28+ Delicious and Easy Summer Lentil Salad Recipes to Try This Season

As the temperatures rise and the days get longer, there’s nothing quite like a refreshing, light, and nutritious salad to keep you energized throughout the summer.

If you’re looking to make the most of the season’s bounty, summer lentil salads are the perfect choice.

Not only are lentils packed with protein, fiber, and essential nutrients, but they also pair beautifully with the vibrant fruits and vegetables that are abundant during these warm months.

In this article, we’ve curated a collection of over 28+ summer lentil salad recipes that offer a variety of flavors, textures, and ingredients to suit every taste.

From tropical mango and coconut to smoky roasted beets and tangy feta, you’ll find a lentil salad recipe for every occasion — whether you’re hosting a barbecue, preparing a quick lunch, or planning a picnic by the beach.

Get ready to discover the versatility and heartiness of lentils, combined with the freshest seasonal ingredients.

These summer lentil salads are not only delicious but also simple to prepare, making them a perfect addition to your summer meal planning!

28+ Delicious and Easy Summer Lentil Salad Recipes to Try This Season

Lentils are one of those ingredients that can transform a simple salad into a wholesome, satisfying meal.

With so many varieties of summer produce available, the possibilities for creating delicious and vibrant lentil salads are endless.

Whether you enjoy the tanginess of citrus, the sweetness of roasted vegetables, or the freshness of leafy greens, you’re bound to find a recipe that suits your tastes.

These 28+ summer lentil salad recipes are designed to keep you cool, refreshed, and full of energy all season long.

Plus, they’re incredibly versatile, making them perfect for meal prep, casual lunches, or a special dish for a summer gathering.

So, grab your favorite seasonal ingredients, cook up some lentils, and start enjoying these vibrant, healthy, and delicious salads!

Mediterranean Summer Lentil Salad

Brimming with bold flavors and wholesome ingredients, this Mediterranean Summer Lentil Salad is a go-to dish for warm-weather lunches or light dinners.

The earthy lentils pair perfectly with juicy tomatoes, crisp cucumbers, briny olives, and a bright lemon-herb dressing. It’s high in plant-based protein and fiber, making it both filling and energizing without feeling heavy.

Ingredients:

• 1 cup green or brown lentils, rinsed
• 3 cups water
• 1 cup cherry tomatoes, halved
• 1 cup cucumber, diced
• 1/3 cup red onion, finely chopped
• 1/2 cup Kalamata olives, pitted and sliced
• 1/4 cup crumbled feta cheese (optional)
• 2 tbsp fresh parsley, chopped
• 2 tbsp extra virgin olive oil
• 1 tbsp red wine vinegar
• Juice of 1 lemon
• 1 tsp dried oregano
• Salt and pepper to taste

Instructions:

1. In a medium pot, add lentils and water. Bring to a boil, then reduce heat and simmer uncovered for 18–20 minutes, until tender but not mushy. Drain and let cool.
2. In a large bowl, combine cooled lentils, cherry tomatoes, cucumber, red onion, olives, and parsley.
3. In a small bowl or jar, whisk together olive oil, red wine vinegar, lemon juice, oregano, salt, and pepper.
4. Pour dressing over the salad and toss to coat. Add feta if using.
5. Chill for at least 30 minutes before serving to allow the flavors to meld.

This salad is a celebration of summer produce and Mediterranean simplicity.

It makes a fantastic make-ahead meal, and its flavors only deepen after a day in the fridge. Serve it as a side dish at your next picnic or enjoy it solo with warm pita bread.

Spicy Mango Lentil Salad

This vibrant, tropical-inspired Spicy Mango Lentil Salad blends sweet mangoes with earthy lentils and a touch of heat from fresh jalapeños.

It’s a refreshing twist that delivers bold contrasts in every bite. It’s naturally vegan and gluten-free, perfect for summer potlucks or outdoor dinners.

Ingredients:

• 1 cup red lentils, rinsed
• 2.5 cups water
• 1 large ripe mango, peeled and diced
• 1/2 red bell pepper, diced
• 1 small jalapeño, finely chopped (remove seeds for less heat)
• 1/4 cup red onion, finely chopped
• 2 tbsp fresh cilantro, chopped
• Juice of 2 limes
• 2 tbsp olive oil
• 1/2 tsp ground cumin
• Salt and pepper to taste

Instructions:

1. Cook red lentils in water: bring to a boil, then simmer for 12–15 minutes until soft but not falling apart. Drain and cool.
2. In a large bowl, combine mango, red bell pepper, jalapeño, red onion, and cilantro.
3. Add the cooled lentils to the bowl.
4. In a small jar, whisk together lime juice, olive oil, cumin, salt, and pepper.
5. Drizzle dressing over the salad and gently toss to combine.
6. Chill for 20–30 minutes before serving.

