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Cold Green Lentil Salad Recipe

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4.3 from 86 reviews

This refreshing Cold Green Lentil Salad combines tender green lentils with crispy caramelized onions, crunchy celery, fresh parsley, and tangy capers, all tossed in a vibrant mustard-lemon dressing. Perfect as a light lunch or a nutritious side dish, this salad is easy to prepare and full of fresh flavors and textures.

Ingredients

Lentils and Cooking

  • 1 cup dried green lentils
  • 1/2 teaspoon fine sea salt (for cooking lentils)
  • Water to cover lentils

Salad and Dressing

  • 1 to 2 tablespoons extra virgin olive oil (for cooking onions)
  • 1 medium yellow onion, diced
  • 2 celery stalks, thinly sliced (about 1 cup)
  • 1/2 cup minced fresh parsley
  • 2 tablespoons drained capers, roughly chopped
  • 1 medium garlic clove, grated or pressed
  • 1 tablespoon Dijon or brown mustard
  • 1 tablespoon lemon juice
  • 3 tablespoons extra virgin olive oil (for dressing)
  • 1/4 teaspoon fine sea salt (for dressing)
  • Freshly ground black pepper, to taste

Instructions

  1. Prepare Lentils: Place lentils in a mesh strainer, pick through to remove any dirt or small stones, and rinse under running water. Transfer to a medium pot, add 1/2 teaspoon salt, and cover with about 2 inches of water.
  2. Cook Lentils: Cover the pot with a lid and bring to a boil over high heat. Immediately reduce heat to low and simmer gently until the lentils are tender but not mushy, about 17 to 20 minutes. This gentle simmering ensures lentils hold their shape.
  3. Caramelize Onions: While lentils cook, heat a medium skillet over medium heat and add enough olive oil to lightly coat the bottom. Add diced onions and cook, stirring frequently, until they turn brown and crispy, about 8 to 10 minutes.
  4. Make Dressing: In a large bowl, combine grated garlic, mustard, lemon juice, 3 tablespoons extra virgin olive oil, 1/4 teaspoon sea salt, and freshly ground black pepper. Stir until well incorporated.
  5. Drain Lentils: When lentils are done, drain them thoroughly in a mesh strainer. Let them sit for 5 to 10 minutes to allow excess moisture to evaporate, preventing the salad from becoming watery.
  6. Assemble Salad: Add the drained lentils to the bowl with the dressing. Add caramelized onions, sliced celery, chopped parsley, and capers. Toss everything gently to coat and combine flavors well.
  7. Adjust Seasoning: Taste the salad and adjust salt, pepper, or lemon juice if needed before serving.

Notes

  • Using a gentle simmer to cook the lentils prevents them from breaking apart and becoming mushy, maintaining a pleasant texture in the salad.
  • Allowing the lentils to drain and dry slightly after cooking prevents excess water from diluting the dressing.
  • Caramelizing onions adds a sweet, crispy element that contrasts nicely with the tangy dressing.
  • This salad can be made ahead and kept refrigerated for up to 2 days; flavors will deepen over time.

Find it online: https://justsosavory.com/cold-green-lentil-salad-recipe/