This lentil salad combines fiber and protein-dense lentils with fresh, crunchy veggies, and a creamy, zingy tahini-lime dressing. Simple, tasty, nutritious, and filling, perfect for potlucks, picnics, BBQs, and meal prep!
You can watch the short video for visual instructions.Add the dried lentils, vegetable broth, and optionally 1-2 bay leaves to a saucepan. Bring to a boil, then reduce the heat to low and cook for about 20 minutes or until the lentils are soft, but not mushy! Drain the lentils using a colander and rinse them with cold water.
While the lentils cook, dice the cucumbers, sweet pepper, onion, radishes, and apple. Chop the cherry tomatoes in half, and also chop the parsley and arugula.
Add all dressing ingredients to a bowl and stir with a whisk, adding water gradually, depending on how thick/thin you want the dressing to be.
Taste it and add more lime juice or seasonings, if needed.
Add all salad ingredients to a large plate or bowl, then pour over the dressing.
Toss to combine, then enjoy!
Lentils: I used brown lentils. Green lentils are also fine.
Feel free to add a little hot sauce or a pinch of cayenne pepper to the dressing.
Check the blog post for all step-by-step photos, storing instructions, tips & FAQs.
Best Lentil Salad Recipe
Amount per Serving
% Daily Value*
* Percent Daily Values are based on a 2000 calorie diet.