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Vegan Lentil Salad

Simple to make, protein packed and a crowd pleaser with both kids and adults. Enjoy this vegan lentil salad on it's own, or with pita bread or simply on a bed of arugula or spring greens. This salad is great for a quick lunch, dinner or as a side dish.

Prep Time 15 minutes

Cooking Time 20 minutes

Yields 6-8 Servings


  • 1.5 cups uncooked green lentils

  • 2 tbsp extra virgin olive-oil

  • 2 tbsp red wine vinegar

  • 1/4 cup (approximately 1 freshly juiced lemon or lime)

  • 2 tbsp Dijon mustard

  • 1 tsp maple syrup

  • Salt and pepper for seasoning

  • 1 cup of thinly sliced scallions, or spring green onions, include white and green parts

  • 2 whole carrots, diced

  • 2 whole English cucumbers, sliced

  • 1/2 cup of fresh parsley leaves, minced

  • 2 garlic cloves, minced

  • 1/2 cup sun dried tomatoes, drained and finely chopped


  • Rinse and drain the lentils. Put them in a medium sauce pan along with 4 cups of water, bring to boil, then reduce the heat to simmer, uncovered for 20-25min until done. Note - Lentils should still retain their texture, do not over cook them or they'll become mushy.

  • In a large bowl, whisk together the oil, vinegar, lemon or lime juice, Dijon mustard, maple syrup, salt and pepper.

  • Stir in the scallions, or spring green onions, carrots, cucumbers, parsley and tomatoes.

  • Drain the lentils well, once cool add them into the bowl with the other ingredients and stir well. Taste and season according to your liking.

  • Serve immediately, along with pita bread, or on a bed of greens like arugula or spring mix.

  • The lentils will keep in the refrigerator for a week. The longer they marinated, the more they'll absorb all the flavors.

  • Enjoy!


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