This salad is a delightful mix of tropical sweetness and gentle heat, perfect for hot days when you crave something fresh and satisfying.

Pair it with grilled tofu, chicken, or enjoy it wrapped in lettuce leaves for a light meal.

Lentil & Corn Southwest Salad

The Lentil & Corn Southwest Salad is a zesty, colorful dish that brings together hearty lentils, sweet summer corn, and smoky southwestern spices.

It’s packed with fiber, flavor, and crunch—great as a standalone dish or served as a vibrant side at your next barbecue.

Ingredients:

• 1 cup brown or green lentils, rinsed
• 3 cups water
• 1 cup cooked or grilled corn kernels (fresh or frozen)
• 1/2 cup black beans, rinsed and drained
• 1/2 red bell pepper, diced
• 1/4 cup green onions, sliced
• 1 avocado, diced
• 1/4 cup fresh cilantro, chopped
• Juice of 1 lime
• 2 tbsp olive oil
• 1 tsp smoked paprika
• 1/2 tsp ground cumin
• Salt and pepper to taste

Instructions:

1. Cook lentils in water until just tender (about 20 minutes). Drain and cool.
2. In a large mixing bowl, combine lentils, corn, black beans, bell pepper, and green onions.
3. In a small bowl, whisk together lime juice, olive oil, smoked paprika, cumin, salt, and pepper.
4. Pour dressing over the salad and toss well.
5. Gently fold in diced avocado and chopped cilantro just before serving.

Hearty yet refreshing, this Southwest-inspired lentil salad is a crowd-pleaser that doesn’t sacrifice nutrition for flavor.

The avocado adds a creamy finish, while the paprika and cumin provide a subtle smokiness. Serve it chilled or at room temperature with grilled meats or tortilla chips for a complete meal.

Tropical Avocado Lentil Salad

This Tropical Avocado Lentil Salad combines the richness of ripe avocado with sweet pineapple and a zesty lime dressing.

The lentils provide a hearty base, making this dish both light and filling. It’s a great choice for hot summer days when you crave something satisfying yet fresh.

Ingredients:

• 1 cup green lentils, rinsed
• 3 cups water
• 1 ripe avocado, diced
• 1/2 cup fresh pineapple, diced
• 1/4 cup red onion, finely chopped
• 1/2 cup cherry tomatoes, halved
• 2 tbsp fresh cilantro, chopped
• Juice of 1 lime
• 2 tbsp olive oil
• 1 tsp honey or agave syrup
• Salt and pepper to taste

Instructions:

1. Cook lentils in water for 20-25 minutes, until tender but not mushy. Drain and set aside to cool.
2. In a large bowl, combine the cooled lentils, avocado, pineapple, red onion, and cherry tomatoes.
3. In a small bowl, whisk together lime juice, olive oil, honey, salt, and pepper.
4. Pour dressing over the salad and toss gently to combine.
5. Sprinkle with fresh cilantro and serve chilled.

This salad is a perfect combination of creamy, sweet, and tangy elements.

It’s refreshing, filling, and packed with vitamins and healthy fats, making it an excellent dish for summer gatherings or as a meal prep option for the week ahead.

Lentil & Roasted Veggie Summer Salad

For a heartier option, the Lentil & Roasted Veggie Summer Salad is a fantastic dish that combines the earthy flavor of lentils with roasted vegetables like zucchini, bell peppers, and eggplant.

This is a filling salad that can be enjoyed warm or cold, perfect for a picnic or a side at your next barbecue.

Ingredients:

• 1 cup green or brown lentils, rinsed
• 3 cups water
• 1 medium zucchini, diced
• 1 red bell pepper, diced
• 1 small eggplant, diced
• 2 tbsp olive oil
• 1 tsp dried thyme
• 1 tsp garlic powder
• Salt and pepper to taste
• 2 tbsp balsamic vinegar
• 1/4 cup fresh basil, chopped
• 1/4 cup crumbled feta cheese (optional)

Instructions:

1. Preheat the oven to 400°F (200°C).
2. On a baking sheet, toss zucchini, bell pepper, and eggplant with olive oil, thyme, garlic powder, salt, and pepper. Roast for 20–25 minutes, turning halfway, until vegetables are tender and slightly caramelized.
3. Meanwhile, cook the lentils in water for about 20 minutes, until tender. Drain and cool.
4. In a large bowl, combine the cooked lentils with the roasted vegetables.
5. Drizzle balsamic vinegar over the salad and toss to combine.
6. Garnish with fresh basil and feta cheese if desired. Serve warm or cold.

This salad is rich in flavor with the depth of roasted veggies and the bright freshness of basil and balsamic vinegar.

