Bored of the usual salads?
this lentil salad recipe is just what you need.
Looking for Some New Salad Inspo?
This lentil salad recipe is just what you need. It’s hearty and flavorful but still fresh and light—perfect for dinner at home or as a make-ahead dish for guests. The cumin-roasted sweet potatoes are delicious and earthy, the black lentils are filling and full of texture, and the lemony pomegranate dressing ties it all together. It’s the kind of salad I make when I want something simple but special.
Why You’ll Love This Lentil Salad Recipe
- It’s flavor-packed: sweet, tangy, herby, salty—everything works together.
- Make-ahead friendly and holds up beautifully in the fridge.
- Naturally vegetarian and gluten-free.
- Uses pantry staples and a few fresh herbs to make it shine.
- Great for lunch, dinner, or gatherings.
Vegetarian & Easily Made Vegan
This lentil salad recipe is naturally vegetarian, and you can easily make it vegan by skipping the feta or swapping it with something like crumbled plant-based feta or creamy avocado chunks for that rich, satisfying element.
The Kind of Salad People Ask For
This is the salad you bring to a dinner and everyone wants the recipe. It feels special, but it’s secretly simple. You can prep everything ahead of time and toss it together before serving—zero stress. When you bring it to the table, people are curious about what’s in it. It’s unique enough to feel special but still familiar and comforting. The perfect balance of textures and flavors means it’ll be the first thing people reach for. Bonus points if you serve it in a beautiful bowl!
Why This Is a Healthy Lentil Salad You’ll Actually Crave
This salad is simple, satisfying, and naturally full of good stuff. The lentils give you a solid dose of protein and fiber, while the almonds add healthy fats. Plus, with all the fresh herbs and veggies, it’s a lighter meal that still fills you up.
Looking for More Filling Salads?
If you’re craving more hearty salads, check out my Orzo Salad with Veggies and Feta and Potato Salad with Pickles and Herbs for satisfying options.
Ingredients You’ll Need for the Best Lentil Salad Recipe
- Black lentils – Hearty, protein-rich, and hold their shape perfectly.
- Sweet potatoes – Roasted with olive oil and cumin for flavor.
- Mint & chives – Used generously here, they act as the “greens.”
- Red onion – Thinly sliced for bite.
- Feta – Creamy and salty; balances the sweetness of the potatoes.
- Toasted almonds – Adds crunch and an amazing nutty flavor.
- Olive oil & lemon juice – For a bright base for the dressing.
- Pomegranate molasses – Tangy-sweet and deepens the flavor.
- Garlic & salt – For seasoning the dressing and adding another layer of flavor.
Looking for high-quality lentils or cumin? You can find them on Amazon:
Want to dive deeper into Middle Eastern flavors? Check out my Middle Eastern Spices 101 post for everything you need to know about these essential spices.
Simple Tips for Best Results
- Don’t overcook the lentils—you want them tender but still holding their shape.
- Salt the lentils just before they’re soft enough; salting too early can toughen their skins and slow down cooking.
- Slice the red onion thinly so it melds into the salad, not overpowers it.
- Roast the sweet potatoes until they’re golden and a bit crisp on the edges.
- If your pomegranate molasses is super tangy, start with a bit less and taste.
- No pomegranate molasses? Use extra lemon juice and a small spoon of honey as a simple sub—it won’t be the same flavor, but still delicious.
Fun Variations to Try
- Swap almonds for walnuts, pistachios, or pumpkin seeds.
- Add a handful of arugula or baby spinach if you want more greens.
- Use parsley or dill instead of chives or mint, or mix them in.
- Add some cooked bulgur or quinoa to stretch it into a grain salad.
- Craving spice? Add a pinch of chili flakes.
Why This Easy Lentil Salad Recipe Is Great for Meal Prep
This salad holds up really well in the fridge, making it perfect for prepping lunches or dinners in advance. The lentils and sweet potatoes give it staying power, and the herbs and dressing keep it vibrant and fresh—not soggy or sad like some salads get after a day.
Cold Lentil Salad – Storage
Store leftovers in an airtight container in the fridge for up to 3 days. The flavors get even better, but if you’re making it ahead, you can add the feta and almonds just before serving so they stay crisp.
Lentil Salad Recipe
Ingredients
- 1 cup black lentils, uncooked
- 2 small sweet potatoes (about 300 g total), peeled and cut into small cubes (about 2 small ones)
- ½ tsp ground cumin
- 2 tbsp olive oil, for roasting
- Salt, to taste (for roasting the sweet potatoes)
- 1 large handful fresh mint leaves, roughly chopped
- 1 large handful fresh chives, finely chopped
- 1 small red onion, very thinly sliced
- Feta cheese, to taste, crumbled or sprinkled on top
- Toasted almonds, to taste, roughly chopped or sliced
The Dressing
- 3 tbsp olive oil
- 2 tbsp fresh lemon juice
- 1 tbsp pomegranate molasses
- 1 garlic clove, finely grated or minced
- Salt, to taste
Instructions
- Preheat the oven to 180°C (350°F).
- Toss the cubed sweet potatoes with olive oil, cumin, and salt on a baking tray. Roast for about 30 minutes, until golden and tender.
- Place the lentils in a pot with plenty of water. Bring to a boil and cook for about 15 minutes. When the lentils are nearly tender, add salt and cook for another 2 minutes. Drain, rinse well, and set aside to cool slightly.
- In a small bowl, whisk together the olive oil, lemon juice, pomegranate molasses, grated garlic, and salt to taste.
- In a large bowl, combine the lentils, sweet potatoes, mint, chives, and red onion. Add the dressing and toss gently.
- Top with feta and toasted almonds just before serving.
Ready to dig in?
This lentil salad recipe is perfect for when you want something that feels special but doesn’t take all day to make. With its combination of flavors and textures, it’s sure to be a new favorite. Whether you’re making it for dinner tonight or prepping for the week ahead, you’ll love how it comes together. Let me know how it turns out, and if you make any fun variations of your own—I’m always looking for new ideas!
Enjoy, and happy cooking!
