A truly great vegan salad is one of my favorite things and this Lentil Salad with Fresh Herbs is no exception!
It begins by tossing perfectly cooked French lentils in a zesty and aromatic dressing made from shallots, garlic, pine nuts, lemon zest, and a handful of other simple ingredients. The lentils are then tossed with a medley of fresh herbs and arugula to bulk up the salad, making it the perfect light lunch or satisfying side dish.
But let’s be honest, there is no wrong time to enjoy this vegan lentil salad. It’s hearty and filling, so you can even enjoy it during the cold depths of winter, but it’s also packed with the kind of sunshine you expect from a summer dish.
Table of Contents:
1. Why this recipe works
2. Ingredient notes
3. Step-by-step instructions
4. Tips for making this recipe
5. Flavor variations
6. Frequently Asked Questions
7. Recipe card with notes
Why this recipe works
Incredible flavors, but secretly hearty and wholesome
This lentil salad is the kind of lunch that you look forward to all day. There are so many great flavors to enjoy thanks to the medley of gently fried shallots and garlic, lemon zest, toasted nuts, and fresh herbs.
Another reason why this salad is perfect for lunches? It’ll give you a boost of energy! The wholesome ingredients are packed with plant-based protein, fiber, and essential vitamins and minerals, leaving you feeling full but not weighed down or tired.
The ultimate versatile salad
Have fun with this one! The ingredients and flavors are versatile and can be customized to suit everyone’s tastes and preferences. Experiment with different types of herbs and salad greens, adjust the amount of heat and acidity, and add or omit ingredients to make it your own. The options are endless!
PS: If you’re looking for the ultimate fall-themed salad, you gotta try this Roasted Pumpkin Salad with Balsamic Vinaigrette (it’s got a medley of warming and fresh flavors with creamy, crisp, crunchy, and chewy textures!).
A 30-minute dish
Keep this lentil salad recipe in your back pocket whenever you need a quick and easy weeknight meal or vegan meal prep idea. It takes 30 minutes from start to finish, and no fancy cooking methods or tools are needed.
Ingredient notes
French green lentils
Also known as “puy lentils,”, French green lentils are smaller than your standard green or brown lentils and have a bluish-green color. They hold their shape well as they boil and have a tender, yet firm texture when they’re done. This is exactly what you want when you’re making a lentil salad–no mushiness here!
Substitute: Black beluga lentils are the next best option if you can’t find French lentils. And if you can’t find either, use green or brown lentils but only cook them until al dente to avoid a mushy salad.
Shallots and garlic
These two classic aromatics are sautéed along with the nuts, delivering a savory and subtle sweet depth of flavor and complexity in every bite.
Substitute: Substitute the shallot with half of a small or medium red onion.
Toasted Nuts
Toasted nuts are a show-stopper in this salad. Their natural flavors are enhanced as they toast in the pan with the shallots and garlic, infusing the salad with a beautiful nuttiness. The slight crunch they bring adds a nice textural dimension, too.
I’m a sucker for pine nuts in this salad because they bring this seriously amazing buttery mouthfeel and rich flavor. But, I get it, they’re pricey (they’re slow to grow and difficult to harvest)! Luckily, this lentil salad is delicious with other nuts, like toasted almonds, pistachios, walnuts, or cashews. When using larger nuts like that, roughly chop them first.
Nut allergy? Use a mixture of toasted pepitas and sunflower seeds, or even sesame seeds.
Seasonings
A combination of lemon zest, chile flakes, and flaky sea salt gives this salad a zesty kick that is both bright and refreshing.
Herbs
A blend of soft fresh herbs brings freshness, flavor, and dimension. I used a mixture of parsley, basil, and mint but the options are flexible; use only one or two herbs, like dill and parsley or cilantro and mint.
Arugula
Leafy greens bulk up the salad while sneaking brain, skin, and gut-healthy nutrients into your diet.
Substitute: You can use any other salad green instead of arugula, such as baby kale or watercress.
Step-by-step instructions
To cook the lentils, bring a saucepan full of salted water to a boil, then add the lentils, bay leaf, and freshly cracked pepper.
Simmer until the lentils are al dente, then drain.
Meanwhile, saute the shallots and garlic over medium heat. Cook until the shallots are just starting to get some color.
Add the pine nuts to the pan. The heat will bring out their natural oils, bringing a beautiful nutty flavor to the salad that you wouldn’t get from raw nuts.
