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Lentil salad with chopped vegetables
Healthy lentil salad with balsamic dressing

Balsamic Lentil Salad with Fresh Vegetables

Author: Flavelo
Recipes Side Dishes Salads
Lentils are ancient legumes that shine in salads. Their earthy taste pairs beautifully with sweet-tart balsamic vinegar. The secret is the texture: lentils must be 'al dente', holding their shape, not mushy.
🕒 Prep Time 15 mins
⌛ Total Time 15 mins
🍽️ Servings 4 servings
🔥 Calories 320 kcal
🌍 Cuisine International

Ingredients

Equipment Needed

  • Large mixing bowl
  • Whisk

Instructions

1 ✓

Rinse and drain canned lentils thoroughly.

Tip: Rinsing removes the starchy canning liquid.
2 ✓

Dice pepper, cucumber, and onion into small, uniform cubes (brunoise).

Tip: Uniform size makes for a better bite.
3 ✓

Make vinaigrette: whisk salt, pepper, and vinegar. Slowly drizzle in oil while whisking to emulsify.

Tip: Salt dissolves in vinegar, not oil.
4 ✓

Toss lentils, veggies, and dressing together. Add parsley.

Tip: Fold gently.
5 ✓

Chill 20 mins before serving.

Tip: Allows flavors to meld.

Recipe FAQ

Lentils fell apart.
Overcooked or wrong type. Green or brown (Puy) lentils are best for salads as they hold shape.

Ingredients

  • 2 cans Cooked Lentils (15 oz each, drained)
  • 1 whole Red Bell Pepper
  • 1 whole English Cucumber
  • 1 small Red Onion
  • 3 tbsp Balsamic Vinegar
  • 4 tbsp Extra Virgin Olive Oil
  • 1 bunch Fresh Parsley
  • 1 tsp Salt
  • 1 pinch Black Pepper