It’s a versatile dish that can be enjoyed as a main or served as a side alongside grilled meats or plant-based proteins.

Cucumber & Tomato Lentil Salad

This Cucumber & Tomato Lentil Salad is a light and crisp dish, ideal for hot days when you want something refreshing but still hearty.

The lentils add substance while the cucumbers and tomatoes provide a burst of freshness. A simple lemon vinaigrette pulls everything together for a perfectly balanced salad.

Ingredients:

• 1 cup brown or green lentils, rinsed
• 3 cups water
• 1 cucumber, diced
• 1 cup cherry tomatoes, halved
• 1/4 red onion, thinly sliced
• 1/4 cup fresh parsley, chopped
• 1/4 cup feta cheese, crumbled (optional)
• Juice of 1 lemon
• 2 tbsp olive oil
• 1 tsp Dijon mustard
• Salt and pepper to taste

Instructions:

1. Cook lentils in water for 20-25 minutes, until tender. Drain and set aside to cool.
2. In a large bowl, combine the cooled lentils, cucumber, tomatoes, and red onion.
3. In a small bowl, whisk together lemon juice, olive oil, Dijon mustard, salt, and pepper.
4. Pour the dressing over the salad and toss gently to combine.
5. Garnish with fresh parsley and feta cheese if using. Serve chilled.

This salad is light, tangy, and full of summer flavors.

The cucumber and tomatoes offer crunch and juiciness, while the lentils provide a satisfying base. It’s ideal as a side dish for a summer picnic or a simple, healthy meal on its own.

Lentil & Citrus Salad with Poppy Seed Dressing

This vibrant salad combines lentils with the fresh, zesty flavors of citrus fruits, making it the perfect dish for a sunny day.

The addition of a tangy poppy seed dressing enhances the freshness of the ingredients and gives the salad a delightful sweetness. It’s a refreshing option that’s high in fiber and vitamin C.

Ingredients:

• 1 cup green or brown lentils, rinsed
• 3 cups water
• 1 orange, peeled and segmented
• 1 grapefruit, peeled and segmented
• 1/2 cup cucumber, diced
• 1/4 cup red onion, thinly sliced
• 2 tbsp fresh mint, chopped
• 1/4 cup feta cheese, crumbled (optional)
• 2 tbsp olive oil
• 1 tbsp honey or maple syrup
• 1 tbsp white wine vinegar
• 1 tsp Dijon mustard
• 1 tsp poppy seeds
• Salt and pepper to taste

Instructions:

1. Cook the lentils in water for 20-25 minutes, until tender but not mushy. Drain and let cool.
2. In a large bowl, combine the cooked lentils, citrus segments, cucumber, red onion, and fresh mint.
3. In a small bowl, whisk together olive oil, honey, vinegar, mustard, poppy seeds, salt, and pepper.
4. Drizzle the dressing over the salad and toss gently to combine.
5. Garnish with crumbled feta cheese if desired. Chill for 30 minutes before serving.

This salad is a fantastic way to enjoy the bright, refreshing flavors of citrus while still getting the nutritional benefits of lentils.

The poppy seed dressing adds an extra layer of sweetness, making this salad a perfect dish for picnics or casual summer gatherings.

Smoky BBQ Lentil Salad

A hearty yet vibrant salad, the Smoky BBQ Lentil Salad combines smoky flavors from BBQ sauce with the earthy taste of lentils, creating a flavorful and satisfying dish.

With crunchy vegetables and a touch of heat, this is a great way to enjoy a filling salad that’s not too heavy, perfect for summer barbecues.

Ingredients:

• 1 cup brown lentils, rinsed
• 3 cups water
• 1/2 cup corn kernels (fresh or frozen)
• 1/2 red bell pepper, diced
• 1/4 cup green onions, sliced
• 1/4 cup fresh cilantro, chopped
• 1/4 cup BBQ sauce
• 1 tbsp olive oil
• 1 tbsp apple cider vinegar
• 1/2 tsp smoked paprika
• 1/4 tsp chili powder (optional for extra heat)
• Salt and pepper to taste

Instructions:

1. Cook the lentils in water for 20 minutes or until tender. Drain and cool.
2. In a small skillet, sauté the corn, bell pepper, and green onions with olive oil for 3-4 minutes until slightly charred and softened.
3. In a large bowl, combine the cooked lentils, sautéed vegetables, and cilantro.
4. In a separate bowl, whisk together BBQ sauce, apple cider vinegar, smoked paprika, chili powder, salt, and pepper.
5. Pour the BBQ dressing over the salad and toss gently to combine.
6. Chill for 30 minutes before serving.

This salad offers a smoky, tangy flavor that’s perfect for grilling season.

