Lentil Salad with Fresh Herbs, Roasted Nuts, and Lemon Vinaigrette Recipe
Introduction
This vibrant lentil salad is a perfect balance of earthy lentils, fresh herbs, and a zesty vinaigrette. It’s a hearty, nutritious dish that works beautifully as a main or a side. Easy to make ahead and full of flavor, it’s ideal for any season.
Ingredients
- 1/2 shallot, finely chopped
- 2 tbsp. extra-virgin olive oil (for vinaigrette)
- 2 tbsp. white wine vinegar
- 2 tsp. Dijon mustard
- 1 tsp. finely grated lemon zest
- Kosher salt
- Freshly ground black pepper
- 1 tbsp. extra-virgin olive oil (for cooking)
- 1/2 large yellow onion, finely chopped
- 1 medium carrot, peeled and finely chopped
- 1 tsp. fresh thyme, finely chopped
- 1/2 tsp. smoked paprika
- 2 1/2 cups cooked green lentils (from about 1 cup dried)
- 1/2 cup coarsely chopped fresh herbs (such as basil, parsley, mint, and/or chives)
- 1/4 cup finely chopped roasted nuts (such as walnuts, pecans, almonds, cashews, and/or pistachios)
Instructions
- Step 1: Make the vinaigrette by whisking together the shallot, 2 tablespoons olive oil, white wine vinegar, Dijon mustard, and lemon zest in a small bowl. Season with kosher salt and freshly ground black pepper. Set aside.
- Step 2: In a large skillet over medium heat, warm 1 tablespoon olive oil. Add the chopped onion and carrot, seasoning with salt and pepper. Cook, stirring occasionally, until the onions are tender and translucent, about 7 minutes.
- Step 3: Add thyme and smoked paprika to the skillet. Stir and cook for 1 minute until fragrant, then remove from heat.
- Step 4: Add the cooked lentils and vinaigrette to the skillet. Stir to combine everything well and let the mixture sit for 10 minutes to allow the lentils to absorb the dressing.
- Step 5: Add the fresh herbs and chopped roasted nuts to the lentils. Toss gently just to combine and serve.
Tips & Variations
- The vinaigrette can be made up to two weeks in advance—store it in an airtight container in the refrigerator and shake well before using.
- For extra texture, try adding diced cucumber or roasted red peppers.
- Swap green lentils for French Puy lentils if you prefer a firmer texture.
- Use a mix of your favorite fresh herbs to customize the flavor.
Storage
Store the salad in an airtight container in the refrigerator for up to 3 days. The flavors deepen over time, making it even tastier the next day. Reheat gently if desired, or enjoy it cold as a refreshing meal.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use canned lentils for this salad?
Yes, canned lentils can be used to save time. Rinse them well and drain before adding to the recipe. Adjust cooking time accordingly since canned lentils are already cooked.
Is this salad suitable for vegans?
Absolutely. This recipe contains no animal products and is a great plant-based dish.
PrintLentil Salad with Fresh Herbs, Roasted Nuts, and Lemon Vinaigrette Recipe
A vibrant and healthy lentil salad featuring cooked green lentils tossed with a tangy shallot vinaigrette, sautéed onions, carrots, fresh herbs, and crunchy roasted nuts. This salad is perfect as a light lunch or a hearty side dish, combining fresh flavors with satisfying textures.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Yield: 4 servings 1x
- Category: Salad
- Method: Stovetop
- Cuisine: Mediterranean
- Diet: Vegan
Ingredients
Scale
Vinaigrette
- 1/2 shallot, finely chopped
- 2 tbsp. extra-virgin olive oil
- 2 tbsp. white wine vinegar
- 2 tsp. Dijon mustard
- 1 tsp. finely grated lemon zest
- Kosher salt, to taste
- Freshly ground black pepper, to taste
Salad
- 1 tbsp. extra-virgin olive oil
- 1/2 large yellow onion, finely chopped
- 1 medium carrot, peeled, finely chopped
- 1 tsp. fresh thyme, finely chopped
- 1/2 tsp. smoked paprika
- 2 1/2 cups cooked green lentils (from about 1 cup dried lentils)
- 1/2 cup coarsely chopped fresh herbs (such as basil, parsley, mint, and/or chives)
- 1/4 cup finely chopped roasted nuts (such as walnuts, pecans, almonds, cashews, and/or pistachios)
Instructions
- Make the vinaigrette: In a small bowl, whisk together the finely chopped shallot, 2 tablespoons of extra-virgin olive oil, white wine vinegar, Dijon mustard, and lemon zest. Season with kosher salt and freshly ground black pepper according to taste. Set aside to let the flavors meld until ready to use.
- Prepare vinaigrette ahead (optional): The vinaigrette can be made up to two weeks in advance. Store it in an airtight container in the refrigerator and shake well before using.
- Sauté vegetables: Heat 1 tablespoon of extra-virgin olive oil in a large skillet over medium heat. Add the finely chopped yellow onion and carrot, seasoning with salt and pepper. Cook while stirring occasionally until the onions become tender and translucent, about 7 minutes.
- Add herbs and spices: Add the fresh thyme and smoked paprika to the skillet. Stir and cook for an additional minute until fragrant. Remove the skillet from heat.
- Combine lentils and vinaigrette: Add the cooked green lentils and prepared vinaigrette to the skillet. Stir everything together until well combined. Let the mixture sit for 10 minutes, allowing the lentils to absorb the dressing.
- Add fresh herbs and nuts: Finally, fold in the coarsely chopped fresh herbs and finely chopped roasted nuts. Toss gently just to combine all the ingredients evenly.
Notes
- The vinaigrette can be made up to two weeks ahead of time and stored in the refrigerator, making it convenient for meal prep.
- Use a mixture of fresh herbs such as basil, parsley, mint, and chives to add bright, fresh flavors to the salad.
- Roasted nuts provide a crunchy texture that complements the softness of the lentils.
- This salad can be served warm or at room temperature.
- For a vegan option, ensure the prepared mustard and other ingredients contain no animal products (the recipe is already vegan and vegetarian friendly).
Keywords: lentil salad, healthy salad, vegan salad, Mediterranean salad, fresh herb salad, lentils, plant-based protein, easy salad recipe
