With spring officially here, it’s time to bring out the all-purpose salads that are perfect accompaniments to any brunch, shower, or potluck spread. AND, at the same time, they can double as a quick side dish for weeknight dinners or a quick, on-the-go lunch. All-purpose…it’s not just for flour!
The sign of a good salad in our house? We skip the plate altogether and with a fork in hand, go right for the Tupperware container in the fridge. Normally, this style of eating might get you in trouble, but luckily for us, this salad is full of healthy ingredients!
This Balsamic Lentil Salad is the ultimate all-purpose spring salad because it’s all about that fresh crunch from the chopped cucumber and sweet red bell pepper. Together with the lovely little beans we call lentils and the rich and tangy balsamic dressing, this salad is hearty, tangy, and light all at the same time.
The thought of a lentil salad might seem intimidating. But as mentioned before, lentils are just tiny beans that cook up like pasta. Plus, check out the simple ingredient list…cucumber, red pepper, onion, lentils, and dressing. Once the lentils are cooked, this salad comes together quickly. Even better, this one’s customizable. Keep the lentils as the base and add your favorite chopped, raw veggies. Carrots, celery, zucchini, cauliflower, broccoli…so many options! And one thing I might add next time around? Feta cheese. Or Parmesan cheese. Or gorgonzola. Goat cheese, maybe? You get the picture.
Let this easy Balsamic Lentil Salad be your go-to dish for spring! Need a dinner idea for this week? Try the salad alongside this Roasted Salmon with Tomato Basil Relish.
- 3 ½ cups cooked lentils
- 1 red bell pepper, finely chopped
- 1 cucumber, diced
- ¼ red onion or shallot, finely chopped
- ⅓ cup fresh chopped parsley
- ¼ cup balsamic vinegar
- ½ tablespoon olive oil
- 1 teaspoon Dijon mustard
- 1 teaspoon maple syrup
- ½ clove garlic, chopped
- Dash of salt and pepper
- In a large bowl, combine the lentils, bell pepper, cucumber, onion, and parsley.
- Combine all the dressing ingredients in a blender and mix until smooth. Alternatively, you can whisk the ingredients together in a bowl.
- Pour the dressing over the salad and toss to combine.
Nutrition Information (per serving) from Caloriecount.about.com
Calories: 124 Fat: 1.3g Carb: 20.6g Fiber: 7.5g Protein: 8.3g Sugar 3.7g Sodium: 217mg
Hi! I'm Krista, a self-proclaimed vegetable lover who likes to put a creative spin on healthy cooking. Here you'll find a variety of lightened up recipes using fresh and wholesome ingredients! 
CakePants says
March 30, 2016 at 9:54 pmThis looks fantastic – and so fresh! I love lentils but am sometimes hard-pressed for new recipes to try with them. Yum!
Krista says
March 31, 2016 at 2:20 pmThanks so much! Yes, this one’s definitely a good dish for spring!
Tanya says
July 16, 2016 at 2:07 amWhich lentils did you use here?
Krista says
July 19, 2016 at 1:28 pmHi Tanya, I used green lentils.
Kim says
December 10, 2017 at 11:38 pmHi, just looking for a simple lentil recipe & this sounds perfect, would it work with red lentils? Thnx kim
Krista says
December 11, 2017 at 12:59 pmHi Kim, I haven’t tried the recipe with red lentils. I’ve only used red lentils in soups and stews and have noticed that they cook down really easily and become mushy, which is great for a soup, but not so much for a salad. I’d recommend using brown or green lentils. Thanks for the comment!
Ann Spies says
July 17, 2016 at 10:37 amDelicious and quick to make!
Krista says
July 19, 2016 at 1:28 pmSo great to hear Ann! Thanks for the comment!
Kelsey says
May 8, 2017 at 5:09 pmGreat recipe!!
Krista says
May 11, 2017 at 12:24 pmThanks so much Kelsey!
Isabelle says
January 21, 2018 at 12:34 pmHi, does this freeze well?
Krista says
January 23, 2018 at 9:37 amHi, I haven’t tried freezing this salad. My guess is that the lentils might have a mushy texture when defrosted. Thanks for the question!
Chris says
January 11, 2019 at 8:18 pmThank you for this yummy recipe. It was quick and easy and I loved the dressing.
Krista says
January 11, 2019 at 8:48 pmYou’re so welcome! I’m happy you enjoyed it!
Sarah says
February 3, 2019 at 5:09 pmThe dressing ratios are way off- 1/4 cup of vinegar to 1/2 tbsp of olive oil? Plus a teaspoon of mustard?? It was way too acidic! Did I miss something?
Krista says
February 3, 2019 at 8:04 pmHi Sarah, nope you didn’t miss anything. I generally like my dressings really tangy and acidic so I lessen the amount of oil. But I definitely appreciate that others may not prefer the taste so no issues with adjusting the amounts to your liking. Thanks for the comment!
Melanie Audet says
April 22, 2019 at 6:03 pmI love this fresh new take on a cold salad!! It tastes so good! Who knew lentils tasted good cold. 😀
Krista says
May 1, 2019 at 10:52 pmRight?! I’m so glad you liked it Melanie!
TxShay says
July 21, 2019 at 8:32 pmI was looking for a lentil salad to prep on Sunday to take to work for lunch. This is such a simple recipe but the taste is bold and refreshing. The only deviation to the recipe that I made was substituting the maple syrup with orange blossom honey only because I don’t usually have maple syrup on hand.
Thank you for sharing!
Krista says
July 23, 2019 at 3:58 pmOrange blossom honey?! Sounds amazing! Thanks so much for giving my recipe a try and reporting back!