Lentil Salad Recipe

A bowl of lentils

Amelia Crook/Flickr/CC By 2.0

  • Total: 60 mins
  • Prep: 10 mins
  • Cook: 50 mins
  • Servings: 4 servings
Nutritional Guidelines (per serving)
702 Calories
29g Fat
85g Carbs
30g Protein
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Nutrition Facts
Servings: 4
Amount per serving
Calories 702
% Daily Value*
Total Fat 29g 37%
Saturated Fat 4g 20%
Cholesterol 0mg 0%
Sodium 1178mg 51%
Total Carbohydrate 85g 31%
Dietary Fiber 13g 48%
Protein 30g
Calcium 119mg 9%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Lentil salad is perfect for a quick, filling lunch, or even as a light summer dinner. It is healthy and full of protein.


  • 1 bag of dried lentils, about 16 oz.
  • 2 teaspoons salt
  • 1 teaspoon black pepper
  • 2 cloves garlic, crushed
  • 1/2 onion, coarsely chopped
  • 2 teaspoons lemon juice
  • 1/2 cup olive oil

Steps to Make It

  1. In a large pot, cover the lentils with an ample amount of water and bring to a boil. Add salt and pepper. Once the lentils have boiled, reduce heat to a simmer and let sit for 45 minutes.

  2. About 15 minutes before the lentils being done, saute onion and garlic in 2 tablespoons of olive oil until soft. Keep on low until lentils are finished cooking.

  3. Once lentils are done, drain excess water and allow to sit uncovered for 5 minutes to cool.

  4. Add onions and garlic and combine well. Be careful not to crush the lentils!

  5. Add olive oil, lemon juice, and parsley. Serve immediately or allow to chill and serve. Great the next day also!