after 10 minutes, but they should take about 15 minutes in total. You will know they are cooked if they still retain a slight tooth - al dente! (Overcooking the lentils is the death of this dish) Drain & rinse the lentils under cold water and set aside.
In a small bowl, make the dressing by whisking together the olive, vinegar, maple syrup, mustard and all the spices (salt through cinnamon).
In a large serving bowl, gently combine the lentils and dressing. Add the onions, cranberries and capers and stir to combine well. If using other add-ins such as herbs, greens, or cheese, wait to add until just before serving. Otherwise, this salad can hang out in the fridge for as long as a couple days!

FRENCH LENTIL SALAD

French Lentil Salad image

Provided by Food Network Kitchen

Categories side-dish

Time 35m

Yield 6 to 8 servings

Number Of Ingredients 0

Ingredients

Steps:

Cook 1 cup French lentils in salted simmering water until tender, about 25 minutes, adding 1/2 pound chopped haricots verts during the last minute of cooking; drain and let cool. Whisk 3 tablespoons white wine vinegar and 1 tablespoon each minced shallot, Dijon mustard and chopped thyme in a large bowl; whisk in 1/3 cup olive oil. Add the lentils, haricots verts, 8 sliced radishes, 3 slices thick-cut bacon (chopped and cooked), 2 cups torn frisee and 1/2 cup pitted nicoise olives. Season with salt and pepper and toss.

Tips:

Choose the right lentils: For this salad, small lentils like brown or green lentils work best. They hold their shape well and don't get mushy.
Rinse the lentils thoroughly before cooking: This will remove any dirt or debris.
Cook the lentils according to the package directions: Make sure the lentils are cooked through but still have a slight bite to them.
Let the lentils cool completely before assembling the salad: This will help prevent the salad from getting watery.
Use a variety of vegetables: This will add color and texture to the salad. Some good options include tomatoes, cucumbers, carrots, celery, and bell peppers.
Add some herbs and spices: This will give the salad flavor. Some good options include parsley, cilantro, mint, cumin, and coriander.
Use a light dressing: A vinaigrette or lemon-tahini dressing is a good option. A heavy dressing will weigh down the salad and make it less refreshing.
Serve the salad immediately or chill it for later: The salad is best eaten fresh, but it can also be chilled for later.

Conclusion:

Lentil salad is a delicious, healthy, and easy-to-make dish that is perfect for any occasion. With its variety of flavors and textures, this salad is sure to please everyone. So next time you're looking for a healthy and refreshing meal, give this lentil salad a try!