Dinner

Lentil Salad with Fresh Herbs, Roasted Nuts, and Lemon-Ton Vinaigrette Recipe

ByMariam Harutyunyan July 7, 2026July 7, 2026

Introduction

This fresh and flavorful lentil salad is a perfect balance of earthy lentils, vibrant herbs, and a tangy mustard-lemon vinaigrette. Easy to prepare and wonderfully satisfying, it works well as a light lunch or a side dish at dinner.

A close-up view of a lentil salad in a white bowl, showing cooked green lentils mixed with bright orange carrot pieces, chopped translucent onions, green leafy herbs, and small green chive slices. The textures vary from soft lentils and tender carrots to fresh leafy greens. A silver spoon rests inside the bowl touching the mix, and the bowl is set on a white marbled surface. The colors are natural and fresh with a mix of earthy green and orange tones. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1/2 shallot, finely chopped
2 tbsp. extra-virgin olive oil (for vinaigrette)

2 tbsp. white wine vinegar
2 tsp. Dijon mustard

1 tsp. finely grated lemon zest
Kosher salt

Freshly ground black pepper
1 tbsp. extra-virgin olive oil (for sautéing)
1/2 large yellow onion, finely chopped

1 medium carrot, peeled and finely chopped
1 tsp. fresh thyme, finely chopped
1/2 tsp. smoked paprika

2 1/2 cups cooked green lentils (about 1 cup dried)
1/2 cup coarsely chopped fresh herbs (such as basil, parsley, mint, and/or chives)
1/4 cup finely chopped roasted nuts (such as walnuts, pecans, almonds, cashews, and/or pistachios)

Instructions

Step 1: In a small bowl, whisk together the chopped shallot, 2 tablespoons of olive oil, white wine vinegar, Dijon mustard, and lemon zest. Season with salt and freshly ground black pepper to taste. Set the vinaigrette aside until ready to use.
Step 2: Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the chopped onion and carrot, seasoning with salt and pepper. Cook, stirring occasionally, until the onions are tender and translucent, about 7 minutes.
Step 3: Stir in the fresh thyme and smoked paprika, cooking for about 1 minute more until fragrant. Remove the skillet from heat.

Step 4: Add the cooked lentils and the prepared vinaigrette to the skillet. Stir well to combine and let the mixture sit for 10 minutes to allow the lentils to absorb the dressing.
Step 5: Finally, toss in the chopped fresh herbs and roasted nuts. Stir gently just to combine, and your lentil salad is ready to serve.

Tips & Variations

For a different flavor profile, try adding a splash of balsamic vinegar instead of white wine vinegar.

Toast the nuts lightly before chopping to enhance their flavor and crunch.
Use a mix of herbs according to your preference and what’s fresh and available.
This salad can be served warm, at room temperature, or chilled, making it versatile for any season.

Storage

Store the lentil salad in an airtight container in the refrigerator for up to 3 days. The flavors will deepen as it rests, but the nuts are best added just before serving if you want to maintain their crunch. Reheat gently if serving warm, or enjoy cold or at room temperature.

How to Serve

A close-up image of a bowl filled with cooked lentils mixed with diced orange carrots, small green vegetable pieces, and finely chopped onions. The lentils are brown and soft, mixed with bright orange carrot chunks and bits of green leafy vegetables scattered throughout. Small green herbs are sprinkled on top, adding texture and color. A metal spoon holds a scoop of the lentil mix above the bowl. The bowl is white and sits on a white marbled surface. The lighting highlights the glossy and moist texture of the lentils and vegetables. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use canned lentils instead of cooking dried lentils?

Yes, canned lentils can be used for convenience. Rinse them well to remove excess salt, then drain thoroughly before adding to the salad.

Is this salad suitable for meal prep?

Absolutely. Prepare the salad up to 2 days in advance and store it in the refrigerator. Add the nuts fresh before serving to keep their texture crisp.