Black Lentil Salad Recipe

This Black Lentil Salad Recipe Is

• Vibrant
• Bright
• Earthy
• Packed with plant protein
• Loaded with flavor
• Versatile: you can swap in any fresh ingredients that you have on hand
• Vegan, gluten free, dairy free, and refined sugar free!
• Meal prep friendly

One of the Best Recipes with Black Lentils

This salad was an absolute pleasure to enjoy for lunch. It hit all the right notes: savory, sweet, bright, fresh, and crunchy.

I made a huge batch of it for Meal Prep Sunday and I was able to enjoy it throughout the week.  The heart veggies really stood up in this salad, no boring lettuce here!  Here are a few of my meal prep recipes too. Meal prepping is a great tool for keeping food organized throughout the week.

What’s In This Black Lentil Salad?

See the recipe card below for full ingredient amounts and recipe instructions!

• Black Lentils, or beluga lentils because they look like caviar. You can cook black lentils on the stove top, but I usually use my recipe for Perfect Rice Cooker Lentils, which are ready in about 45 minutes.
• Tomatoes: What ever fresh tomato variety you have on hand: beefsteak, Roma, cherry tomatoes, etc.
• Cucumber: peeled and diced
• Carrot
• Green Onion: for a little spice and flavor
• Apple Cider Vinegar: which gives this dressing a little extra tang! There are great benefits to apple cider vinegar with the mother aside from it’s fantastic flavor.  I think it gives a nice extra sweetness and depth.
• Extra virgin olive oil
• Maple syrup
• Dijon Mustard – for a really nice flavor and texture, this Dijon is a favorite in our pantry. Use a good quality mustard, not yellow prepared mustard.

Inexpensive Lentil Recipes for Lunch or Dinner

How Do I Make This Salad Recipe with Black Beluga Lentils?

1. Cook the lentils: follow package instructions, or use my Rice Cooker Lentils recipe. Drain, and allow lentils to cool.
2. In a large mixing bowl, add the cooked black lentils, tomato, cucumber, carrots, green onion.
3. To a pint sized mason jar add the apple cider vinegar, olive oil, agave, Dijon mustard, and Herbs de Provence.
4. Shake well for a minute to combine dressing, and pour the dressing over the salad.
5. Serve immediately, store leftovers in an airtight container for up to 2 days.

Cook Lentils Without a Pot!

I love cooking lentils in my rice cooker, which always come out perfect.  I haven’t tried them in the Instant Pot yet, but I will definitely try it out next time.  The stovetop method used to be my go-to cooking method for lentils, however I find that the rice cooker to be much easier. 

Just add the lentils, add the water, set it, and forget it!  You can also use cooked lentils in a can or a pouch from the grocery store, but I prefer dried as they are more cost effective.

Dietary Modifications

• This recipe is naturally vegan, vegetarian, and dairy free.
• It’s gluten free, and contains so grain or wheat.
• This recipe is refined sugar free!  If you’d like to add a sweetener in the dressing I’d recommend honey (because I’m a beekeeper so it’s my sweetener of choice!) or maple syrup.

Hearty Salad Recipes You May Enjoy

• Lemon Quinoa Salad Recipe
• Soba Noodle Salad with Miso Dressing Recipe
• Spinach Chickpea Salad Recipe
• Mediterranean Black Bean Salad Recipe
• Caprese Pesto Pasta Salad Recipe

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Black Lentil Salad

Kelly Jensen

Black lentil salad is a vibrant and hearty lunch or dinner that's loaded with fresh garden vegetables. This salad is tossed with a simple 5-minute Dijon vinaigrette that brightens every bite of this salad. I love enjoying this salad as a lunch or a light dinner in the summer when tomatoes and cucumbers are in season. Serve with a slice of no knead crusty bread and you have a delicious lentil salad in no time.

5 from 3 votes

Print Recipe Pin Share Tweet

Prep Time 10 minutes mins

Total Time 10 minutes mins

Course Lunch, Salad

Cuisine American, French

Servings 6 servings

Calories 389 kcal

Equipment

• Mixing Bowl

Ingredients

  

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For the Salad

• 1 cup black lentils uncooked
• 2 cups water
• 1 cup cherry tomatoes halved
• 1 medium cucumber diced
• 1 cup carrot thinly sliced
• 3 green onions thinly sliced

Cider Vinaigrette

• 1/4 cup apple cider vinegar
• 1/2 cup olive oil
• 2 teaspoons dijon mustard
• 1 teaspoon maple syrup
• 1/2 teaspoon Herbes de Provence

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Instructions

 

• Cook the lentils: follow package instructions, or use my Rice Cooker Lentils recipe. Drain, and allow lentils to cool.
• In a large mixing bowl, add the cooked black lentils, tomato, cucumber, carrots, green onion.
• To a pint sized mason jar add the apple cider vinegar, olive oil, maple syrup, Dijon mustard, and Herbs de Provence.
• Shake well for a minute to combine dressing, and pour the dressing over the salad.
• Serve immediately, store leftovers in an airtight container for up to 2 days.

Video

Nutrition

Calories: 389kcalCarbohydrates: 39gProtein: 17gFat: 19gSaturated Fat: 3gPolyunsaturated Fat: 2gMonounsaturated Fat: 13gSodium: 46mgPotassium: 195mgFiber: 15gSugar: 3gVitamin A: 3777IUVitamin C: 12mgCalcium: 65mgIron: 6mg

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