Now stir in the lemon zest, chile flakes, and flaky salt. Toss for 30 seconds, then transfer the mixture to a bowl to prevent them from cooking further.
While the lentils are cooking, chop the fresh herbs.
Add the cooked lentils to the bowl with the aromatic oil. Toss with salt and pepper, then add the vinegar, lemon juice, and fresh herbs. Toss it all together and adjust the flavor to your taste.
To finish, add the fresh arugula and use tongs to incorporate them into the lentil salad. Season with a little salt and pepper as needed, then serve!
Tips for making this recipe
Fresh herbs have the best flavor
Don’t discount the importance of fresh herbs in this salad! They’re the star of the show, offering an abundance of fresh flavors and color, as well as textural and flavor nuance. Dried herbs do not offer the same level of refreshment and shouldn’t be used raw/uncooked, so save them for another recipe.
Add more flavor to the lentils
As I mention in my YouTube video, 3 Delicious Lentil Recipes, one of my favorite ways to infuse more flavor into cooked lentils is to add flavoring agents to the boiling water. Salted water along with a bay leaf does the trick in this recipe, but feel free to get creative. You can also use chopped shallots, black pepper, fresh thyme or rosemary, carrots, celery, or garlic cloves.
Don’t overcook the lentils
In other words, don’t walk away from the pot. Keep an eye on the lentils and only boil them until they’re al dente (tender but with a bite). You don’t want them to be too soft and certainly not mushy, or else the lentils will get a little mushy.
Time-saving tip: Dried puy lentils typically take between 20 to 25 minutes to cook in a pot of boiling water. If time is of the essence, you can cook them in the Instant Pot instead. They’re ready in about 6 minutes and stay nice and firm.
Add the greens at the end
Give the lemon and herb-dressed lentils a few minutes to cool before tossing them with the salad greens. This way, the heat of the cooked lentils won’t cause the arugula to wilt.
Flavor variations
Don’t be afraid to adjust the seasonings to your liking here:
- For a spicier flavor, add more Aleppo pepper or red pepper flakes. For the mildest heat, use just a pinch.
- Cut down on the acidity by using less lemon juice or vinegar.
- Substitute the champagne vinegar for red wine vinegar, apple cider vinegar, more lemon juice, or any type of vinegar you prefer. Distilled white vinegar also works but use less (½ to 1 tablespoon), as it’s harsher in flavor.
- Use any variation of soft fresh herbs in this recipe, like parsley, dill, mint, cilantro, or basil.
- Swap the arugula for your favorite salad greens, such as spinach, lacinato kale, watercress, mesclun, or romaine.
- Bulk it up with more vegetables, like roasted sweet potatoes or cauliflower, or shaved carrot ribbons or sliced cherry tomatoes.
- Jazz up the flavor with a drizzle of basil pesto or a spoonful of tzatziki or tahini sauce.
- Or, for a quicker alternative, skip sauteing the garlic and shallots in olive oil and instead toss the cooked lentils with my Red Wine Vinaigrette. Fold in the fresh herbs and arugula before serving (skip the vinegar, as there’s vinegar in the vinaigrette).
Remember: As you’re making the salad and playing with any new flavors, taste as you go and continue to make adjustments until you find your perfect balance.
Frequently Asked Questions
You can be creative when thinking about how to serve lentil salad. For a healthy and filling meal, pair it seeded multigrain bread or sturdy crackers for scooping. You can even scoop the lentils and greens over a creamy dip, like homemade hummus or the lemon yogurt sauce from my Broccoli and Za’atar Chickpeas recipe.
You can use canned lentils if you’re short on time, but cooking dried lentils yourself is the way to go when it comes to achieving the best flavor and texture.
Yes, the lentils and aromatic oil can be made ahead of time and stored in separate containers in the fridge. When it’s time to serve, toss them together along with the fresh herbs and arugula.
Transfer the leftover salad to an airtight container and store it in the fridge. It will stay fresh for 3 to 4 days.
If you love this Lentil Salad with Fresh Herbs, please be sure to leave a rating and review below! It’s always much appreciated :) And tag me on Instagram – I love seeing your feedback!