The combination of lentils and crunchy veggies makes it a satisfying option for a main dish or a side. Pair it with grilled meats or plant-based burgers for a complete summer meal.

Lentil & Beet Salad with Goat Cheese

This Lentil & Beet Salad brings together the earthy flavor of beets with the richness of goat cheese and the heartiness of lentils.

The earthy, sweet beets are balanced by the creamy tang of goat cheese and a light vinaigrette, making this salad a sophisticated and flavorful option for summer.

Ingredients:

• 1 cup French green lentils, rinsed
• 3 cups water
• 2 medium beets, roasted, peeled, and diced
• 1/4 cup goat cheese, crumbled
• 1/4 cup walnuts, chopped and toasted
• 2 tbsp fresh parsley, chopped
• 1 tbsp olive oil
• 1 tbsp balsamic vinegar
• 1 tsp Dijon mustard
• Salt and pepper to taste

Instructions:

1. Cook the lentils in water for 20-25 minutes, until tender. Drain and let cool.
2. Roast the beets: Wrap the beets in foil and roast at 400°F (200°C) for 45-60 minutes, until tender. Peel and dice.
3. In a large bowl, combine the cooled lentils, diced beets, and walnuts.
4. In a small bowl, whisk together olive oil, balsamic vinegar, Dijon mustard, salt, and pepper.
5. Pour the dressing over the salad and toss gently.
6. Sprinkle with goat cheese and fresh parsley before serving.

This salad is rich, satisfying, and packed with nutrients.

The beets provide an earthy sweetness, while the goat cheese adds a creamy, tangy contrast. It’s a great dish for summer dinner parties or as a healthy lunch that’s both filling and refreshing.

Lentil & Pomegranate Salad with Tahini Dressing

A beautiful blend of earthy lentils, juicy pomegranate seeds, and a creamy tahini dressing, this salad is bursting with color and flavor.

It’s sweet, savory, and perfect for a light yet satisfying meal. The pomegranate seeds add a juicy pop, while the tahini dressing adds a rich, nutty flavor that ties everything together.

Ingredients:

• 1 cup green lentils, rinsed
• 3 cups water
• 1/2 cup pomegranate seeds
• 1/4 cup red onion, finely chopped
• 1/4 cup cucumber, diced
• 1/4 cup fresh parsley, chopped
• 1 tbsp olive oil
• 1 tbsp lemon juice
• 2 tbsp tahini
• 1 tsp honey or maple syrup
• 1 garlic clove, minced
• Salt and pepper to taste

Instructions:

1. Cook lentils in water for about 20-25 minutes, until tender. Drain and let cool.
2. In a large bowl, combine the cooled lentils, pomegranate seeds, red onion, cucumber, and parsley.
3. In a small bowl, whisk together olive oil, lemon juice, tahini, honey, minced garlic, salt, and pepper to make the dressing.
4. Pour the dressing over the salad and toss gently to coat.
5. Serve chilled or at room temperature.

This salad is a delightful combination of sweet, savory, and tangy flavors.

The tahini dressing brings a creamy richness to balance the fresh ingredients, while the pomegranate seeds add a burst of juiciness. It’s a beautiful dish for any occasion and pairs wonderfully with grilled meats or as a light meal on its own.

Lentil & Cucumber Yogurt Salad

This refreshing salad combines cool cucumbers with creamy yogurt and the heartiness of lentils for a light and nutritious summer dish.

The tangy yogurt dressing, along with the crisp cucumbers, makes this salad perfect for a hot day, offering a cooling effect and satisfying crunch.

Ingredients:

• 1 cup green or brown lentils, rinsed
• 3 cups water
• 1 large cucumber, diced
• 1/2 cup plain Greek yogurt
• 1 tbsp fresh dill, chopped
• 1 tbsp olive oil
• 1 tbsp lemon juice
• 1/2 tsp garlic powder
• Salt and pepper to taste

Instructions:

1. Cook lentils in water for about 20-25 minutes, until tender. Drain and let cool.
2. In a large bowl, combine the cooled lentils and diced cucumber.
3. In a small bowl, whisk together Greek yogurt, olive oil, lemon juice, dill, garlic powder, salt, and pepper to make the dressing.
4. Pour the yogurt dressing over the lentils and cucumbers and toss gently to coat.
5. Serve chilled and enjoy!

This Lentil & Cucumber Yogurt Salad is light, refreshing, and packed with protein from the lentils and yogurt.

The cool, crisp cucumbers pair wonderfully with the tangy yogurt dressing, making it a perfect dish for picnics, barbecues, or a quick weeknight dinner.

Lentil & Avocado Salad with Lime Vinaigrette

A simple yet flavorful combination of creamy avocado, hearty lentils, and a zesty lime vinaigrette, this salad is perfect for a quick lunch or dinner.

