Green Lentil Salad Recipe – Fresh Herbs & Lime Dressing

Last Updated on 4 months by Neha Deshmukh

Green Lentil Salad Recipe – Fresh Herbs & Lime Dressing

Hey everyone! If you’re anything like me, you’re always on the lookout for a healthy, flavorful salad that doesn’t feel…boring. This Green Lentil Salad is exactly that. I first made this when I was craving something light and refreshing, but still packed with goodness. It’s become a regular in my kitchen, and I’m so excited to share it with you! It’s perfect for a quick lunch, a side dish at a barbecue, or even a light dinner.

Why You’ll Love This Recipe

This isn’t your average salad. The green lentils give it a lovely, slightly earthy base, while the fresh herbs and zesty lime dressing brighten everything up. It’s incredibly easy to make, comes together in under 30 minutes, and is bursting with flavor. Plus, it’s packed with protein and nutrients – a win-win! It’s a fantastic way to enjoy lentils in a completely new way.

Ingredients

Here’s what you’ll need to whip up this delicious salad:

• 1 cup green lentils (approx. 198g)
• 1 cup water (240ml)
• ¼ teaspoon salt (approx. 1.5g)
• 2 medium tomatoes, diced (approx. 300g)
• ¾ cup cucumber, diced (approx. 150g)
• ½ cup green onion, chopped (approx. 50g)
• ¾ cup parsley, chopped (approx. 60g)
• ½ cup mint, chopped (approx. 30g)
• 3 tablespoons extra-virgin olive oil (45ml)
• 3 tablespoons lime juice (45ml)
• ½ teaspoon allspice (approx. 2.5g)
• ⅛ teaspoon black pepper (approx. 0.5g)

Ingredient Notes

Let’s talk ingredients! A few little tips can make all the difference.

Green Lentils: These are the star of the show! They hold their shape beautifully in salads, unlike red lentils which tend to get mushy. Green lentils are a fantastic source of plant-based protein, fiber, and iron. You can find them easily in most supermarkets.

Allspice: Don’t let the name fool you – it’s not a blend of spices! Allspice comes from the dried berries of the Pimenta dioica tree, and it tastes like a combination of cinnamon, cloves, and nutmeg. It’s commonly used in Indian and Caribbean cuisine, and adds a warm, complex flavor to this salad.

Extra Virgin Olive Oil: Quality matters here! A good extra virgin olive oil will have a fruity aroma and a slightly peppery taste. It really elevates the flavor of the dressing. I always reach for a cold-pressed variety.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, give your green lentils a good rinse under cold water. Then, pop them into your Instant Pot with 1 cup of water and ¼ teaspoon of salt.
2. Seal the Instant Pot and cook on high pressure for 13-14 minutes. Once it’s done, let the pressure release naturally – don’t rush it!
3. While the lentils are cooking, let’s prep the veggies. Dice those tomatoes and place them in a colander to drain any excess liquid. Nobody likes a soggy salad! Then, dice the cucumber, chop the green onions, parsley, and mint.
4. Now for the fun part! In a large bowl, combine the cooked lentils, drained tomatoes, cucumber, herbs, green onions, olive oil, lime juice, remaining salt, allspice, and black pepper.
5. Give everything a good mix. Really get in there and make sure all the flavors are combined.
6. Finally, and this is important – refrigerate the salad for at least 1-2 hours before serving. This allows the flavors to meld together and become even more delicious. Trust me, it’s worth the wait!

Expert Tips

• Don’t overcook the lentils! You want them to be tender but still hold their shape.
• Draining the tomatoes is key to preventing a watery salad.
• Fresh herbs are essential for the best flavor. Dried herbs just won’t cut it.
• Taste and adjust the seasoning as needed. Everyone’s palate is different!

Variations

Want to switch things up? Here are a few ideas:

• Vegan Adaptation: This recipe is already naturally vegan!
• Gluten-Free Confirmation: This salad is also naturally gluten-free.
• Spice Level Adjustment: If you like a little heat, add a pinch of chili flakes or a finely chopped green chili to the dressing. My friend, Priya, loves adding a serrano pepper!
• Summer Salad Variation: Crumble in some feta cheese for a salty, tangy twist. It’s amazing!
• Festival Adaptation: For a festive touch, add a sprinkle of pomegranate seeds. They add a beautiful color and a burst of sweetness. My family loves this during Diwali.

Serving Suggestions

This Green Lentil Salad is incredibly versatile. Here are a few ideas:

• Serve it as a side dish with grilled chicken, fish, or lamb.
• Enjoy it as a light lunch with a side of whole-wheat pita bread.
• Add it to a mezze platter for a healthy and flavorful option.
• Pack it for a picnic or potluck.

Storage Instructions

Leftovers? No problem! Store the salad in an airtight container in the refrigerator for up to 3 days. The flavors will actually develop even more over time.

FAQs

Is this salad better warm or cold? Definitely cold! The flavors really shine when the salad is chilled.

Can I use red lentils instead of green? While you can, I don’t recommend it. Red lentils tend to break down and become mushy, which won’t give you the same texture.

How long will this salad keep in the refrigerator? Up to 3 days, stored in an airtight container.

What can I serve with this lentil salad? Grilled meats, fish, pita bread, or as part of a larger mezze platter.

Can I make this salad ahead of time? Absolutely! In fact, it’s even better if you let it sit in the fridge for a few hours to allow the flavors to meld.