Best 3 Lemony Lentil Salad Recipes

In a world of culinary delights, a tantalizing symphony of flavors awaits those who seek a burst of freshness and tang. Lemony lentil salad, a vibrant dish hailing from the realm of vegetarian cuisine, captivates taste buds with its harmonious blend of tangy lemon, earthy lentils, crisp vegetables, and aromatic herbs. Whether you're a seasoned cook eager to expand your culinary horizons or a novice seeking a healthy and satisfying meal, embark on a journey through this flavorful landscape, where each bite promises a refreshing explosion of citrusy goodness.

Let's cook with our recipes!

LEMONY LENTIL SALAD

Lemony Lentil Salad image

This substantial lentil salad can stand on its own or take a supporting role. It's perfect for a picnic or potluck brunch.

Provided by Martha Stewart

Categories Food & Cooking Salad Recipes

Time 35m

Number Of Ingredients 9

Ingredients

Coarse salt and ground pepper
1 1/2 cups lentils
3/4 teaspoon grated lemon zest
2 tablespoons fresh lemon juice
3 tablespoons extra-virgin olive oil
1 1/2 teaspoons Dijon mustard
1 teaspoon dried tarragon
2 orange, red, or yellow (or a mix) bell peppers, cut into 1/2-inch dices
4 scallions, thinly sliced

Steps:

In a medium saucepan of boiling salted water, cook lentils until crisp-tender, about 15 minutes. Drain, rinse under cold water to stop further cooking, and drain again.
Meanwhile, in a medium bowl whisk together lemon zest, lemon juice, oil, mustard, and tarragon. Add drained lentils, bell peppers, and scallions; season well with salt and pepper. Serve at room temperature or chilled.

Nutrition Facts : Calories 357 g, Fat 11 g, Fiber 18 g, Protein 20 g

LEMONY LENTIL SALAD WITH SALMON

Lemony Lentil Salad With Salmon image

From EatingWell: Summer 2004, EatingWell for a Healthy Heart Cookbook (2008), and The EatingWell Healthy in a Hurry Cookbook (2006). Salmon and lentils are a familiar combo in French bistro cooking; here they combine in a quick and easy salad. For the best presentation, flake the salmon with a fork, then stir gently into the salad to keep it in chunks, not tiny bits.

Provided by kitty.rock

Categories Lentil

Time 15m

Yield 6 1 cup servings, 6 serving(s)

Number Of Ingredients 11

Ingredients

1/3 cup lemon juice
1/3 cup chopped fresh dill
2 teaspoons Dijon mustard
1/4 teaspoon salt
fresh ground pepper
1/3 cup extra-virgin olive oil
1 medium red bell pepper, seeded and diced
1 cup diced seedless cucumber
1/2 cup finely chopped red onion
3 cups cooked brown lentils (see Tip) or 3 cups green lentils (see Tip)
2 (7 ounce) cans salmon, drained and flaked or 1 1/2 cups flaked cooked salmon

Steps:

Whisk lemon juice, dill, mustard, salt and pepper in a large bowl.
Gradually whisk in oil.
Add bell pepper, cucumber, onion, lentils and salmon; toss to coat.
Per serving (1cup): 354 Calories; 18 g Fat; 3 g Sat; 12 g Mono; 31 mg Cholesterol; 25 g Carbohydrates; 24 g Protein; 9 g Fiber; 194 mg Sodium; 743 mg Potassium. 1 Carbohydrate Serving.
Exchanges: 1 starch, 1/2 vegetable, 3 lean meat, 2 1/2 fat.
MAKE AHEAD TIP: Cover and refrigerate for up to 8 hours.
TIP: To cook lentils: Place in a saucepan, cover with water and bring to a boil. Reduce heat to a simmer and cook until just tender, about 20 minutes for green lentils and 30 minutes for brown. Drain and rinse under cold water.

Nutrition Facts : Calories 372.8, Fat 15.6, SaturatedFat 2.3, Cholesterol 30.4, Sodium 170.6, Carbohydrate 32.7, Fiber 12, Sugar 4.6, Protein 26.9

LEMONY LENTIL AND GOAT CHEESE SALAD

LEMONY LENTIL AND GOAT CHEESE SALAD image

Categories Salad Bean Vegetarian

Yield 2 1/4 cups

Number Of Ingredients 11

Ingredients

2 Tablespoons fresh lemon juice
1 teaspoon grated lemon zest
1 teaspoon extra-virgin olive oil
1 small garlic clove, minced
1/4 teaspoon salt
1 (15-ounce) can lentils, rinsed and drained
1 tomato, seeded and chopped
1/4 cup chopped red onion
3 Tablespoons chopped fresh parsley
2 ounces goat cheese, crumbled
3 cups loosely packed cleaned arugula leaves

Steps:

Combine the lemon juice, lemon zest, oil, garlic, and salt in a bowl. Gently stir in the lentils, tomato, onion, parsley, and goat cheese. Serve over the arugula.

Tips:

Use high-quality lentils: Choose lentils that are whole, plump, and free of debris. Avoid lentils that are split or damaged.
Rinse the lentils thoroughly: This will help to remove any dirt or debris from the lentils.
Cook the lentils according to the package directions: Lentils typically take about 20-30 minutes to cook.
Use a variety of vegetables: This will add flavor, color, and texture to the salad.
Don't overcook the vegetables: You want them to be tender but still have a bit of a crunch.
Use a flavorful dressing: This will help to bring all the flavors of the salad together.
Serve the salad immediately or chill it for later: Lemony lentil salad is a great dish to make ahead of time.

Conclusion:

Lemony lentil salad is a healthy, delicious, and versatile dish that can be enjoyed for lunch, dinner, or as a side dish. It's packed with protein, fiber, and vitamins, and the lemon-tahini dressing adds a bright, tangy flavor. Whether you're looking for a quick and easy weeknight meal or a healthy potluck dish, lemony lentil salad is a great option.