The avocado provides a rich, creamy texture, while the lime vinaigrette adds a refreshing citrus kick to balance the earthiness of the lentils.

Ingredients:

• 1 cup green or brown lentils, rinsed
• 3 cups water
• 1 ripe avocado, diced
• 1/2 cup cherry tomatoes, halved
• 1/4 cup red onion, thinly sliced
• 1/4 cup fresh cilantro, chopped
• Juice of 1 lime
• 2 tbsp olive oil
• 1/2 tsp ground cumin
• Salt and pepper to taste

Instructions:

1. Cook lentils in water for about 20-25 minutes, until tender. Drain and cool.
2. In a large bowl, combine the cooled lentils, avocado, cherry tomatoes, red onion, and cilantro.
3. In a small bowl, whisk together lime juice, olive oil, cumin, salt, and pepper to make the dressing.
4. Drizzle the dressing over the salad and toss gently to combine.
5. Serve immediately or chill for 20 minutes to allow the flavors to meld.

This salad is a wonderful balance of creamy, tangy, and savory flavors.

The avocado adds richness, while the lime vinaigrette brightens everything up. It’s a great standalone meal or a side to any grilled dish.

Lentil & Sweet Potato Salad with Tahini-Lemon Dressing

This hearty salad pairs the natural sweetness of roasted sweet potatoes with the earthy flavor of lentils, creating a satisfying yet light dish.

The creamy tahini-lemon dressing adds a tangy richness, while the combination of roasted vegetables and lentils makes for a filling salad perfect for a summer meal.

Ingredients:

• 1 cup green lentils, rinsed
• 3 cups water
• 1 large sweet potato, peeled and cubed
• 1 tbsp olive oil
• 1 tsp smoked paprika
• 1/2 tsp ground cumin
• Salt and pepper to taste
• 2 tbsp tahini
• 2 tbsp lemon juice
• 1 garlic clove, minced
• 1 tbsp maple syrup
• 1/4 cup fresh parsley, chopped

Instructions:

1. Preheat the oven to 400°F (200°C). Toss sweet potato cubes with olive oil, smoked paprika, cumin, salt, and pepper. Spread them in a single layer on a baking sheet and roast for 25–30 minutes, flipping halfway, until tender and slightly caramelized.
2. Meanwhile, cook the lentils in water for 20–25 minutes until tender. Drain and cool.
3. In a small bowl, whisk together tahini, lemon juice, minced garlic, maple syrup, salt, and pepper to create the dressing.
4. In a large bowl, combine the cooled lentils, roasted sweet potatoes, and chopped parsley.
5. Drizzle the tahini-lemon dressing over the salad and toss gently to combine.

This salad is a perfect blend of sweet and savory flavors.

The roasted sweet potatoes and lentils are balanced with the creamy, tangy tahini dressing, making this a nutritious and satisfying dish for lunch or dinner.

Lentil & Grilled Peach Salad with Balsamic Glaze

This refreshing summer salad features the sweet and smoky flavor of grilled peaches, paired with tender lentils, fresh greens, and a balsamic glaze.

The juicy peaches bring a sweet contrast to the savory lentils, making this a light and flavorful option for a summer meal or side dish.

Ingredients:

• 1 cup brown or green lentils, rinsed
• 3 cups water
• 2 ripe peaches, halved and pitted
• 1 tbsp olive oil
• 4 cups mixed greens (arugula, spinach, or baby kale)
• 1/4 cup crumbled goat cheese (optional)
• 1/4 cup walnuts, chopped and toasted
• 1/4 cup balsamic vinegar
• 1 tbsp honey
• Salt and pepper to taste

Instructions:

1. Cook lentils in water for 20–25 minutes until tender. Drain and cool.
2. Preheat the grill or a grill pan to medium-high heat. Brush the peach halves with olive oil and grill for 2-3 minutes on each side until lightly charred and softened.
3. In a small saucepan, combine balsamic vinegar and honey, bringing it to a boil. Reduce the heat and simmer for 5–7 minutes until it thickens into a glaze.
4. In a large bowl, combine the cooled lentils, grilled peaches (cut into slices), mixed greens, and toasted walnuts.
5. Drizzle the balsamic glaze over the salad and toss gently. Top with crumbled goat cheese if desired.

This salad is a perfect balance of smoky, sweet, and savory flavors.

The grilled peaches add a smoky sweetness that complements the earthy lentils and peppery greens, while the balsamic glaze enhances the flavor with its tangy richness.

Lentil & Spinach Salad with Pesto Dressing

This simple yet flavorful salad is made with tender lentils, fresh spinach, and a vibrant pesto dressing that adds an herby, garlicky punch.

