Italian Lentil Salad

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  • Level: Easy
  • Total: 28 min
  • Prep: 8 min
  • Cook: 20 min
  • Yield: 4 to 6 servings
  • Nutrition Info
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For the Salad:

1 pound green lentils (recommended: Sabarot)

2 scallions, chopped

1 cup halved seedless green grapes

1 cup halved seedless red grapes

1 cucumber, peeled, seeded and diced

1 red bell pepper, seeded and diced

1/2 cup coarsely chopped skinned and toasted hazelnuts

2 teaspoons lemon zest (from about 2 lemons)

For the Vinaigrette:

1/3 cup fresh lemon juice (from 1 to 2 lemons)

1/3 cup extra-virgin olive oil

1/2 teaspoon kosher salt

1/4 teaspoon freshly ground black pepper


  1. For the Salad:
  2. Bring a large pot of salted water to a boil over high heat. Add the lentils and cook until tender, stirring occasionally, about 18 to 20 minutes. Drain and let cool for 5 minutes. Place lentils and remaining salad ingredients in a large salad bowl.
  3. For the Vinaigrette:
  4. Place the lemon juice in a small bowl. Slowly add the oil, whisking constantly, until combined. Season with salt and pepper, to taste
  5. Pour the vinaigrette over the salad and toss well.

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