Lentil Salad with Fresh Herbs
Ingredients
- 1 cup (200g) French green lentils or Black Beluga lentils (see note 1)
- Kosher salt + freshly cracked black pepper
- 1 bay leaf
- ¼ cup (56g) extra virgin olive oil
- 2 medium shallots, thinly sliced
- 5 garlic cloves, thinly sliced
- ½ cup (~70g) pine nuts, or chopped almonds or pistachios (see note 2)
- 2 medium lemons, zested + 2 tablespoons of the juice
- 2 teaspoons Aleppo pepper (or ½ teaspoon red pepper flakes; half for mild heat)
- Heaping ½ teaspoon flaky sea salt
- 1 to 1 ½ tablespoons champagne vinegar (or red wine vinegar), more as needed
- 1 ½ cups (~24g) fresh soft herbs such as basil, mint, parsley, and/or cilantro, chopped (see note 3)
- 3 cups (40g) arugula
Instructions
- Cook the lentils. Fill a medium saucepan with water and generously salt, as you would salt cooking water for pasta. Once the water is boiling, add the lentils, bay leaf, and a few rounds of black pepper.
- Reduce the heat to simmer and maintain a simmer for 20 to 23 minutes, or until the lentils are al dente (tender but with a bite). When the lentils are al dente, drain them over a colander and discard the bay leaf. Shake the colander a few times to get rid of water.
- While the lentils cook, heat the olive oil in a large frying pan over medium heat. Once warm, add the shallots and garlic with a pinch of salt. Cook for 3 minutes, or until shallots are just starting to get some color.a. Add the pine nuts and cook, stirring from time to time, for 4 to 6 minutes, or until garlic is just turning golden brown around the edges and the pine nuts are toasted and nicely browned.b. Add lemon zest, chile flakes, and flaky salt, and cook for 30 seconds, tossing frequently. Take off heat immediately and pour into a large bowl to stop cooking.
- While the lentils cook, chop the fresh herbs.
- Add the lentils to the aromatic oil, season with ½ teaspoon kosher salt, black pepper to taste, and toss well. Add the vinegar (starting with 1 tablespoon), 2 tablespoons lemon juice, fresh herbs and toss well to combine.
- Now add the arugula and toss together with tongs to just gently wilt. Season the salad with salt and pepper if needed.
Notes
Recipe: Nisha Vora / Rainbow Plant Life | Photography: Megan Morello
Thank you for this recipe! My family and I enjoyed it tremendously, and others have repeatedly asked me for the recipe – it is now a regular staple in my meal prep.
One slight variation I made is adding sun-dried tomatoes alongside the garlic and shallot mixture. It really infused the dish with a Mediterranean feel and added an extra dimension of flavor!
Thank you for this unique recipe! I paired it with couscous and soy sauce and it was really good. You’re recipes are so creative and they are really helping me since switching to a vegetarian diet. Thank you again!
Thanks for the wonderful review, Rachele! It’s awesome to hear you’re loving the recipes. :)
Another excellent recipe! I like how this is so quick to make and the fiber content of this salad is primo 👌 the slight heat in this salad give it a noce touch dont skip out on the chili flakes
Awesome, Carla. Thanks for your comment and for taking the time to review!
So good! Just made this for lunch and it was delicious! I upped the amount of arugula because I enjoy it, but stuck to the recipe otherwise. It’s perfect!
Awesome, Meera. Thanks for your comment and for taking the time to review!
Really good! I liked the mix of herbs and the tangy flavor from lemon. I ate it both warm and cold the next day.
Hi Marissa, thank you so much for your kind review!
I’ve made this many times, its one of my fav’s. Shortcute to share. Started it tonight and only had canned lentils, dubiously I continued and much to my surprise it was just as delicious. There were no issues, they had a little bite, they withstood the warm oil mixture, sopped it up and put it on to a combo of arugula and other lettuces. So yummy!
Your positive feedback is the best reward for our hard work. Thank you, Marnie!
This salad is so delicious! I recommend adding roasted sweet potato to make it more filling and I use much more arugula, but everything else is perfect!
Thanks for sharing, Ella! The sweet potato addition sounds lovely.
omg i just made this – it’s gonna be a regular meal prep. sooooo good
Yay! Those words are music to our ears, Linda! :)
This was really delicious! The sautéed garlic and shallot combo, along with the pine nuts, added such a rich flavor! Will be making again. Thank you!
Hi Cathy, Thank you so much for such a fantastic review! Appreciate you taking the time!