The combination of lentils and spinach offers a great dose of iron and fiber, while the pesto dressing ties everything together with its aromatic richness.

Ingredients:

• 1 cup green lentils, rinsed
• 3 cups water
• 4 cups fresh spinach leaves
• 1/4 cup pine nuts, toasted
• 1/4 cup grated Parmesan cheese (optional)
• 1/2 cup basil pesto (store-bought or homemade)
• 1 tbsp lemon juice
• 1 tbsp olive oil
• Salt and pepper to taste

Instructions:

1. Cook the lentils in water for 20-25 minutes, until tender. Drain and let cool.
2. In a large bowl, toss together the cooked lentils, spinach leaves, and pine nuts.
3. In a small bowl, whisk together pesto, lemon juice, olive oil, salt, and pepper to make the dressing.
4. Drizzle the pesto dressing over the salad and toss gently to combine.
5. Sprinkle grated Parmesan cheese on top before serving, if desired.

This salad is full of flavor and packed with nutrients.

The lentils provide a hearty base, while the pesto dressing adds a burst of fresh basil flavor. It’s perfect as a light meal or a side dish for summer gatherings.

Lentil & Roasted Carrot Salad with Orange Dressing

This salad is a delightful mix of earthy lentils, sweet roasted carrots, and a tangy orange dressing.

The roasted carrots bring out their natural sweetness, while the orange dressing adds a zesty brightness that complements the lentils perfectly. It’s a colorful and nutritious salad that’s both filling and refreshing.

Ingredients:

• 1 cup green lentils, rinsed
• 3 cups water
• 4 medium carrots, peeled and cut into sticks
• 1 tbsp olive oil
• Salt and pepper to taste
• 1/4 cup fresh parsley, chopped
• 1/4 cup crumbled feta cheese (optional)
• Juice of 1 orange
• 1 tbsp red wine vinegar
• 2 tbsp olive oil
• 1 tsp Dijon mustard
• 1 tsp honey or maple syrup

Instructions:

1. Preheat the oven to 400°F (200°C). Toss the carrot sticks with olive oil, salt, and pepper. Roast for 20–25 minutes until tender and caramelized, flipping halfway through.
2. Meanwhile, cook the lentils in water for 20-25 minutes until tender. Drain and set aside to cool.
3. In a small bowl, whisk together orange juice, red wine vinegar, olive oil, Dijon mustard, and honey to create the dressing.
4. In a large bowl, combine the cooked lentils, roasted carrots, and fresh parsley.
5. Drizzle the orange dressing over the salad, toss gently, and garnish with crumbled feta if desired.

This salad is both sweet and savory, with the roasted carrots adding depth and the orange dressing providing a bright, citrusy contrast.

It’s perfect for a light lunch or as a side to grilled meats.

Lentil & Zucchini Ribbon Salad with Lemon-Garlic Vinaigrette

This light and refreshing salad combines lentils with zucchini ribbons, creating a refreshing and crunchy texture.

The lemon-garlic vinaigrette adds a tangy punch, making it the ideal summer salad for a picnic or as a side dish to any meal. The zucchini provides a mild flavor that pairs well with the hearty lentils.

Ingredients:

• 1 cup brown or green lentils, rinsed
• 3 cups water
• 2 medium zucchinis, sliced into thin ribbons using a vegetable peeler
• 1/4 cup fresh basil, chopped
• 1/4 cup pine nuts, toasted
• 1/4 cup grated Parmesan cheese (optional)
• Juice of 1 lemon
• 1 tbsp olive oil
• 1 garlic clove, minced
• 1 tsp Dijon mustard
• Salt and pepper to taste

Instructions:

1. Cook lentils in water for about 20-25 minutes until tender. Drain and cool.
2. Using a vegetable peeler, slice the zucchinis into ribbons and set aside.
3. In a small bowl, whisk together lemon juice, olive oil, minced garlic, Dijon mustard, salt, and pepper to make the vinaigrette.
4. In a large bowl, combine the cooked lentils, zucchini ribbons, and fresh basil.
5. Drizzle the lemon-garlic vinaigrette over the salad and toss gently to coat.
6. Garnish with toasted pine nuts and grated Parmesan cheese before serving.

This salad is fresh, light, and full of flavor.

The zucchini ribbons offer a crunchy texture that pairs wonderfully with the soft lentils, while the lemon-garlic vinaigrette adds a zesty finish. It’s perfect as a side dish or a light meal.

Lentil & Avocado Salad with Cumin-Lime Dressing

This Lentil & Avocado Salad brings together creamy avocado, hearty lentils, and a zesty cumin-lime dressing.

The cumin-lime dressing adds a unique flavor profile that elevates the simple ingredients, creating a refreshing and satisfying dish that works perfectly for summer.

