Best 2 Lemon Lentil Salad Recipes

# Lemon Lentil Salad: A Refreshing and Flavorful Dish for Summer Gatherings

As the sun shines brighter and days grow longer, it's time to embrace the vibrant flavors of summer with a refreshing and wholesome dish: Lemon Lentil Salad. This delectable salad combines the goodness of protein-packed lentils, bright citrusy lemon, crunchy vegetables, and aromatic herbs. Its versatile nature makes it perfect for picnics, potlucks, or as a light and healthy meal.

The Lemon Lentil Salad stars plump and tender lentils, simmered to perfection and seasoned with zesty lemon juice, olive oil, garlic, and a hint of cumin. The addition of crisp cucumber, juicy tomatoes, red onion, and fresh parsley adds a delightful textural contrast and a burst of color. The tangy lemon dressing brings all the elements together, creating a harmonious balance of flavors that will tantalize your taste buds.

This recipe also includes variations to cater to different preferences and dietary restrictions. For a vegan version, you can substitute honey with maple syrup or agave nectar. If you'd like a spicier kick, add a pinch of red pepper flakes or chopped chili pepper. Additionally, you can incorporate crumbled feta cheese or grilled chicken for a more substantial meal.

With its vibrant colors, refreshing taste, and versatility, the Lemon Lentil Salad is sure to be a hit at any gathering. Its nutritional value, packed with protein, fiber, and essential vitamins, makes it a guilt-free indulgence. So, gather your ingredients, follow the step-by-step instructions, and prepare to savor this delightful dish that epitomizes the essence of summer.

Let's cook with our recipes!

MEDITERRANEAN LENTIL SALAD WITH LEMON-THYME VINAIGRETTE

Mediterranean Lentil Salad With Lemon-Thyme Vinaigrette image

Provided by Molly O'Neill

Categories dinner, easy, lunch, salads and dressings, side dish

Time 30m

Yield Four servings

Number Of Ingredients 14

Ingredients

1 cup lentils
5 cups water
1 tomato, cored and chopped
1/2 cup oil-cured black olives, pitted and coarsely chopped
1/2 cup crumbled feta cheese
2 stalks celery, trimmed, peeled and thinly sliced
Salt and freshly ground pepper to taste
1 tablespoon chopped fresh parsley, for garnish
1/4 cup fresh lemon juice
2 large cloves garlic, peeled and minced
2 teaspoons minced fresh thyme leaves
2 tablespoons plus 2 teaspoons olive oil
1/2 teaspoon salt
Freshly ground pepper to taste

Steps:

To make the salad, combine the lentils and water in a large saucepan and bring to a boil. Reduce heat and simmer until tender but not mushy, about 20 minutes. Drain, place in a large bowl and let cool. Toss the tomato, olives, feta and celery with the lentils.
To make the vinaigrette, whisk together the lemon juice, garlic and thyme in a medium bowl. Slowly whisk in the olive oil. Whisk in the salt and pepper. Toss the vinaigrette with the salad and season to taste. Divide among 4 plates, garnish with chopped parsley and serve.

Nutrition Facts : @context http, Calories 338, UnsaturatedFat 10 grams, Carbohydrate 38 grams, Fat 15 grams, Fiber 7 grams, Protein 16 grams, SaturatedFat 4 grams, Sodium 1067 milligrams, Sugar 3 grams

LEMON LENTIL SALAD

Lemon Lentil Salad image

I love lentils but never had a recipe that really enhanced their flavor...until I found this one! The touch of lemon juice gives this dish a light, refreshing appeal.

Provided by Taste of Home

Categories Lunch

Time 40m

Yield 6 servings.

Number Of Ingredients 15

Ingredients

5 tablespoons olive oil, divided
1 tablespoon lemon juice
2 teaspoons red wine vinegar
2 teaspoons sugar
1 teaspoon Dijon mustard
1/2 teaspoon dried thyme
1/4 teaspoon salt
1/4 teaspoon pepper
1 garlic clove, minced
3 cups water
1 cup dried lentils, rinsed
1 bay leaf
1 large tomato, diced
1/2 cup minced fresh parsley
2 to 3 green onions, sliced

Steps:

In a small bowl, combine 4 tablespoons oil, lemon juice, vinegar, sugar, mustard, thyme, salt, pepper and garlic; set aside. , In a medium saucepan, bring the water, lentils, bay leaf and remaining oil to a boil. Reduce heat; simmer, uncovered, for 30 minutes. Remove from the heat. Let stand for 30 minutes; drain if necessary. Discard bay leaf. Add the tomato, parsley, onions and dressing; mix gently. Cover and refrigerate for at least 2 hours.

Nutrition Facts : Calories 226 calories, Fat 12g fat (2g saturated fat), Cholesterol 0 cholesterol, Sodium 129mg sodium, Carbohydrate 22g carbohydrate (4g sugars, Fiber 11g fiber), Protein 10g protein.

Tips:

For the best flavor, use fresh, ripe lemons. Look for lemons that are heavy for their size and have a smooth, unblemished skin.
If you don't have any fresh lemons, you can use bottled lemon juice. However, fresh lemon juice will give your salad a brighter, more flavorful taste.
Rinse the lentils thoroughly before cooking. This will help to remove any dirt or debris.
Cook the lentils according to the package directions. Be sure not to overcook them, or they will become mushy.
While the lentils are cooking, prepare the other ingredients for the salad. Chop the cucumber, tomatoes, red onion, and parsley.
Once the lentils are cooked, drain them and let them cool slightly. Then, add them to a large bowl along with the other ingredients.
Drizzle the salad with olive oil and lemon juice. Season with salt and pepper to taste.
Toss the salad to coat all of the ingredients. Serve immediately.

Conclusion:

Lemon lentil salad is a refreshing, flavorful, and healthy dish that is perfect for a light lunch or dinner. It is also a great way to use up leftover lentils. With its bright citrus flavor and crunchy vegetables, this salad is sure to please everyone at your table.