Cold Lentil Salad Recipe Vegan: Fresh, Easy, and Delicious

Refreshing, nutritious, and incredibly versatile — that’s exactly what makes this Cold Lentil Salad Recipe (Vegan) a must-have in your culinary repertoire. Perfect for warm days, this salad combines hearty lentils with fresh vegetables and a zesty dressing to create a dish that’s both satisfying and light.

Whether you’re meal prepping for the week, looking for a vibrant side dish, or simply craving something wholesome and easy, this recipe fits the bill.

Lentils, packed with protein and fiber, are the star ingredient, making this salad a powerhouse of nutrition without any animal products. Plus, it’s quick to assemble and can be customized with your favorite herbs and veggies.

Dive into this flavorful vegan delight and discover how simple it is to eat well and feel great!

Why You’ll Love This Recipe

This cold lentil salad is not only vegan but also gluten-free and packed with plant-based protein, making it a fantastic option for many dietary needs. The combination of lentils, crunchy veggies, and a tangy dressing provides a delightful mix of textures and flavors.

It’s easy to prepare ahead of time, which means less stress during busy weekdays.

Additionally, lentils are known to support digestive health and keep you full longer, making this salad a great choice for weight management or post-workout nourishment. The fresh herbs and lemon vinaigrette brighten the dish, making it deliciously refreshing on hot days or as a colorful addition to any meal.

Ingredients

• 1 cup dry green or brown lentils, rinsed
• 3 cups water
• 1 cup cherry tomatoes, halved
• 1 medium cucumber, diced
• 1 small red onion, finely chopped
• 1/2 cup fresh parsley, chopped
• 1/4 cup fresh mint, chopped (optional)
• 1/4 cup extra virgin olive oil
• 2 tablespoons fresh lemon juice
• 1 tablespoon red wine vinegar
• 1 teaspoon Dijon mustard
• 1 garlic clove, minced
• Salt and black pepper to taste
• Optional: 1/4 cup toasted walnuts or sunflower seeds for crunch

Equipment

• Medium saucepan with lid
• Colander or fine mesh strainer
• Large mixing bowl
• Small bowl for dressing
• Whisk or fork (for mixing dressing)
• Sharp knife and cutting board
• Measuring cups and spoons

Instructions

1. Cook the lentils: In a medium saucepan, combine the rinsed lentils and 3 cups of water. Bring to a boil over medium-high heat, then reduce to a simmer and cover. Cook for 20-25 minutes until the lentils are tender but not mushy.
2. Drain and cool: Drain the cooked lentils using a colander and rinse briefly under cold water to stop the cooking process. Set aside to cool completely.
3. Prepare the vegetables: While the lentils cook, halve the cherry tomatoes, dice the cucumber, finely chop the red onion, and chop the fresh parsley and mint.
4. Make the dressing: In a small bowl, whisk together the olive oil, lemon juice, red wine vinegar, Dijon mustard, minced garlic, salt, and pepper until fully emulsified.
5. Combine salad ingredients: In a large mixing bowl, combine the cooled lentils, cherry tomatoes, cucumber, red onion, parsley, and mint (if using).
6. Dress the salad: Pour the dressing over the salad and toss gently to combine. Taste and adjust salt and pepper as needed.
7. Add crunch (optional): For extra texture, sprinkle toasted walnuts or sunflower seeds over the top just before serving.
8. Chill and serve: Cover the salad and refrigerate for at least 30 minutes to allow the flavors to meld. Serve cold or at room temperature.

Tips & Variations

“For the best texture, avoid overcooking lentils; they should be tender yet hold their shape.”

• Substitute lentils: Feel free to use French green lentils (Puy lentils) for a firmer texture or red lentils if you prefer a softer salad.
• Add more veggies: Include diced bell peppers, grated carrots, or chopped celery to boost the crunch and color.
• Boost protein: Toss in some cooked chickpeas or edamame for an even heartier salad.
• Make it spicy: Add a pinch of red chili flakes or a diced jalapeño to the dressing for a kick.
• Herb swaps: Experiment with cilantro, dill, or basil to change up the flavor profile.
• Storage tips: This salad keeps well in the fridge for up to 3 days, making it perfect for meal prep. Keep the nuts separate if you want to maintain their crunchiness.

Nutrition Facts

Serving Suggestions

This cold lentil salad works beautifully as a light lunch or side dish. Serve it alongside grilled vegetables or your favorite plant-based protein for a balanced meal.

It also pairs wonderfully with crusty vegan bread or pita for a satisfying snack.

For a Mediterranean-inspired meal, try pairing this salad with Thelma Sanders Squash Recipe to add some warm roasted flavors. Or, if you want a more filling experience, combine it with a protein-rich dish like Bariatric Meatloaf Recipe, adapting it to your dietary preference.

For a tangy, peppery side, consider serving alongside Pickled Cherry Pepper Recipe — the acidity will complement the lentil salad’s fresh flavors beautifully.

Conclusion

This Cold Lentil Salad Recipe (Vegan) is a fantastic way to enjoy a nutritious, protein-packed meal that’s as tasty as it is healthy. With simple ingredients and straightforward preparation, it’s perfect for anyone looking to embrace plant-based eating without sacrificing flavor.

The fresh vegetables, herbs, and zingy lemon dressing make each bite delightful and refreshing, ideal for hot summer days or anytime you want a wholesome dish that’s ready quickly.

What’s more, this salad is incredibly versatile—customizable with your favorite veggies, herbs, and add-ins to suit your mood or pantry stock. Whether you’re a seasoned vegan or just dipping your toes into plant-based meals, this salad is sure to become a go-to favorite.

So next time you’re craving something light, nutritious, and delicious, whip up this cold lentil salad and enjoy the burst of flavors and health benefits in every bite.

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