Ingredients:

• 1 cup green lentils, rinsed
• 3 cups water
• 1 ripe avocado, diced
• 1/2 cup cherry tomatoes, halved
• 1/4 cup red onion, finely chopped
• 1/4 cup fresh cilantro, chopped
• Juice of 1 lime
• 1 tbsp olive oil
• 1/2 tsp ground cumin
• Salt and pepper to taste

Instructions:

1. Cook lentils in water for about 20-25 minutes until tender. Drain and cool.
2. In a large bowl, combine the cooled lentils, diced avocado, cherry tomatoes, and red onion.
3. In a small bowl, whisk together lime juice, olive oil, ground cumin, salt, and pepper to create the dressing.
4. Drizzle the cumin-lime dressing over the salad and toss gently to combine.
5. Garnish with fresh cilantro before serving.

This salad is vibrant, creamy, and refreshing.

The cumin-lime dressing adds a smoky, zesty touch to the creamy avocado and earthy lentils, making it a perfect dish for any summer gathering or a healthy, satisfying lunch.

Lentil & Cucumber Feta Salad with Lemon-Dill Vinaigrette

This refreshing salad features crisp cucumber, creamy feta, and hearty lentils, all tossed in a bright and tangy lemon-dill vinaigrette.

The addition of fresh herbs elevates the dish, making it a perfect side for grilled meats or a light meal on its own.

Ingredients:

• 1 cup green lentils, rinsed
• 3 cups water
• 1 cucumber, diced
• 1/2 cup crumbled feta cheese
• 1/4 cup red onion, thinly sliced
• 1/4 cup fresh dill, chopped
• Juice of 1 lemon
• 2 tbsp olive oil
• 1 tsp Dijon mustard
• Salt and pepper to taste

Instructions:

1. Cook lentils in water for about 20-25 minutes until tender. Drain and cool.
2. In a large bowl, combine the cooled lentils, diced cucumber, crumbled feta, and red onion.
3. In a small bowl, whisk together lemon juice, olive oil, Dijon mustard, fresh dill, salt, and pepper to create the vinaigrette.
4. Pour the dressing over the salad and toss gently to combine.
5. Serve immediately, or chill for 30 minutes for the flavors to meld.

This salad is light and vibrant, with the cool cucumber and creamy feta offering a perfect contrast to the earthy lentils.

The lemon-dill vinaigrette gives it a refreshing and tangy flavor that’s perfect for a hot summer day.

Lentil & Mango Salad with Coconut-Lime Dressing

This tropical-inspired salad combines the sweetness of mango with the richness of lentils, creating a unique and refreshing dish.

The coconut-lime dressing adds a creamy and citrusy note, making this salad a flavorful, exotic option for a summer lunch or dinner.

Ingredients:

• 1 cup brown lentils, rinsed
• 3 cups water
• 1 ripe mango, peeled and diced
• 1/4 cup red bell pepper, diced
• 1/4 cup green onions, chopped
• 1/4 cup fresh cilantro, chopped
• 1/4 cup shredded coconut (unsweetened)
• Juice of 1 lime
• 1/4 cup coconut milk
• 1 tbsp honey or maple syrup
• Salt and pepper to taste

Instructions:

1. Cook lentils in water for about 20-25 minutes until tender. Drain and cool.
2. In a large bowl, combine the cooled lentils, diced mango, red bell pepper, green onions, and cilantro.
3. In a small bowl, whisk together lime juice, coconut milk, honey, salt, and pepper to create the coconut-lime dressing.
4. Pour the dressing over the salad and toss gently to combine.
5. Sprinkle shredded coconut on top before serving.

This salad is a tropical delight, with the sweetness of mango and the creaminess of coconut milk complementing the hearty lentils.

It’s a perfect dish to enjoy on a sunny day and pairs well with grilled fish or chicken.

Lentil & Tomato Salad with Basil Vinaigrette

This simple yet flavorful salad combines fresh tomatoes, tender lentils, and a fragrant basil vinaigrette.

It’s a great way to enjoy summer tomatoes and makes a perfect side dish for any barbecue or casual meal. The basil vinaigrette adds a lovely herbal note that ties all the ingredients together.

Ingredients:

• 1 cup green lentils, rinsed
• 3 cups water
• 2 cups cherry tomatoes, halved
• 1/4 cup red onion, thinly sliced
• 1/4 cup fresh basil, chopped
• 1 tbsp red wine vinegar
• 3 tbsp olive oil
• 1 tsp Dijon mustard
• Salt and pepper to taste

Instructions:

1. Cook lentils in water for about 20-25 minutes until tender. Drain and cool.
2. In a large bowl, combine the cooled lentils, halved cherry tomatoes, red onion, and chopped basil.
3. In a small bowl, whisk together red wine vinegar, olive oil, Dijon mustard, salt, and pepper to make the vinaigrette.
4. Pour the vinaigrette over the salad and toss gently to coat.
5. Serve immediately, or chill for 30 minutes for the flavors to develop.