Loved it! Its a wonderful salad and a satisfying meal when combined with some good bread :)
Hi Annelies, Thank you so much for such a fantastic review! Appreciate you taking the time!
I was worried about how I’ll be getting enough protein in a day on my strength training journey as a vegan, but with high protein and on top of that delicious dishes like this I am no longer worried at all! Thank you for sharing this simple and amazing dish with us Nisha!
Woohoo, those words are music to our ears, Kaiya!
You should take a look at our tofu, bean and lentil recipe roundups for some more inspiration!
My favorite high protein recipe on this site is by far the tofu scramble.
We hope you get the chance to try even more tasty meals from RPL! :)
I loved this salad so much, I had to make it again right away! Delicious fresh or as leftovers for lunch …so much flavor! I used basil and parsley for the herbs, and the toasted pine nuts are amazing. Thanks for another winner!
Yes!! This was amazing in my opinion and I loved the heat from the Aleppo peppers! I never knew I could love lentils so much. The french ones are truly king. Thank you so much for sharing : D
We’re over the moon to hear you enjoyed the recipe, Mallory. Thanks for your kind words!
I made this today as a quick light Sunday supper. I have never used the green lentil in my cooking. I only boiled for 15 minutes and I was glad as I think they would have been too soft otherwise. Very tasty. I do not think it is a stand alone dish for a meal. Rather a good side dish.
I will be mixing it with couscous for tomorrow’s lunch
We’re happy to hear you enjoyed the salad, Alex!
Another 5 star recipe.
I made this yesterday, had it fresh for lunch, then again for supper as left overs.
Really, really good salad.
I don’t know if the lentils were French – I asked them, “Comment allez vous?” which is about all my French, but they didn’t respond. They did take 20 minutes to get to al dente, so maybe.
The usual complaint – it always takes me so long to round up the mice and get them in place (mise en place)
I used mint & cilantro for herbs. Very good choice, except I was trying to pluck the leaves off and measure their weight as I went. The scale kept shutting itself off. Much better choice is to get them all off the stems, then weigh, then chop. So much I don’t know about cooking! That’s why I come to “Nisha’s cooking class” – to learn. And to eat amazing food.
I worried a bit about the shallots – I wasn’t sure they’d break up well enough, but they did fine, though one looked kind of “bad” when I finished peeling it, so I only ended up using 1 instead of 2.
Also, I didn’t have red wine vinegar. I had red cooking wine and balsamic vinegar, so I used the balsamic.
LOL Thanks for the lovely review, Ken! So great to hear you truly enjoyed the recipe. And thank you for sharing your experience!
This was absolutely delicious! Easy, filling and so tasty :) I used ingredients I had at home – beluga, wallnuts, red onion and added more greens as I had them in my fridge and it was absolutely amazing. Thank you! :)
We appreciate your feedback and support, Adela. Thank you for leaving a review!
Just made this – loved it!! … I’m always so-so about lentils … But maybe that’s because I hadn’t used french green lentils – sooooooooo yummy … I was wondering if you just ate the left overs cold, or had any suggestions on what you did … (I’m not much of cook so don’t know all the tricks that there might (or might not be) for left overs on a dish like this! : ) … Thanks!! (I’m replying five stars on this recipe. Very tasty)
Hi Marcy, happy to hear you enjoyed the salad! And yes, the leftovers are best eaten cold! Reheating the arugula and herbs would likely not turn out well.
I put my left overs in the microwave for 25 seconds – just enough so they weren’t cold.
I made a half recipe and it was sooooo good! Thank you! I really enjoyed having it with hummus and pita chips!
Hi Lisa, we’re thrilled to hear you enjoyed this recipe! Next time, would you mind leaving a rating alongside your review? Star ratings are big help to readers who are thinking of making the recipe. Thanks!
Recipe was delicious! Very different from any salad I’ve ever tasted or created.
We’re happy to hear this recipe changed your mind about salads, Rebecca! :)
A winner: simple and tasty. I’ve just eaten the “leftovers” today and it’s just as good, if not better. I used the ingredients I had to hand i.e. puy lentils, walnuts and a red onion, but otherwise kept to your original recipe.
P.s. I can recommend your salad e-book to everyone, not just the recipes, but the recommendations on matching dressings and other tips.
Your positive feedback is the best reward for our hard work. I’m a huge fan of the salad ebook as well, it’s so helpful! Thanks, Tony!