Cold Red Lentil Salad Recipe - Vegan Family Recipes

Red Lentil Salad

Course Gluten free, Vegan
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Makes 10
Author Vanessa


  • 2 cups uncooked Red Lentils
  • 10 Cherry Tomatoes quartered
  • 5 tablespoons Lemon Juice
  • 4 tablespoons Olive Oil
  • 1 Red Bell Pepper finely diced
  • 3 Scallions diced
  • 1/2 cup or large handful Fresh Parsley chopped
  • 1 1/2 teaspoons Cumin
  • Salt
  • Pepper


  1. Rinse lentils under cold running water to remove any debris. Add lentils and 6 cups of water (no salt added) to a large stock pot and bring to a boil. Once boiling, reduce heat and simmer for 10 minutes. Drain lentils, run under cold water to cool, and drain again.
  2. Add lentils to a large serving bowl and stir in olive oil, lemon juice, and cumin.
  3. Dice bell peppers and scallions, quarter tomatoes and chop parsley. Add to lentils and add salt and pepper to taste.
  4. Enjoy!

Recipe Notes

1) Don't overcook your lentils! Red lentils are fragile and will easily turn to mush if cooked for too long. However, some of the lentils will split while cooking, this is normal.2) Store lentils salad in refrigerator covered. It will keep for up to 5 days.3) If you are planning on only making half of the recipe or twice as much, remember that lentils need to to be cooked in water with a 1:3 ratio. So 1 cup of dry lentils in 3 cups of water.4) Feel free to substitute red lentils for other lentils in this recipe as well :) The options are endless.