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Lentil salad

Author
Cookinero 5 May 2025
1480
Lentil salad

Vinaigrette salad has been loved by many since kindergarten. Everyone knows the classic recipe. Every housewife has cooked it at least once in her life. But you can make this salad with lentils. The recipe for vinaigrette salad with lentils is as simple as the usual recipe. Therefore, there will be no difficulties with its preparation. But you can surprise your guests and loved ones with a new interpretation of the well-known dish.

How to cook Lentil salad

Step 1

Boil the vegetables. Put the carrots and beets to boil, adding 1 teaspoon of salt to the water. Check the readiness with a knife. The average cooking time is about 40 minutes.

Step 2

Boil the lentils. Pour 250 ml of cold water over the lentils and set to boil. After boiling, add a pinch of salt and reduce the heat to medium. Cook the lentils for 15 minutes after boiling. Drain the water, let the lentils cool and transfer to a salad bowl.

Step 3

Lentil salad

Prepare the salad. Finely dice the onion, pickles, beets and carrots. Place all ingredients in a salad bowl with the lentils. Add canned peas, pour in vegetable oil and mix gently.

Lentil salad - FAQ About Ingredients, Baking Time and Storage

Yes, you can substitute 1.5 cups of cooked canned lentils for dry lentils. Just rinse and drain them well before adding to the salad to remove excess sodium and preserve texture.
Properly stored in an airtight container, the salad will keep for 3-4 days in the fridge. The flavors often improve after a few hours as the ingredients marinate together.
For a lighter option, try lemon juice or apple cider vinegar. For richer flavor, use olive oil or avocado oil. Tahini or yogurt-based dressings also work well for creaminess.
Absolutely! This salad is perfect for meal prep. Combine all ingredients except oil/dressing, then add that just before serving to maintain the best texture.
Freezing isn't recommended as the vegetables and lentils will become mushy when thawed. For best quality, enjoy fresh or refrigerated within 4 days.
Boost protein by adding diced hard-boiled eggs, feta cheese, chickpeas, or chopped nuts like walnuts or almonds for extra crunch and nutrition.
Fresh parsley, dill, or cilantro add wonderful freshness. Start with 1-2 tablespoons chopped and adjust to taste.
This recipe is naturally vegan as written. Just ensure your vegetable oil is plant-based and check that any canned ingredients don't contain animal products.

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