This salad is bright and fresh, with the sweetness of tomatoes and the herby basil vinaigrette complementing the lentils.

It’s a light and flavorful dish that’s perfect for a quick summer lunch or as a side at a gathering.

Lentil & Bell Pepper Salad with Cilantro-Lime Dressing

This colorful and vibrant salad features crisp bell peppers, hearty lentils, and a zesty cilantro-lime dressing that brings all the ingredients together.

It’s a light yet satisfying salad that’s perfect for summer barbecues or as a meal prep option for the week ahead.

Ingredients:

• 1 cup green lentils, rinsed
• 3 cups water
• 1 red bell pepper, diced
• 1 yellow bell pepper, diced
• 1/2 red onion, finely chopped
• 1/4 cup fresh cilantro, chopped
• Juice of 1 lime
• 2 tbsp olive oil
• 1 tsp ground cumin
• Salt and pepper to taste

Instructions:

1. Cook lentils in water for about 20–25 minutes until tender. Drain and let cool.
2. In a large bowl, combine the cooled lentils, diced bell peppers, red onion, and cilantro.
3. In a small bowl, whisk together lime juice, olive oil, ground cumin, salt, and pepper to make the dressing.
4. Pour the dressing over the salad and toss gently to combine.
5. Serve chilled or at room temperature.

This salad is both refreshing and filling.

The bell peppers add a crunchy texture, while the cilantro-lime dressing gives the salad a zesty, herby kick. It’s perfect for summer lunches or as a side to your favorite grilled dishes.

Lentil & Roasted Beet Salad with Goat Cheese

This earthy and hearty salad combines roasted beets, creamy goat cheese, and tender lentils for a delicious and satisfying dish.

The sweetness of the beets contrasts beautifully with the tangy goat cheese, and the lentils add protein and texture, making this a great salad for a light yet nutritious meal.

Ingredients:

• 1 cup green lentils, rinsed
• 3 cups water
• 2 medium beets, peeled and diced
• 1 tbsp olive oil
• Salt and pepper to taste
• 1/4 cup goat cheese, crumbled
• 1/4 cup walnuts, toasted
• 1 tbsp balsamic vinegar
• 2 tbsp olive oil
• 1 tsp honey or maple syrup

Instructions:

1. Preheat the oven to 400°F (200°C). Toss the diced beets with olive oil, salt, and pepper. Roast for 25–30 minutes until tender.
2. Meanwhile, cook lentils in water for about 20–25 minutes until tender. Drain and cool.
3. In a small bowl, whisk together balsamic vinegar, olive oil, and honey to create the dressing.
4. In a large bowl, combine the cooled lentils, roasted beets, and crumbled goat cheese.
5. Drizzle the dressing over the salad and toss gently to combine. Top with toasted walnuts.

This salad is a perfect balance of sweet and savory flavors.

The roasted beets add a natural sweetness that pairs beautifully with the tangy goat cheese, while the lentils provide a satisfying base. It’s a great option for a light yet filling meal or a side dish at dinner.

Lentil & Kale Salad with Avocado Vinaigrette

Packed with nutrients and flavor, this hearty salad features tender lentils, earthy kale, and a creamy avocado vinaigrette.

The avocado dressing is rich and smooth, offering a delightful contrast to the kale, while the lentils provide a protein-packed base for this healthy and filling dish.

Ingredients:

• 1 cup green lentils, rinsed
• 3 cups water
• 4 cups fresh kale, chopped and stems removed
• 1 ripe avocado, mashed
• 2 tbsp olive oil
• 2 tbsp lemon juice
• 1 garlic clove, minced
• Salt and pepper to taste
• 1/4 cup sunflower seeds or pumpkin seeds

Instructions:

1. Cook lentils in water for about 20–25 minutes until tender. Drain and let cool.
2. Massage the chopped kale with a pinch of salt and olive oil to soften it.
3. In a small bowl, mash the avocado and mix with lemon juice, minced garlic, olive oil, salt, and pepper to create the avocado vinaigrette.
4. In a large bowl, combine the cooled lentils, massaged kale, and avocado vinaigrette. Toss gently to coat.
5. Top with sunflower seeds or pumpkin seeds for added crunch.

This salad is packed with nutrients and is both creamy and crunchy.

The avocado vinaigrette gives it a rich, satisfying texture, while the kale adds a hearty bite. It’s a great option for a protein-packed lunch or dinner.