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Rachel White

lentil vegan salad recipe

A hearty lentil vegan salad recipe that delivers fresh flavor and satisfying texture with minimal effort. This easy dish combines simple ingredients into a nutritious and filling meal perfect for quick preparation.
Print Recipe
Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Servings: 18 cookies
Course: Dinner, Snack
Cuisine: American
Calories: 220
Ingredients Equipment Method Notes

Ingredients
  

Salad Base
  • cup lentils cooked
  • cup cherry tomatoes halved
  • cup cucumber chopped
  • cup red onion sliced
Dressing
  • tbsp olive oil
  • tbsp lemon juice
  • tsp salt
  • tsp black pepper
Optional Additions
  • tbsp parsley chopped
  • cup avocado diced

Equipment

  • Mixing Bowl
  • Saucepan
  • Knife
  • Cutting Board
  • Spoon
  • Salad Tongs

Method
 

  1. Cook lentils until tender but firm, then let them cool completely.
  2. Combine lentils, tomatoes, cucumber, and onion in a mixing bowl.
  3. Whisk olive oil, lemon juice, salt, and pepper in a small bowl.
  4. Pour dressing over salad and toss gently to combine evenly.
  5. Add optional avocado or herbs for extra flavor and texture.
  6. Adjust seasoning and serve fresh or chilled for best taste.

Notes

Cook lentils until just tender for best texture. Avoid overmixing to keep structure intact. Do not freeze assembled salad. Customize with herbs or vegetables for variation. Store leftovers refrigerated up to three days and refresh with dressing before serving.